This Week’s Harvest, 7/7

The cherries keep coming, each week more beautiful than the last.  I tasted one of these beauties, and I think it had enough tartness to stand up to being baked into my all-time favorite pie.  (That would be cherry.)  However, given that the temperatures in Paris continue to soar, maybe a sorbet or granita would be more appropriate.

I’m excited about the Swiss chard, because I recently bookmarked a quick, healthy, and delicious-sounding recipe for beans and greens that I think will adapt nicely to the chard.  And while I’m cooking beans, maybe the favas could go in there, too.

And the tomatoes have arrived!  since I have a cucumber, too, and Bulgarian cheese is easy to come by in my neighborhood, I may just have to try my hand at shopska.  Of course, tomatoes can also be combined with lettuce to make many wonderful things from simple side salads to classic sandwiches.  I also want to make pico de gallo.  And Caprese salads with burrata.  Hooray for tomato season!

Originally published on Seasonal Market Menus.

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