May 26-National Cherry Dessert Day

It's National Cherry Dessert Day.

Grown in West Virginia and a favorite at several of our orchards, cherries are delicious as a snack or baked into your favorite recipe.

Did you know that cherries---
          Are high in antioxidants?
          Are a great source of beta carotene?
         Are rich in Vitamin C and Vitamin E?
         Should be bought when they are dark in color and plump.  
         Sour cherries should be a true red color.
         The stems should be attached and avoid any with brown spots.
         Bing cherries, or the sweet cherry, are available in late spring.
         Sour cherries are available in June-July.

Cherries are available at your local West Virginia farmers market or farm stand. Celebrate Memorial Day with a cool, cherry dessert favorite. Here's a recipe for Red White & Blue Trifle (http://busycooks.about.com/od/dessertrecipe1/r/redwhitebtrifle.htm)

Ingredients:


•1-1/2 cups cold whole milk

•4 serving size pkg. cheesecake flavor instant pudding mix

•8 oz. container frozen whipped topping, thawed

•1 frozen loaf pound cake, thawed

•2 cups pitted cherries (can substitute sliced strawberries)

•1 cup blueberries

•1 cup sliced bananas

•1 cup raspberries

•1/2 cup sliced almonds, toasted

Preparation:

In medium bowl, combine milk and pudding mix and beat with egg beater for 1-2 minutes until smooth. Fold in the thawed whipped topping. Cut the thawed pound cake into 1/2" cubes. In large glass bowl, layer 1/2 of the cake cubes, 1/2 of the fruit, and 1/2 of the pudding mixture. Repeat layers. Chill at least 2 hours before serving. Sprinkle with toasted almonds. Serves 12

PS: You can also get local West Virginia raspberries and blueberries at the market.

May Is.......National Asparagus Month

Garden's are beginning to sprout new crops and offer more choices in the grocery store. May brings the spring flowers from April rains and a dinnertime favorite, asparagus. The month of May is home to many food celebrations and we'll explore them throughout the month especially as West Virginia farms start bringing more and more produce to the market.

In the April 30, 2001 Charleston Gazette newspaper, writer Sara Busse and photographer Chris Dorst wandered over to the Ware Farm in West Hamlin. What they found were three acres of asparagus and harvest in full swing. Read the article here and plan to visit the farm to get the perfect dinner vegetable, pick some up at Forth Food Fair or The Purple Onion at Capitol Market, or order them at your favorite restaurants, Huntington Prime and Jewel City Seafood.

Let's explore this early season crop....did you know:

• Asparagus is a member of the Lily family
• Asparagus spears grow from a crown that is planted about a foot deep in sandy soils
• It takes three years before the plant is ready to be harvested for the first time
• Under ideal conditions, an asparagus spear can grow 10" in a 24-hour period; some fields need to be picked every 24 hours
• A well cared for asparagus planting will generally produce for about 15 years without being replanted.
• Asparagus is healthy--high in folic acid, a good source of potassium, fiber, Vitamin B6, Vitamins A & C and thiamin; no fat, no cholesterol and low in sodium

Try this easy way to prepare asparagus and enjoy the garden!

• 3 Tablespoons butter or margarine
• 1 bunch fresh asparagus
• 3 cloves garlic, chopped

Melt the butter or margarine in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well done, reduce heat and cook an additional 10 minutes.