Did you get any of those delicious cherries?

Did you see the amazing cherries at the Farmer's Market this weekend? I got a 2 pound basket for $6 from EGB Farms of Ripon, California. They were half of the price I would have paid in the grocery store - $8.99 per pound for organic on 5/20.

The cherries at our house are already gone but in the event you have some left, here's a recipe for fresh cherry cobbler that I've tried in the past. Warm this with a little scoop of vanilla ice cream and enjoy with neighbors, friends, or your family for a delicious Spring treat.

Actually, I think I need to get another basket of cherries this weekend so I can make this cobbler too. Heads up, neighbors... weekend cobbler alert!


Easy Fresh Cherry Cobbler
from Allrecipes.com

Ingredients

1/2 cup butter

1 cup all-purpose flour

1 cup white sugar

1 teaspoon baking powder

1 cup milk

2 cups pitted cherries (ask your kids to remove the pits - fun!)

3/4 cup white sugar

1 tablespoon all-purpose flour

Directions

Preheat the oven to 350 degrees F (175 degrees C). Place the butter in a 9x13 inch baking dish, and place in the oven to melt while the oven is preheating. Remove as soon as butter has melted, about 5 minutes.
In a medium bowl, stir together 1 cup of flour, 1 cup of sugar, and baking powder. Mix in the milk until well blended, then pour the batter into the pan over the butter. Do not stir.
Rinse out the bowl from the batter, and dry. Place cherries into the bowl, and toss with the remaining 3/4 cup of sugar and 1 tablespoon of flour. Distribute the cherry mixture evenly over the batter. Do not stir.
Bake for 50 to 60 minutes in the preheated oven, until golden brown. A toothpick inserted into the cobber should come out clean.

Fresh Spring Pea Salad

Fresh peas are sweet, bright, and fun to eat -the perfect finger food for kids who are old enough to chew. With the farmer's market starting in just 12 days, I'm looking forward to perhaps scoring a few pounds of fresh peas to make this family favorite. Of course, we'll add some extra feta cheese since we love cheese in our house.

If I'm correct, all but two of the ingredients in this salad are available at the farmers market from local vendors. How cool is that?!

Pea Salad with Radishes and Feta Cheese
Makes 4 to 6 servings
Recipe by Molly Stevens for Bon Appetite magazine

Ingredients
2 teaspoons cumin seeds
2 tablespoons fresh lime juice
2 teaspoons honey
1/4 cup olive oil
3 tablespoons chopped fresh dill

4 cups fresh shelled peas (from about 4 pounds peas in pods)
1 bunch radishes, trimmed, halved, thinly sliced
1 cup crumbled feta cheese (about 4 ounces)
3 cups fresh pea tendrils, coarsely chopped, or pea sprouts (optional)

Heat small skillet over medium heat. Add cumin seeds and toast until aromatic and slightly darker, about 2 minutes. Cool; grind finely in spice mill. Whisk lime juice, honey, and cumin in small bowl. Gradually whisk in oil; stir in dill. Season dressing with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature.
Cook fresh peas in pot of boiling salted water until almost tender, about 5 minutes. Drain; rinse under cold water, then drain well. Transfer to large bowl. Add radishes, feta, and dressing; toss. Season with salt and pepper. If using pea tendrils or sprouts, divide among bowls just before serving.