By Robin Young
PREVIEW Columnist
In July, we celebrate cherry season, a summertime staple grown right here in Colorado. Enjoy this sweet dessert with out-of-town guests and show them what our great state has to offer.
Cherries make up part of the bulk of fruit harvested on the Western Slope of Colorado. Warm days and cool nights are nature’s recipe for perfect cherries. Colorado’s summer sun heats its mesa and rock formations, radiating warmth onto trees during the evening, extending the growing hours. By morning, temperatures are at their seasonal low, bringing sweetness to the fruit. As a Colorado resident, you can find these delicious cherries at your local farmers markets, grocery retailers, farm stands and other places where Colorado produce is sold.
Each month, the Colorado Department of Agriculture features a different ag commodity to highlight the variety and quality of products grown and raised in our state. For July, Chef Jason Morse brings us a sweet summertime delight to cook on the grill.
Grilled cherry crisp
with sweet cream
Cherry filling ingredients:
• 4 cups cherries, pitted, fresh
• 1 tablespoon lemon juice, fresh
• 1/2 cup sugar, cane, granulated
• 1/2 cup sugar, brown, dark
• 2 tablespoons flour, all purpose
• 1-2 tablespoon corn starch
• 1 tablespoon allspice
Crisp topping ingredients:
• 1 1/4 cups oats, rolled
• 1/2 cup sugar, brown, dark
• 1/2 cup flour, all purpose
• 1 tablespoon vanilla extract
• 1 teaspoon salt, kosher
• 1 teaspoon cinnamon, ground
• 1 stick butter, salted, room temperature
Sweet cream ingredients:
• 1 cup sour cream
• 1/2 cup sugar, cane, granulated
• 1/2 cup buttermilk, full butterfat
• 1 tablespoon vanilla extract
Directions:
Load pellet hopper ignite/start grill/oven and set temp to 385 degrees.
In a medium sized stainless steel bowl, mix all the ingredients for the cherry filling.
Place the cherry filling mixture into the cast iron skillet.
When grill/oven is at temp of 385 degrees, place the 10.5 cast iron skillet into grill/oven.
Allow the cherry filling mixture to come up to temp and simmer, stir occasionally until mixture has thickened, approximately 15-20 minutes.
For crisp topping: In a separate bowl, mix together the crisp topping ingredients and with both hands work the butter into the oats and flour to make a crumble-style topping.
Mix the flour mixture well and set aside.
Carefully, with heat proof gloves, remove cherry filling from the grill/oven and place on heat-safe surface.
Top with the crisp topping and return to the grill/oven.
Bake at 385 degrees for approximately 10-15 minutes or until topping is to your desired doneness.
Remove from the grill/oven and rest for 15 minutes.
For sweet cream: In a separate bowl, mix together the sweet cream ingredients and, with a whisk, mix until fully incorporated. Place in the fridge to keep cold until needed.
Scoop and serve with vanilla sweet cream. Devour.
Visit ColoradoProud.org for a complete list of recipes.
Archuleta County
Fair set for Aug. 5-8
Have you ever wanted to enter the Archuleta County Fair? Maybe you are a bread maker or you preserve food. Maybe you grow vegetables, crops or flowers. Would you like to show off your goods? It’s easy. Go to https://www.archuletacountyfair.com/ and look up the 2021 Fair book. The rules are on page 24. Judging will be Aug. 4.
If you have further questions, please email archuletacountyfair@gmail.com. You could be the grand champion at the Archuleta County Fair.
Calling all volunteers: The Archuleta County Fair Board needs your help. If you would like to volunteer during the county fair, please sign up at: https://www.signupgenius.com/go/30e0a4faea729a0fe3-fair3.
Visit online
Visit us on the Web at https://archuleta.extension.colostate.edu/ or like us on Facebook and get more information: https://www.facebook.com/CSUARCHCTY.
CPR and first aid classes
CPR and first aid certification classes are offered monthly by the CSU Extension office, generally on the second Monday and Wednesday of each month from 6 to 10 p.m. The cost for the classes is $80 for combined CPR/first aid and $55 for CPR, first aid or recertification. Call the Extension office at 246-5931 to register.
