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July 14, 2017
A Note from the Farmer's Wife
My daughter discovered audio books this summer. Each week at the library she chooses three books whose covers have convinced her that they are interesting. Then, because I haven't found the CD player amongst our unpacked boxes, she sits in the car, transported to faraway adventures. This week when we brought our selections to the librarian I was shocked to see the date she carefully stamped on the back of the case each case: August 2! How can that be? Why is it that summer gallops by, as if on the back of a racehorse, and winter dawdles like a teenager with chores?
We have just completed our sixth week of deliveries, which means we're nearly 1/3 of the way through the main season! Don't worry, We have loads of tomatoes, beans, peppers and all sorts of deliciousness ahead of us. I, for one, am really taking the time to savor the taste of summer.
I made sorbet from the sour cherries in my box last night (yes, the Farmer's Wife still gets a weekly box!). I plan to use it for the final course of tonight's farm to table VIP dinner. The final creamy pink frosty delight turned out so spectacularly, surprisingly better than the most expensive sorbet I could buy at any grocery store near me, that I'm going to tell you how to do it. Other than a good dose of patience, you need very little else to make this magical dessert. I plan to serve it a-top a blueberry tart made by the Daily Loaf, our bread share baker.
Mousse à la Cerise (Cherry Sorbet)
Pit 1 quart of cherries. I did this with my bare hands because I couldn't find my fancy cherry pitter. I've seen online tricks like using a paperclip, but honestly this worked just fine. Nothing like an audiobook to keep you company while you pit!
Place the pitted cherries with their juice in a food mill such as a Foley food mill. Turn the handle to press the fruit through the finest sieve. It will look like pink juice. Reserve the pulp (I added sugar to that to use as a topping on ice cream later).
Measure the freshly pressed juice from the cherries. Be sure to squeeze every last drop out of the pulp. You should have about 2 cups (add a little water or juice if need be). Add half a cup of superfine sugar and mix until dissolved. Add the juice of one lemon.
Pour the liquid into a flat ceramic dish. Place in the freezer. Set your timer for one hour. Check every hour and when frozen but still slightly slushy, scrape into a food processor and mix until it whitens.
Place back into the flat dish and freeze again another hour or two. Return the mixture to the food processor and blend on high, gradually adding the white of one egg. The egg white will prevent large crystals from forming. Blend until almost creamy in appearance. Scrape into the final container you wish to store it in. Freeze until ready to serve. If too solid at time of serving let it soften 1/2 hour for scooping.