I had the pleasure last week of traveling to Michigan to learn everything there is to know about tart cherries. What a beautiful state and what an amazing fruit! I had no idea that tart cherries contain so many health benefits. Did you know that tart cherries are one of the few food sources of Melatonin? New research is also showing that tart cherries might have potent anti-inflammatory benefits.
All the health benefits are great, but you know I’m more interested in how they taste! I’ve always heard that tart cherries make the best pies (this was proven in Traverse City), and dried cherries were wonderful in those dark chocolate cherry cookies I wrote about a while back. However, I never really thought to use them in savory dishes. But after the wonderful tart cherry pulled pork I ate at Cherry Republic, there are all kinds of new recipe ideas swimming around my head!
Since we don’t have access to fresh tart cherries here in California, I plan on creating some recipes using the more readily available dried cherries, which I have become totally addicted to over the last couple of years. I am also anxiously awaiting delivery of some tart cherry juice concentrate, which is not only healthy but absolutely delicious and a great drink mixer! Tart Cherry Mojitos, anyone?
Ok, so it turns out that this wasn’t a wordless wednesday after all. But I have many more words and photos to share with you about the recent trips I’ve taken! And of course I still owe you a post about Cinnamon Buns, courtesy of the Bread Baker’s Apprentice Challenge. I’m a little off schedule in my writing, but my bread baking continues and I plan on getting caught up by the end of the week.