Baba who? That’s what I said many moons ago when I first heard of Baba Ganoush. Friends had made the dish as an appetizer and I’ve been hooked ever since. Baba Ganoush is a tasty, smoky eggplant dip made from grilled or roasted eggplants, tahini (a paste made from ground raw sesame seeds), fresh lemon juice and garlic. Originating in the Middle East, the dish has (happily) found its way to North America.
“Earth is here so kind, that just tickle her with a hoe
and she laughs with a harvest.”
~ Douglas Jerrold
Farmers market day is my favourite day of the week. As summer slowly winds to a close and the bountiful harvest continues to pour into our city’s farmers markets, I stand in awe of the beauty and abundance that surround me every market day. I’ve been in vegetable heaven for weeks now. But each time I get to the market and take in all the beautiful (if somewhat precarious-looking) pyramids of colorful fruits and vegetables, something strange happens—it’s as if an odd spell has been cast on me, causing me to completely forget the promise I made to myself: Do not overbuy! But I always do—I always overbuy!
Cherry season is nearly at an end. But just before the cherries completely disappear from the markets, I like to put some up so that we can enjoy a bit of the summer sunshine embodied in those sweet fleshy red orbs come winter.
My favourite way to preserve cherries is to either candy them or make a cherry compote. Candied cherries have a higher sugar content and have a more concentrated, candied flavour, whereas cherry compote uses less sugar and has more of a fresh fruit flavour. Both are delicious, both are super easy to make (see my post on Cherry Vanilla Ice Cream for candied cherries), and both freeze incredibly well. If you love cherries, I recommend checking this recipe out and putting up some cherries—it’s such a treat to have in the middle of a cold winter.
Since everyone who tastes my cherry compote wants the recipe, I thought I’d post it. If you love cherries and still have some available where you live, do try making this—you’ll be glad you did. If you’ve already missed the fresh cherries for this season, you can make this compote any time of the year using frozen whole cherries from the supermarket.