The feeling when Rainier Cherries are in season.. pretty happy. The excitement when you witness the beginning of the organic cherry tomatoes on your vine… PRICELESS.
This day was all about juicy, sweet pops of red & yellow goodness in your mouth.
To begin, I roasted the cherry tomatoes with olive oil, our local honey, garlic, lemon thyme, and salt & pepper. JUICY.
Add these to some spaghetti noodles, sprinkle with fresh basil, and simple summer dinner, done.
This day at the Green City Market I had purchased some WI grown halloumi cheese. I happened to have a couple larger tomatoes from my other plant, so appetizer, keeping with the theme:
Sliced tomato topped with grilled halloumi, fresh basil and drizzle of olive oil. My little version of caprese bites
And lastly… I am first of all, in love, to put it simply, with this cookbook: La Tartine Gourmande Her recipes, her photography, her life in the French countryside, LOVE! I want to make everything in here. And I will at some point!
I saw her recipe for a Rainier Cherry Tart and it was just meant to be.
Mine may not have turned out quite as beautifully, but absolutely delicious none the less. And making your own tart crust (which I have never done) SO easy, and SO much better.
Here’s her recipe: Rainier Cherry Tart with Lime & Lemon Thyme