In Season
Spring & Fall

Storage Tips
To keep mushrooms fresh, store them in a breathable brown paper bag or container in the refrigerator. 

Remove from plastic packaging immediately (unless it has ventilation holes), as plastic traps moisture and causes rapid spoilage. 

Unwashed whole mushrooms stored in a paper bag can last 5-7 days or longer.

Avoid washing mushrooms as they will absorb water and become slimy.

For long term storage, dehydrate mushrooms for 3-8 hours depending on moisture content. They’ll be ready when they are brittle and break easy.

Culinary Tips
When cooking mushrooms, avoid overcrowding the pan to prevent steaming. Cook mushrooms in small batches, in a single layer, until they are thoroughly browned or caramelized.

For best flavor, clean mushrooms without soaking. Use a damp towel or brush to remove debris instead of using water. 

Salting mushrooms too early draws out water, making them rubbery. Salt your mushrooms towards the end of cooking for better texture. 

Add dehydrated mushrooms to hot broth, water, or cream for 15-20 minutes until soft, making sure to reserve and use the soaking liquid which will be packed with flavor.
 
Recipe Ideas
Pan-Fried Oyster Mushrooms
Sauteed Oyster Mushrooms with Garlic
Mushroom Steaks Over Polenta
Spicy Cumin Lion's Mane Mushrooms
Sticky Shiitake Mushrooms
Mushroom Risotto
Creamy Mushroom Soup
Balsamic Glazed Mushroom Tart

In Season
Fall & Winter

Storage Tips
One of the wonderful things about this family of "bitter" greens is that they keep for much longer than many summer salad greens. Radicchio, in particular, can store in a loose plastic bag in your fridge for up to six weeks! The outside layers may get slimy, but it can be easily pealed back to a brilliant fresh core. 

Store dandelion greens and escarole in a loose plastic bag for 2-3 weeks. When you're ready to use, chop, wash, and spin in a salad spinner. 

Soak wilted radicchio or escarole leaves in cold water to crisp them back up- this will also help to reduce bitterness for a milder taste. 

Culinary Tips
Escarole can be enjoyed both cooked or raw. Toss chopped escarole in vinaigrette for a quick salad, or add to soups in place of kale or collards. 

Radicchio is best eaten raw, chopped or sliced thinly to add an incredible burst of color to winter salads. Combine with rich cheese (blue, feta) dried fruits (cranberries, apricots) and seeds or nuts (pecans, pumpkin seeds) to perfectly balance the unique bitter flavors of radicchio. 

Add escarole to soups just before finishing, it only needs a few minutes to cook. 

Grill halved escarole or radicchio to bring out their natural sweetness.

Blanch dandelions in boiling, salted water for 1-2 minutes, then saute with caramelized onions, garlic and olive oil for a quick side dish.
​
Dandelion greens adds a peppery bite when sliced thinly into salads and soups, or blended into pesto and egg dishes. 

Recipe Ideas
Escarole & Beans
Insalata di Scarola
Sauteed Radicchio
Vegan Radicchio Pasta with Smoky Mushrooms & Kalamata Olives
Sweet Green Dandelion Juice
Sauteed Dandelion Greens with Cherry Tomato & Garlic
​Penne Pasta with Dandelion Greens & Ricotta

In Season
Fall & Winter
In storage November through April

Storage Tips
Store up to 6 months.

Store potatoes in a cool, dark, and dry place such as a pantry or cellar.

Ideal storage temperatures are between 50-60°F (10-15°C).

Use breathable containers like mesh bags or cardboard boxes to avoid trapping moisture. 
Keep potatoes away from onions,garlic, and fruits which accelerate sprouting.

Culinary Tips
When boiling and mashing, start potatoes in cold water to ensure even cooking.

Always dry potatoes thoroughly before roasting to maximize crispiness. 

To bake potatoes with crispy skin, poke holes in each one with a fork and skip the foil, which traps moisture and makes skins soggy. 

Baked Potatoes - pierce skins multiple times with a fork, coat in olive oil + salt, bake directly on the oven rack at 400° for 45 minutes to an hour.

When pan frying potatoes for dishes like homefries, parboil them first for quicker cooking and a fluffy interior.

Use starchy potatoes (like Russets) for baking and mashing, and waxy potatoes for boiling or salads.

You can peel and cut potatoes ahead of time, storing them in a bowl of cold water in the refrigerator for up to two days.

Recipes
Root 5 Farm Potato Patties with Scallion & Rosemary
Root 5 Farm Herb & Garlic Scalloped Potatoes
Green Style Potatoes
Nicoise Potato Salad
Quick & Easy Homefries
Tortilla de Patatas- Spanish Tortilla
Batata Harra- Spicy Lebanese Potatoes

In Season
late May- October

Storage Tips
Store in a plastic bag or with the stems submerged in a cup of water in your fridge for up to 1 week. 

Culinary Tips

• Broccolini is a mix between broccoli and kale, with small florets, slender stalks. 
• The entire vegetable is very tender, even the stems. 
• The simplest preparation is to chop and sautee with garlic. Serve as a side dish or toss with pasta and parmesan cheese. 
• Try blanching it quickly in boiling water, then top with a little olive oil, squeeze of lemon juice and a sprinkle of nice sea salt.

Recipe Ideas
Sauteed broccolini with garlic
Stir-fried broccolini
Grilled broccolini

In Season
Late Fall (October-December).

Brussels spouts are at their best after frost. They're very cold hardy and their flavor improves as the temperatures get colder. 

Storage Tips
Brussels Sprouts on the stalk will keep for several weeks in the refrigerator or another cold place in your house (perhaps the garage or barn). If you don't have space in your fridge or elsewhere, knock the sprouts off the stalk and store in a plastic bag in your fridge for about 2 weeks. Cut the stalk up with branch loppers before composting. 

For longer storage, wash and trim off outer leaves and stem, if necessary, and sort for size. Blanch in boiling water, 3-5 minutes depending on size.  Cool immediately, drain, pack (no headroom necessary) and freeze.

Culinary Tips & Recipes
Root 5 Farm Maple Roasted Brussels Sprouts
Root 5 Farm Spinach & Artichoke Dip with Brussels Sprouts
Brussels Sprouts Gratin

In Season
Late Fall. October-November

Storage Tips
1 week refrigerated, up to 1 year frozen
​Store fresh turmeric in the refrigerator in a sealed container.

It can be frozen whole, packed in freezer bags. To use frozen turmeric, try grating it directly into dishes while it's still frozen, no thawing required. Then put the piece you don't use right back in the freezer. 

Culinary Tips
The fresh young turmeric root we grow here in Vermont is juicy and plump, with bright orange skin. It's mild and tender enough to eat raw in salads, and it has an almost translucent skin that doesn’t need peeling; you can practically rub it off. Just wash it and trim the cut surfaces.

Recipes
Green Curry Paste
Fresh Turmeric Pickle
Golden Milk
Spiced Yellow Dahl with rice
7 ways to eat and drink turmeric
Cauliflower steaks with ginger, cumin, turmeric
Butternut squash and coconut curry
Turmeric Ginger Tea
Fire Cider

Bu
In Season
Spaghetti Squash and Delicata Squash are the first to ripen in early September. Acorn, Grey Kabocha, and Butternut come later in the fall and store late into the winter. 

Storage Tips
Winter squash will store at room temperature for at least a month.

Store for several months in a cool (50-55 degrees) and dry location.

You may also roast and mash squash to freeze for later use.

Culinary Tips

• Sometimes winter squash can be hard to cut through- try microwaving it whole for 2 minutes, this will soften it just enough to more easily cut it up for your recipe. 
• Most basic cooking method: cut in half carefully lengthwise, scoop out the seeds. Place flesh down in a baking dish. Bake at 350 degrees for 30- 60 minutes depending on size.
• Most winter squash has a tough skin and it's best to peel before cooking or scoop out the flesh after cooking. Delicata is one squash that has very tender, edible skins. 
• If you have trouble cutting raw winter squash, you can bake it in the oven whole until it softens, let it cool, then cut off the skin or scoop the flesh out. 
• Mash any cooked squash with butter or olive oil, salt & pepper.
• Add chunks to stews and soups.
• Butternut squash are a good substitute for pumpkins in pie.
• Add butter and maple syrup or brown sugar when you're baking squash.
• Cook squash chunks along side roasting meats

Recipe Ideas
Root 5 Farm Squash, Apple & Cheddar Soup
Root 5 Farm Butternut Pirogies
​Kabocha Squash Soup
Roasted Spaghetti Squash with Kale
Spaghetti Squash with Tomatoes and Basil
Simple Roasted Delicata Squash
Classic Pumpkin Soup (can also substitute Butternut)
Homemade Pumpkin Pie
Pumpkin Bread
Simple Roasted Winter Squash
Roasted Acorn Squash with Chipotle and Cilantro

IN SEASON
Late Fall after curing, in storage through winter

STORAGE TIPS
Store in a cool dark place for about a month.  The refrigerator is too cold, so the countertop is likely a better option.  Don't wash until just before you use them.

To freeze, wash thoroughly and leave skins on.  Halve and roast in 425 F oven until just tender, 20-30 minutes.  Either mash or slice; pack and freeze.
​
CULINARY TIPS

• Scrub well before cooking.
• The skin is edible so you don't have to peel them.
• Bake sweet potatoes whole at 350° until soft when pricked with a fork. Split open and add a pat of butter.
• Slice sweet potatoes into chunks and toss with olive oil, thyme, salt, and pepper. Roast at 350° for about 45 minutes. Add chunks of potatoes and carrots for a winter root bake.
• Chop sweet potatoes into very small cubes. Heat butter in a sauté pan and add sweet potatoes. Add cinnamon and ginger and sauté until soft and tender. Serve with rice.
• Sweet potatoes go well with butter, cinnamon, orange, ginger, brown sugar, maple syrup, pecans, and walnuts.

RECIPE IDEAS
Root 5 Farm Sweet Potato, Butternut, Kale Gratin
Root 5 Farm Sweet Potato & Black Bean Tacos
Root 5 Farm Spiced Sweet Potato Flatbreads
Oven Baked Sweet Potato Fries
Sweet Potato and Sausage Soup
Vegetarian Black Bean and Sweet Potato Soup

In Season
Fresh from the fields June-November
In storage December-May

Storage Tips
Store up to 6 months

Store carrots in a perforated plastic bag in the fridge. If the carrots still have the greens attached, snap them off before storing. 

Carrots store very well for a long time with just refrigeration.  

Carrots that have become limp can be soaked in ice water to make them crisp again.

Culinary Tips
For the most nutrients, eat carrots raw. 

Cut into sticks or grate into salads.

Scrub carrots under running water. Peeling your carrots will remove some of the precious nutrients.

When cooking carrots be sure to cut the pieces into similar size so that they will cook evenly.

To prep ahead, wash and slice or julienne, then store in a sealed container with a little bit of water so they don't dehydrate. Then their ready to go for your next meal, or snack!

Slice and steam for 5-10 min or sauté in butter, top with honey for a sweet dish.

Add to soups, stir-fries, stews, and casseroles.

Steam and puree carrots and some add cream, onions, leeks, freshly grated ginger, or soy sauce for a delicious soup.

To roast carrots, cut in large chunks, brush with butter and place in an oven-proof dish. Cover and bake on 350° for 30-40 min.

Recipes
Root 5 Farm Spiced Carrot Soup
Root 5 Farm Carrots with Rosemary-Maple Butter
Root 5 Farm Quick Pickled Carrots
Root 5 Farm Honey Chipotle Carrots
Cucumber-Carrot Salad
Candied Carrots
Roasted Carrot Soup
Roasted Carrots

IN SEASON
Fresh Onions: late July
Storage Onions: August-December

STORAGE TIPS

• Fresh onions keep best in a plastic bag in the fridge and should be used within a week or so.  The green leaves can also be used like scallions.
• Ideal conditions for storage onions are 40-50F, low humidity, and darkness. Otherwise they tend to sprout.  If onions are properly stored they can last for many months.

CULINARY TIPS

• For ease in cutting onions, cut off ends and cut onions in half from top to bottom. If necessary, cut out the core from the base. Peel skin off with the edge of your knife and lay the cut surface down on the cutting board. Keep the onion intact while you make length-wise slices from one side of the curved onion half to the other. Then rotate the onion a quarter turn and make crosswise slices. If you can manage to hold the form intact you will end up with a uniformly chopped onion.
• There are many suggestions out there for relieving some of the burn associated with cutting onions, including: cutting them under running water or while submerged in water, putting them in the fridge for a bit before cutting, leaving the root end on while cutting.  You can also try using a fan to blow the gas away from your face or just pop on a pair of sunglasses to block a little of it while cutting.
• Use them as an aromatic starter for any savory dish.  When sauteeing or stir frying, let your onion cook on medium heat for 3-5 minutes (or until they become aromatic) before adding other veggies.
• Add to pickles or chutneys to boost the flavor.

RECIPES
Root 5 Farm French Onion Soup
Cauliflower and Caramelized Onion Tart
French Onion Dip
Brisket with Melted Onions

In Season
Late Fall. October-November

Most of us know fresh ginger as a thick-skinned, fibrous and aggressively spicy root that's imported from far away places. The fresh young ginger we grow here in Vermont is juicy and plump, with a pink blush. It's mild and tender enough to eat raw in salads, and it has an almost translucent skin that doesn’t need peeling; you can practically rub it off. Just wash it and trim the cut surfaces.

Storage Tips

• Young Ginger keeps for about 2 weeks in the refrigerator. The outer skin will get slimy if wrapped in plastic, best to let it breath in a paper bag.

• It can be frozen whole as well, packed in freezer bags. To use frozen ginger, try grating it directly into dishes while it's still frozen, no thawing required. Then put the piece you don't use right back in the freezer. 
• You can also submerge ginger in a neutral spirit like vodka, and it will over time impart a delicate, spicy flavor.

​Recipes
Pickled Young Ginger
Pumpkin Ginger Soup
​Apple Carrot Ginger Juice
Green Curry Paste
Golden Milk
Cauliflower Steaks with Ginger, Cumin, Turmeric
Butternut Squash and Coconut Curry
Turmeric Ginger Tea
Fire Cider

BufIn Season
July- September

Storage Tip
store up to 1 week

Store unwashed in a perforated plastic bag in the refrigerator.

For longer storage, snap into pieces (or leave whole if young and tender), blanch in boiling water for 3 minutes, cool immediately, and drain.  Leave 1/2 in. of headroom before freezing in containers.  Beans can also be pressure cooked and canned or pickled as dilly beans.


Culinary Tips

• To prepare, break off the top of the bean at the stem end.
• Best when blanched or steam for 5-10 min.
• Beans are done when the color begins to brighten and become tender (not soft or mushy).
• If you serving the beans cold in a salad, cook them less so they stay crisp.
• Simply flavor with butter, lemon juice, sautéed onions, or herbed vinaigrette.

Recipes
Root 5 Farm Buffalo Beans
Green Bean Salad with Fried Almonds and Fennel
Arugula, Potato and Green Bean Salad
Green Bean Slaw
Cream of Fresh Green Bean Soup

STORAGE TIPS

• Store in the fridge for up to a week.
• Peppers are easy to freeze and do not require blanching!  Find tips here.

CULINARY TIPS

• For greatest nutrient retention eat peppers raw.
• Add raw strips to salads and sandwiches, eat strips with your favorite dip.
• Roast peppers, place red pepper over hot coals or an open flame on your grill. Toast it, turning often, until the skin is evenly blackened. Place pepper in a brown bag for 10 min to steam. Skin will peel off easily with a knife.
• Marinate and grill peppers.
• When handling hot peppers be careful not to touch your face or your eyes and wash your hands thoroughly when you're finished. 

RECIPES
Root 5 Farm Stuffed Peppers
Indian Green Pepper Curry (Capsicum Masala)
Black Pepper Steak
Caramelized Onions and Peppers
Red Pepper Risotto
Quinoa Salad with Black Beans, Red Pepper, and Cilantro
Chickpea Salad with Roasted Peppers

IN SEASON
July-October

STORAGE TIPS
up to 1 week

​Store tomatoes on your countertop and eat within a week if ripe.  Tomatoes that haven't fully ripened will continue to ripen stored out of the sun at room temperature.

​Cut tomatoes will deteriorate quickly, and the physical and chemical composition of the fruit changes - in a bad when - when refrigerated.

Preserve them in purees, sauces and salsas for later use.  You can also simply freeze sliced tomatoes in ziplock bags. They will be best for making soups and tomato-based sauces when you thaw them later. 

CULINARY TIPS

• To remove the skin from tomatoes, drop them in boiling water for 2-3 minutes, remove, and immediately dunk in an ice bath.  The skins should slip right off and leave your tomatoes easy to slice for saucing, canning, or freezing.
• Sauté, bake, broil, grill, or eat them raw.
• Slice tomatoes and arrange on a plate. Drizzle with olive oil or a vinaigrette, chopped fresh basil or parsley and salt and pepper.
• Add tomato chunks to summer soups and pasta sauces.
• Sauté diced tomatoes and add to an omelet.
• San Marzanos are a classic Italian favorite that has delicious, balanced acidic flavor, and meaty flesh that makes for good sauce. 
• For mid-sized tomatoes: hollow-out partially, stuff and bake or grill.
• Roast halved tomatoes on a lightly oiled baking pan in a 250° oven for 3 hours (season with minced garlic and fresh, chopped basil before you pop them in the oven)​

RECIPES
Root 5 Farm Kale, Onion, and Tomato Quiche with Spelt Crust
Root 5 Farm Simple Salsa
Root 5 Farm Fried Green Tomatoes
Root 5 Farm Super Simple Tomato Sauce
Fresh Tomato Sauce
Shakshuka
Spicy Indian Tomato Sauce
Stuffed Tomatoes
Ratatouille

 In Season
Collards are a cool weather crop and are at their best in the early summer and fall. 

Storage Tips
up to 2 weeks in fridge
Best when eaten fresh, but may be stored in a plastic bag in the hydrator drawer in your fridge.

To freeze, and cut out the midrib and stem and chop into uniform pieces; wash thoroughly.  Blanch for 3 minutes in boiling water, cool immediately, and drain.  Pack into containers, leaving 1/2 inch headroom, and freeze.

Culinary Tips

• Slice out the main rib and slice it into chunks. Slice the leaves into strips.
• Saute garlic in olive oil, add sliced collards with a bit of water, cover and braise until collards become bright green, about 9 min. Top with tamari, balsamic vinegar, or toasted sesame oil.
• Add collards to stir fries.

Recipe Ideas
Root 5 Farm Spaghetti Squash Stuffed with Collards and Tomatoes
Collard Green and Radish Slaw with Crispy Shallots
Collard Green Wraps 
Vegan Collard Greens

In Season 
May-early November

Storage Tips
up to 1 week
Dry greens will store longer. If your greens are damp, spin them dry in a salad spinner before placing in a plastic bag in the fridge. Or place a paper towel in the bag to absorb the moisture. 

Culinary Tips
Generally lettuce is eaten raw. For all lettuce types, you should thoroughly wash and spin the leaves dry to remove any grit. If you eat lettuce often, it's wise to invest in a salad spinner. Simply rinse the leaves and place in the spinner to remove the excess water.

Recipe Ideas
Root 5 Farm Simple Seasonal Bites
Root 5 Farm Green Salad w/ Maple Mustard Dressing
Root 5 Farm Vegan Caesar Salad
Yogurt Maple Dijon Dressing
Balsamic Salad Dressing
​Stir-Fried Lettuce
Braised Lettuce with Peas & Thyme

In Season
Purple kohlrabi is available early summer through early fall. Our larger green kohlrabi is a cool weather storage crop and is best in the fall and it will store through the winter.

Storage Tips
several weeks-several months
Trim off the leaves and store in a plastic bag in the crisper drawer.

Culinary Tips

• Kohlrabi may be one of the more intimidating items in your CSA box, but it offers a delightful combination of familiar tastes. It’s got the texture of a radish, the sweetness of a winter carrot, and the flavor of broccoli. 
• Along with other cruciferous vegetables like broccoli and cabbage, kohlrabi is member of the brassica family and is packed with vitamin C and potassium.
• It's best to peel or slice off the tougher outer skin of kohlrabi.
• Kohlrabi is frequently used raw in salad or slaws. 
• One simple way to serve kohlrabi is sliced raw alongside cheese and crackers for a quick snack or appetizer. Slice up kohlrabi and carrot sticks raw for a snack, kids love 'em!
• Kohlrabi can also be chopped into chunks and roasted or sautéed. 
• Kohlrabi leaves are edible and can be used interchangeably with collard greens and kale.
• How to cut up Kohlrabi

Recipes
Root 5 Farm Kohlrabi and Carrot Thai Salad
5 Tasty Ways To Prepare Kohlrabi
Kohlrabi & Apple Slaw
​Kohlrabigemüse-German Creamed Kohlrabi
Roasted Kohlrabi with Lemon Vinaigrette

In Season
Broccoli and cauliflower love cool weather so we plant three successions early in the spring and harvest in early summer, and we plant two successions in the fall. 

Storage Tips
store for up to 1 week

Refrigerate in a perforated plastic bag.

For longer storage, remove leaves and trim off any woody ends to the stalk; cut into uniform pieces.  Blanch for 3-5 minutes, cool immediately, and drain.  Pack in containers, leaving 1/2 in. headroom, and freeze.

Culinary Tips

• When you're ready to use, first soak and rinse the broccoli or cauliflower.
• Broccoli will take 8-15 minutes to steam, 4-8 to blanch. Test for doneness by piercing the stalks with a knife point. The knife will pierce easily, but the broccoli should remain crunchy. If you plan to use it later cool by plunging immediately in cold water. Drain and pat dry.
• Steam or blanch broccoli before sautéing or stir-frying.
• Roasting broccoli and cauliflower brings out wonderful new flavors
• The stalks and stems of the broccoli are edible, too. They cook in the same amount of time if you peel the outer skin. Insert a paring knife blade under the skin at the base and pull up. The skin pulls off easily, breaking off at the buds. Cut stalks into think julienne strips or diagonal slices for soups or sautés..
• Combine cooked broccoli or cauliflower with garlic and olive oil, sprinkle with cheese.
• Add to pizza, quiche, and pasta dishes.

Recipes
Root 5 Farm Quinoa with Maple Beets, Garlic Scapes, and Broccoli
Root 5 Farm Potato, Broccoli, and Corn Soup
How To Roast Broccoli
Sesame Broccoli
Broccoli and Orzo
Broccoli Cheese Frittata

In Season
Late August- September

Storage Tips
Hold tomatillos and husk cherries at room temperatures with the husks on. Tomatillos will keep this way for 2 weeks or more. Husk cherries can last for up to 3 months, and actually get sweeter the longer they are stored after harvest. 

Culinary Tips 
Tomatillos and husk cherries both belong to the nightshade family, and although they look very similar, they taste very different. Both fruits grow like paper lanterns, enclosed in an inedible husk. Tomatillos are medium sized with a tart green fruit, while ground cherries have a small sweet orange fruit.

Tomatillos:

• Tomatillos originated in Mexico, and are a staple of Mexican cuisine. 
• Tomatillos can by very inconsistent in flavor, with some being sour and others tasting mild and sweet. If the tomatillos are to tart for your taste, try adding a little sugar to balance the taste.
• Raw - Raw or uncooked tomatillos are often in Mexican sauces. They add a fresh citrus-like flavor.
• Blanching - Blanching mellows the flavor. Bring a large pot of water to a boil. Add the whole tomatillos (husks removed and rinsed) and boil for approximately 5 minutes or until soft. Drain and crush or puree as directed in your recipe.
• Fire Roasting - Roast under the broiler, with a propane torch, or over an open flame such as a grill. Make sure the heat is quite hot before roasting. If the heat is not hot enough, the tomatillos will turn mushy before being charred. The charred or slightly blackened skins will enrich your sauces with a smoky flavor.
• Dry Roasting - This will produce an earthy, nutty flavor. Place the tomatillos in a heavy fry pan (preferably a cast iron pan). Turn heat to low and roast for approximately 20 to 30 minutes, turning occasionally.

Husk Cherries:

• Ground cherries are commonly grown for snacking because they are delicious to eat raw.Their flavor is mild, yet quite sweet and very unique. I've heard them compared to a cross between a tomato and a pineapple.
• Their sweet and sometimes slightly tart flavor gives them versatility to work in so many different ways. 
• Brighten up your tarts, cakes and pies. Used on their own or mixed with berries, husk cherries add a wonderful sweetness to desserts. 
• Husk cherries are sweeter than tomatoes, added to salsa they make a great compliment to spicy jalapeños and cool cilantro.
• There are an endless variety of ways to incorporate husk cherry into a salad. 
• Compliment your savory meat dish with a hint of sweet. Use husk cherries as you would grapes or even cranberries to add a slight sweet component to your savory dinner.

Recipe Ideas
Root 5 Farm Salsa Verde
Green Chili Enchiladas
Tomatillo Chicken Stew
Husk Cherry Salsa
Ground Cherry Clafoutis (dessert)
Ground Cherry Preserves