'HEART SMART' FEBRUARY (NATIONAL CHERRY and AMERICAN HEART MONTH) ~ CHERRY OATMEAL BREAD

It’s no coincidence that February is both American Heart Month and National Cherry Month, since science suggests cherries may offer powerful heart-health benefits. Click here to learn more…

~ Yoshino Cherry blossoms

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CHERRY OATMEAL BREAD

~ Heart smart oatmeal and cherries, a good way to begin the day

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2 cups flour

1 Tbsp. baking powder

1/2 tsp. baking soda

3/4 cup sugar

1 cup rolled oats

2 organic eggs

1/4 cup vegetable oil

1 cup buttermilk

1 cup dried cherries

• Preheat oven to 350-degrees.
• Sift flour, baking powder, baking soda, salt & sugar into a large bowl. Stir in rolled oats.
• Beat eggs in a bowl. Add oil and milk and mix well and incorporate into flour mixture, mixing well. Add dried cherries.
• Pour into greased 5x9 inch loaf pan. Bake for 1 hour. Cool in pan for 10 minutes before removing. (10 servings)

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Did you know that Michigan is the largest producer of Montmorency tart cherries, growing 70-75% of the crop? With February being National Cherry Month, it's only appropriate we celebrate Michigan's almost-official fruit!
The Cherry Marketing Institute has information available for educators and other folks regarding the history and present state of the cherry industry including growing research showing that antioxidants in tart cherries may relieve the pain of arthritis and gout & help fight cancer and heart disease.

~ Absolute Michigan

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The Extraordinary History Of Montmorency Tart Cherries:

The tart cherry has an amazing history that is intertwined with Michigan. The first tart cherry tree was planted in 1852 by Peter Dougherty, a Presbyterian missionary living on Old Mission Peninsula (near Traverse City, Michigan.)
Much to the surprise of the other farmers and Indians who lived in the area, Dougherty's tart cherry farm and trees flourished and soon other residents of the area started their very own cherry farms. The area proved to be ideal for growing sweet and tart cherries because Lake Michigan tempers Arctic winds in winter and cools the orchards in summer.The first commercial tart cherry orchards in Michigan were planted in 1893 on Ridgewood Farm near the site of Dougherty's original plantings. By the early 1900s, the tart cherry industry was firmly established in the state with orchards not only in the Traverse City area, but all along Lake Michigan from Benton Harbor to Elk Rapids. Soon production surpassed other major crops. The first cherry processing facility, Traverse City Canning Company, was built just south of Traverse City, and the ruby-red tart cherry fruit was soon shipped to Chicago, Detroit and Milwaukee.
The Montmorency is the primary variety of tart cherry. It was planted in the early orchards and is still used today. The fruit is excellent for pies, preserves and juice. The newest American variety of tart cherry is the Balaton. Dr. Amy Iezzoni developed this tart cherry variety at Michigan State University. It currently has limited production, but has great potential for the fresh market and for juice.
Sweet and tart cherries have pleased the palates of food lovers for centuries. Their ruby-red color and tangy taste won cherries a place on the tables of Roman conquerors, Greek citizens and Chinese noblemen. Cherries were brought to America by ship with early settlers in the 1600s.

(Dried Tart Cherries . com)

'HEART SMART SUPPER' ~ LAMB KABOBS WRAPPED in PITA / TABBOULEH (TABOULI)

~ Dicentra 'Gold Heart'

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LAMB KABOBS WRAPPED in PITA

~ 'Guilt free' delicious choice for the holiday weekend

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1 1/2 lbs. boneless leg of Spring lamb, cut in cubes

1/3 cup extra-virgin olive oil

2 Tbsp. chopped fresh thyme

2 Tbsp. chopped fresh oregano

2 cloves minced garlic

juice and zest of 1 fresh lemon

1 tsp. coarse salt

1 tsp. freshly ground pepper

1 cup plain yogurt

1 clove minced garlic

1 Tbsp. chopped fresh thyme

1 Tbsp. chopped fresh oregano

1 Tbsp. fresh lemon juice

4-6 large pitas

Tabbouleh (Tabouli)

• Place lamb in large bowl. Combine olive oil, thyme, oregano, garlic, lemon juice, zest, and salt & pepper. Toss with lamb and marinate for several hours.
• Combine yogurt, garlic, thyme, oregano and lemon juice. Set aside.
• Thread lamb cubes on skewers. Broil or grill about 4-5 minutes on each side for medium-rare.
• Meanwhile, toast pitas lightly on the grill until warmed.
• Remove lamb from skewers and place on Tabbouleh. Drizzle with yogurt dressing and wrap firmly into a roll. (4-6 servings)

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TABBOULEH (TABOULI)

1 cup fine bulgur or cracked wheat

1 cup chopped Italian parsley

1 seeded and chopped English cucumber

1 minced onion

3 chopped scallions

2 chopped and seeded Roma tomatoes

2 Tbsp. chopped mint

1 clove minced garlic

1/2 cup freshly squeezed lemon juice

1/2 cup extra-virgin olive oil

12 chopped black olives

• Soak cracked wheat in water to cover for 20 minutes. Drain any water that has not been absorbed.
• Add parsley, cucumber, onion, scallions, chopped tomatoes, mint, garlic, lemon juice and olive oil. Mix well. Add chopped black olives and let set for 2 hours for flavors to meld.
  

Gardener's Note: This brilliant 'old-fashioned' bleeding heart POPS in a shade garden . Surprisingly hearty with long lasting blooms, its sunny leaves will glow throughout spring and summer.

'HEART SMART' SUPPER ~ GINGER CHICKEN LETTUCE WRAPS

Gardener's Note: This brilliant 'old-fashioned' bleeding heart POPS in a shade garden . Surprisingly hearty with long lasting blooms, its sunny leaves will glow throughout spring and summer.

~ Bleeding Heart (Dicentra spectabilis 'Gold Heart')

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GINGER CHICKEN LETTUCE WRAPS

~ Heart healthy meal everyone will enjoy

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3 (4-oz.) skinless, boneless chicken breasts

3 Tbsp. grated fresh ginger

3 cloves crushed fresh garlic

3 Tbsp. Tamari or organic soy sauce

3 Tbsp. seasoned rice vinegar

2 Tbsp. honey

1 Tbsp. sesame oil (spicy or regular)

1-2 tsp. red pepper flakes

1 tsp. cornstarch

4 tsp. extra-virgin olive oil or peanut oil

1 1/2 cups thin matchstick sliced carrots

2 cups julienne sliced red, yellow or orange pepper

1 cup matchstick sliced snow peas

1 cup fresh bean sprouts

3/4 cup sliced green onions

1/2 cup toasted sliced almonds

Bibb lettuce leaves for 6 servings

• Cut chicken into thin strips.
• Combine soy sauce, ginger, garlic, rice vinegar, honey, sesame oil, red pepper flakes and cornstarch. Pour over chicken while prepping vegetables.
• Heat wok or large skillet. Pour in oil and heat. Remove chicken from marinade and carefully add to pan. Cook until tender, about 5 minutes.
• Pour marinade over chicken. Add carrots, peppers, sprouts, snow peas, and onions. Cook 3 minutes or until sauce slightly thickens, stirring often. Add almonds.
• Spoon 1/4-1/2 cup chicken mixture into lettuce leaf and roll up.

~ Bleeding hearts

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