RIPE FOR THE PICKING
Cherries, apricots, other fruits overflowing at local markets
The Fourth of July signals that summer has officially arrived. You can also tell by the exponentially expanding variety and volume of locally grown produce that is now appearing each week at your local growers’ market.
What should you buy this week? This time of year, it’s almost impossible to pass up the fresh cherries. Whether you like Rainier (blush colored) or Bing (ruby red) — or both! — nothing says summer like the fruit grown in our nearby orchards. Overflowing baskets of cherries and the first early apricots hit the markets at the end of June, and their season isn’t long.
John Trujillo (Trujillo Orchards) and his family have been tending fruit trees in Chimayó for generations. He says his cherries have about a threeweek window because they sell so fast. In addition to selling at the Santa Fe Farmers’ Market on Tuesdays and Saturdays, he
sells from his farm stand on the High Road to Taos. His brother Ray sells at the Albuquerque Downtown Growers’ Market on Saturdays.
“My granddaughter now stands where her mother used to stand back when I planted the trees in the ’80s,” he recalls. “And then there are the trees that my brother planted, the ones that my dad planted in the ’70s, and those that my grandfather planted in the late ’40s. But we lost a lot of the old trees in the big freeze of ’71 when the whole valley hit 31 below.”
New Mexico’s orchards create a living history that few places have held on to. The descendants of the early fruit-growing pioneers have worked hard to keep the knowledge and varieties alive, even through freezes, hot sun and many dry years.
This year, the weather has cooperated for Trujillo and other northern New Mexico orchardists. Coming soon will be Trujillo’s apricots, plums and peaches. Later in July, look for early apples, such as the Yellow Transparent and Lodi. By mid-August, early Bartlett pears will
be available, followed by Bosc pears and, of course, many more apples. The sweetness will continue through October for pears and apples.
If you live in Albuquerque or southern New Mexico, your local fruit season will be slightly ahead of this schedule. The best way to know what is available is to go to your local market and see what is on your local vendors’ tables. Get there early for the best selection.
If you can get your cherries home without eating them all, try a fresh Cherry Salsa to accompany your grilled meat this holiday. Jalapeños are a great contrast with sweet cherries. You can also add to your holiday fare with a delicious Stone Fruit Compote, which is very adaptable to whatever fresh fruit you have.
If you’re looking for a savory recipe for the Fourth of July, try a tasty red, white and blue potato salad. You can make it extra “blue” if you like blue cheese. Whether you use larger potatoes or smaller fingerlings, this salad can also benefit from local herbs and onions.
Getting into the seasonal habit of shopping at your local growers’ markets will bring the pleasant experience of shopping for your weekly produce, cheese, meat and other goodies back into focus. In July, also look for broccoli, beets, carrots, chard, garlic, garlic scapes, kale, parsley, salad greens, squash and more.
Half the fun of growers’ market shopping is taking an extra minute or two to ask the grower where they farm, when the produce was harvested, or how they like to cook or store a food. You won’t be disappointed! Farmers are a wealth of information, and many like Trujillo have interesting family histories on their land to tell you about.