Welcome to Mise en Place, a journey of culinary delight where anything can happen. Based on the Colorado Department of Agriculture’s list of food by month, KRCC takes a look at farmers, chefs, and fodder, all with a Centennial State bent.

Each month, the state’s agriculture department highlights a commodity and provides a recipe using that product. We take it a step further.

Although most Colorado cherries are grown on the Western Slope, years ago the Front Range was also known for its sour cherry orchards. KRCC’s Ellen Mahoney has this homage to June’s designated food.

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(Photos above from the Colorado Cherry Company in Lyons and Berry Patch Farms in Brighton.)

See below for recipes for Cherry Crisp from Claudia Ferrell of Berry Patch Farms, and for Rocky Mountain Cherry Jalapeno Jelly from the Colorado Department of Agriculture.

Cherry Crisp
Claudia Ferrell, Berry Patch Farms

4 cups pitted pie cherries
1 cup + 5 TBL flour
1 cup oatmeal (quick-cooked)
1 & 1/2 cups sugar (white or Sucanat)
1 cup brown sugar (packed)
1/2 cup butter (melted)
4 drops almond flavoring
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda

Pre-heat oven to 350 degrees.

In a large bowl mix together one cup flour, one cup oatmeal and brown sugar with melted butter, salt, baking powder and baking soda. Layer half of this mixture in the bottom of a two-quart casserole. In a different bowl combine pitted pie cherries with 5 tablespoons of flour, white sugar (or Sucanat) and almond flavoring, and place over the flour/oatmeal mixture. Top the cherries with the remaining flour/oatmeal mixture and bake at 350 degree about 45 minutes until brown. Serve alone or with whipped cream or vanilla ice cream. Yum.

Recipe from the Colorado Department of Agriculture

Rocky Mountain Cherry Jalapeno Jelly
Chef Jason K. Morse, C.E.C., 5280 Culinary, LLC

1 ea. Red Bell Pepper, small dice
8 ea. Green Jalapeno, small dice, leave seeds in
8 ea. Red Jalapeno, small dice, leave seeds in
1 cup Colorado Cherries, chopped medium, no pits
3/4 cup Apple Cider Vinegar
2 cups Sugar
1 pinch Kosher Salt
2 tbsp. Powdered Pectin
1 tbsp. Olive Oil

Heat a small sauce pan, add oil and heat. Sauté the small diced peppers and jalapenos until just soft, add the cherries and sauté for two minutes to soften. Add the vinegar and bring to a rolling boil. Mix the pectin powder with the sugar in a separate bowl. Add the dry ingredients to the boiling mixture and return to a boil. Boil for one minute. Remove from the sauce pot and chill. Serve on fish tacos.


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