When we moved into our house, we inherited two infant cherry trees that had recently been planted. For several years, all they produced were tiny little fruit that were mostly yellow with a hint of pink, all of which were quickly eaten by animals before I even made it to the backyard. This year was the first time the trees produced an endless supply of plump red cherries.

As a kid (and, um, as an adult), U-pick was always a favorite summertime activity. There’s something very satisfying about filling a bucket with fruits or vegetables that you hand-selected and bringing it home to eat and use for cooking. Does it taste better than the grocery store variety? Good chance it’s psychological, but I’ve definitely always enjoyed the experience.

Now, I had a U-pick in my own backyard. I waited for the cherries to be as ripe as possible without rotting, and then I revved up my kids, telling them they’d have the most fun they’ve ever had, and shlepped a huge ladder and two big bowls to my backyard.

It was definitely fun for a few minutes (the ladder helped), but for some reason, my kids didn’t enjoy my vintage summer activity as much as I did. They were off to jump on the nearby trampoline, leaving me to fill bowl after bowl with cherries.

Is it another case of “kids these days”? Maybe, but I didn’t mind. It was more important to me that they were a part of our family activity, gathering up these delicious little gifts Hashem had miraculously nestled in our backyard.

This week, we feature a collection of naturally healthy breakfast recipes by Brynie Greisman. Whether or not you’re planning some fun family activities, these recipes will definitely provide you with that boost of energy you need to take you through your summer.

CHANIE NAYMAN
Food Editor, Family Table
Editor in Chief, Kosher.com

The Easiest Summer Dessert

Adapted from the famous New York Times Strawberry Spoon Cake

SERVES 8–10

• 1 cup halved cherries (or any fruit you have on hand)
• 1 cup packed light brown sugar
• ½ cup oil
• 2 eggs
• ½ cup orange juice
• ½ tsp salt
• 1 cup flour
• 1 tsp baking powder

Preheat oven to 350°F (175°C).

In a medium bowl, whisk together the oil with the brown sugar, eggs, orange juice, and salt, then add the flour and baking powder and continue whisking just until the batter is smooth. Transfer batter to a 9-inch round Pyrex dish.

Press the halved cherries over the top of the cake batter. Place dish into the oven and bake for 20–25 minutes, or just when a toothpick inserted in the center comes out clean. Remove from the oven and let cool before slicing.

(Originally featured in Family Table, Issue 850)