We spent this past Sunday picking cherries and peas in God’s Grace Garden, a biodynamic farm in the southwest of Beijing. The event was organized by the newly founded Slow Food Beijing. The farm is 25 acres large and was established in 2001 by Therese Zhang, a very interesting Chinese woman who speaks fluent English, Spanish and French. Therese hasn’t always been a farmer. She worked for a canning company when she learned about organic agriculture. She eventually quit her job and started planting fruit trees and vegetables on her new farm to ensure a lifetime of healthful food for her family and friends. She also raises life stock and we got to feed baby chickens, ducks and even turkeys (hopefully we can reunite with one of them on our Thanksgiving table later this year). For more information on God’s Grace Garden, here is a link to a very interesting video I found on vimeo (http://vimeo.com/9902834).
Therese’s daughter-in-law cooked a fabulous lunch for us with produce and meat from the farm, including duck, lamb, eggs, leafy greens, cabbage, zucchini, peas and homemade tofu. I asked her to share some of the recipes with me and hopefully in time I can share them with you.
With full and happy tummies, we headed towards the cherry trees. We tried 3 different varieties, before settling for utterly delicious Bing cherries. I found a lonely ladder and we managed to completely clear two fully loaded trees in less than 2 hours. Naturally, a good part of what we picked went straight from our hands into our mouths, but we also took several pounds home which I could not wait to turn into delicious treats.
I spent the entire next morning searching for recipes that would be a good match to our wonderful cherries. For once I decided that making up my own recipe might be too risky and settled instead on a Cherry Brown Butter tart recipe I found on Smitten Kitchen and a Cherry-Almond Upside-Down cake I found in a Bon Appetit magazine from June 2008. The first one is a twist on a Raspberry Brown Butter tart, which initially was published by Bon Appetit as well. Both cakes tuned out fantastic, but the brown butter really raised the tart to another level. It was heavenly and very much enjoyed by everyone.
As to the upside-down cake, I changed the cornmeal asked for in the original recipe to almond meal and used Chinese black wheat flour instead of all purpose flour. I am sure white spelt or white wholewheat pastry flour would work just as well. This cake is particularly delicious with ice-cream, Greek yogurt or a dollop of creme fraiche.