When five-year old Sammy was just three, we planted a giant clay pot with winter greens that became his special garden. He learned that plants eat and drink through their hairy little roots and require lots of tender loving care to flourish. They became his “babies” and along the way Sammy learned about rain and weather, bugs and slugs and found a love of the earth growing deep inside him. So it seemed logical to bring him along with me for a morning adventure at the Garden of Eatin’ at the North Bay Children’s Center in Novato. He could explore this magical growing world that is the model for nine California schoolyard gardens while I interviewed its director, David Haskell, for my Beyond Wonderful Around the Table series.

As we stood at the garden gate a very tall man appeared and Sammy’s eyes grew large. Was this a giant that lived somewhere in the garden? Sammy soon relaxed as David flashed an infectious grin and greeted him warmly while ushering us in. Everywhere I looked, life was in motion. Brilliant spring green seedlings sat poised for planting, mature leafy greens were ready for harvesting and artichokes stood pointing skyward.

Sammy took off down the path, marveling at every detail—right down to the luscious smell of the moist, rich dirt on the garden floor. David explained that this soil is the secret to the delicious-tasting fruits and vegetables in the Garden of Eatin’. “Follow me and I’ll show you how we make it.”

Sammy climbed up the side of the large compost box to get a good look inside and immediately wondered why the top was full of oranges and raspberries. “Garbage becomes dirt?” He asked. I watched quietly as David taught him a few basics of science and the environment; of sustainability and the cycle of planting, harvesting and eating before returning the leftovers to the earth.

An enchanted Sammy picked his way along the twists and turns of a huge green vine. What could it be? Hmmm. “Beans! Look, big green beans!” David watched and told me how the summer months are magical for the kids as they work, explore and eat the fruits and vegetables each day. “We constantly conduct taste tests with the kids: cooked vs. raw; just-harvested vs. the same things from the supermarket. There is really no comparison and the kids learn this quickly. We’re training their taste buds to make healthy choices now and throughout their adult lives. Humans are a species wired to prefer simple fresh food not the processed kind filled with high fructose syrup, sugar, salt and fat. Given a choice kids with a garden will choose a carrot before cake.”

David told how one kid “escapes” to the strawberry patch at every opportunity to gorge himself on juicy, warm, sun-ripened berries. He doesn’t realize that his red lips and chin gives him away all the time. Already, this child turns down sodas and juice. Just think how much healthier he’ll be than ones that live on processed foods.

Sammy recognized a large blackberry bush like the one we’d picked for jam last fall. I felt a rush of pride as he happily counseled David on how to identify ripe and unripe berries, proving that last year’s lesson had made a lasting impact.

David and I headed inside to get to work on our interview and discuss the role of the Garden of Eatin’ and other schoolyard gardens in raising healthy kids and combating the childhood obesity epidemic in America. Later, I found Sammy playing in a pile of dirt with a small truck from his pocket. “Does dirt come in flavors?” he asked. “If you put apples in the garbage box would it taste like apples?” Think about it, if every child grew in a garden, our country would definitely be a healthier, stronger place.

Stay tuned for my Beyond Wonderful Around the Table interview with David Haskell coming soon.

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Cherries—oh, how I love those sweet dark beauties this time of year. Eaten greedily out-of-hand or mixed into muffins and French clafoutis; better yet, flamed and spooned warm over a luscious bowl of Hagan Daz ice cream. Somehow the May-through-August season is just too short for me.

We’re especially lucky this year that the ongoing rains did not ruin the crop, but they did leave their mark. You’ll find the markets filled with cherries—big, fat perfectly round juicy ones and those known as “split” cherries, which are caused by the weather. These look like they grew, popped, split and then healed themselves. Splits taste as good as their perfect sisters but being “ugly” fetches a lower price. Split cherries are great in jam, and in cooked desserts, savory and barbecue sauces. They make good eating and are economical for those on a tight food budget.

Cherries are fairly expensive at three to five dollars a pound but will go on sale in a few weeks. The organic varieties are plentiful and run four to five dollars a pound. Be vigilant and don’t get robbed by markets and vendors charging far more. Also, roadside stands are not always the bargain they used to be. I found one selling split cherries for the same price local high-end markets were charging for premium ones. Distressing. Of course, the sweetest bargains come straight off your backyard tree or in a large, fruit-filled paper sack from a friend.

As you enjoy your cherries, know that they are one of the oldest cultivated fruits and a distant relative of peaches, plums and apricots.

Cherries originated in the southern region around the Black Sea, and their seeds were transported by birds to Europe where they flourished and became wildly popular in Rome 60 BC.  The British brought them across the ocean to America in the late 1620s. Spanish missionaries planted the first cherries in California, where they have evolved into a major crop today.

Oregon grower Seth Luelling originally grafted my favorite sweet cherries in 1875 and named them “Bing” for his Manchurian foreman. Modern Bing trees are a direct descendent of those early efforts

How to Select Sweet Cherries

For best flavor and sweetness, select cherries that are plump yet firm to the touch. Sweet cherries are best when a shiny deep garnet red to almost black color with healthy green stems Avoid bruised, cut or mushy fruit and those with brown, dried-up stems. Fresh cherries keep well in the refrigerator for two to four days, but begin softening after that.

How to Store Sweet Cherries

Place your unwashed cherries with attached stems in a paper (not plastic) bag in the coldest section of your refrigerator. Cherries absorb water through their skins and spoil quickly after washing or when stored in moisture-trapping plastic.

Remove the cherries from the refrigerator when ready to use and bring to room temperature before washing.

How to Freeze Sweet Cherries

There are several ways to freeze cherries for use throughout the year. The easiest is to place them pitted in a zip-lock bag and remove all the air before sealing. Thaw the cherries in the refrigerator and bring them to room temperature before using.

If you want perfectly round cherries for presentation, place them individually on a baking sheet and set in the freezer until frozen. Scoop them all up and proceed as directed above.

Now pardon me, two five-year olds just challenged me to a pit-spitting contest. It’s time they learned from a pro.

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Print my sweet cherry recipes for your convenience. All work well with both fresh and thawed, frozen fruit.

Cherries Jubilee—an impressive, elegant dessert that may seem complicated or fussy, but is in fact super simple. I made this at my very first dinner party when I was 20. The guests were so impressed when I lit it on fire in a silver chafing dish that they never suspected how nervous I was.

Cherry-Almond Clafouti—A warm, fragrant Sunday morning breakfast or brunch dish easily dressed up with a sprinkling of powdered sugar.

Cherry-Almond Muffins—these scrumptious buttermilk muffins use fresh or thawed frozen cherries and sport a crunchy almond-coconut topping. Sensational!