What’s Fresh: Cherries!


With the start of the Jackson Hole People’s Market two weeks ago, we’ve been stocking our kitchens with as much local and regional foods that we can. Thus, the return of our What’s Fresh column for the summer.

Last week at the People’s Market, which goes on at 4 p.m. every Wednesday at the base of Snow King, I found two pleasant surprises. One of my favorite farmers, Grove City Gardens, made their first appearance at the market. And second, Ranier cherries were for sale. I bought a bag to nibble on, but on Sunday I needed a refreshing green salad to go along with a steak we grilled. My produce stash was getting a little low, meaning I only had some red butter lettuce from Cosmic Apple and cherries left from visit to the market just days before.

Look out for fresh Ranier cherries at today's People's Market. Use them for a clafoutis or a simple salad.

Look out for fresh Ranier cherries at today’s People’s Market. Use them for a clafoutis or a simple salad.

No problem. I love to throw fresh fruit into my salads, so I made a simple vinaigrette with strawberry vinegar from Vom Fass to go along with it. I’m not the only one with the great idea. Turns out Allison also threw cherries in her salad (along with peas and ricotta). Below is a recipe. Keep it in mind for today’s shopping trip. You could really use any kind of lettuce (Allison selected arugula for her version), ricotta in place of the arugula or candied nuts instead of pistachios. Slightly grilling the cherries would add an interesting depth of flavor, too. With the rest of your cherries, how about making a clafoutis?

Local Greens with Cherries and Pistachios


  • 1 head lettuce
  • 1/2 pound cherries
  • Goat cheese, to taste
  • Handful of pistachios
  • Strawberry banyuls vinegar from Vom Fass
  • Olive oil
  • Dijon mustard
  • 1/2 shallot, diced


  • Make a vinaigrette by whisking the shallot, Dijon and vinegar. Whisk in olive oil to emulsify (I make my salad dressing by eye, but if you want measurements, you are probably save with 1/4 cup vinegar to half cup of oil. Just taste it as you go).
  • Toss salad ingredients with dressing.



About Author

Also originally from the South, Cara Rank discovered cooking was a creative outlet that helped her relax after long days writing magazine and newspaper articles during the past eight years in Jackson. Really, she just missed Southern food. A lot. During a 12-year career as a journalist, Cara has won numerous awards for her work and has written about everything from rodeo queens to Dolly Parton tomatoes. She spends her weekends making jars of pickles and jam and amazing dinners for friends. She loves shishito peppers, Chicago-style hot dogs and elderflower-spiked cocktails.

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