What a busy time of the year!  Here in the northern part of Michigan the harvest season is in full swing.  Rhubarb and asparagus are over and we are nearing the end of the strawberry season.  Local orchards are a flurry of activity harvesting cherries.  This is my favorite time of the summer with the farm markets bursting with local produce.  I could spend hours just checking out all the delicious creations that the farmers bring to their stands.

The 4th of July means fireworks and for many people BBQ.  Last weekend, household chefs across the nation spent much of their time at the grill.  In Traverse City, the 4th ushers in our annual National Cherry Festival and the City is buzzing with activity.  The festival offers many venues for tourists and the local community—parades, concerts, cherry pie eating contests are just some of the attractions.  Of course, I HAD to venture into the culinary arena to check out cherry recipes to bring to you on this blog.  I spent my weekend sampling many of the creative uses for cherries—and I have brought you just a few of these delightful creations.  Enjoy!!

Now I know you are going to say sauerkraut and cherries, but trust me this is delicious.
One of my favorite local restaurants uses dried cherry sauerkraut on a Reuben.  They do not use a sauce, just corned beef, cheese and sauerkraut on rye.  I had mine on wheat bread without cheese and it was sooo good.  You can pair the dried cherry sauerkraut with brats done on the grill—put this on your next BBQ menu, you won’t be disappointed.

Brats with Dried Cherry Sauerkraut

Canned or fresh sauerkraut
1/2    cup dry white wine
1/4    cup Brownwood Acres Montmorency Dried Tart Cherries

Combine the white wine and dried cherries.  Soak for 10 minutes.  Place sauerkraut and cherry mixture in a pot and heat mixture.

Prepare brats on the grill.  Serve topped with sauerkraut cherry mixture.