This #SundaySupper challenge is all about Farmers Markets and local foods. I’m extremely lucky to live in California. Did you catch the Slate article about California produce? Yeah, “99 percent of artichokes, 99 percent of walnuts, 97 percent of kiwis, 97 percent of plums, 95 percent of celery, 95 percent of garlic, 89 percent of cauliflower, 71 percent of spinach, and 69 percent of carrots” and the list goes on.

And I get all of these fine things at my local farmers markets! I have to say it was weird the first time I saw celery at a farmers market. People eat celery? Huh. Anyway, this year I’ve been on the hunt for cherries. Cherries aren’t a super crop here in California but we do grow some a bit northeast of my house. I was going to go cherry picking but all of the u-pick farms have been canceling each week. The crops just flopped. Boo.

So what’s a girl to do? Well, pay out the nose for cherries instead of getting a pedicure. Cherries are way better anyway. The key to fresh fruit in desserts like bars and muffins is to not overload the batter with fruit. I know, I want a bit of fruit in each tiny bite just like you do but you really do mess with the moisture and sometimes the product won’t cook all the way through. This recipe only has about 10 cherries in the full 8×8 pan. Chopped small you can still get cherries in each piece but not enough to make it a gooey under-baked mess. If you want a full on fruit assault try a pie or something with a little bit of crust instead of something cake like.

Coconut Cherry Bars Recipe Print Recipe Pin Recipe Ingredients 1/2 cup margarine

3/4 cups granulated sugar

1 egg replacer prepared

1/2 tsp vanilla

1 1/4 cups flour

1/8 tsp salt

3/4 tsp baking powder

1/4 cup chopped nuts

1/3 cup fresh cherries chopped

1/3 cup flaked coconut Instructions Preheat oven to 375º

Cream margarine until fluffy. Add granulated sugar gradually. Mix in egg replacer and vanilla.

Sift together flour, baking powder and salt. Stir into creamed mixture.

Stir in nuts, cherries and coconut.

Spread dough in a greased 8 inch pan. Bake for 25-30 minutes or until bars are firm in the center. Cool slightly. Cut.

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