0:00 Introduction

1:07 Justin Wyker discusses five of his favorite trees.

10:32 Intern Annie Smith discusses using locally ripe tart cherries in a “Fresh Sweet Cherry Cream Cheese Pastry”

15:02 Cathy Merrill, a former USU Extension Family and Consumer Science faculty member, discusses grill safety, handling meat safely and introduces a great, but simple teriyaki marinade.

27:28 And finally, I discuss iron chlorosis. A common cause of yellowing leaves in maples and other trees.

Fresh Sweet Cherry Cream Cheese Pastry

8 Oz softened cream cheese

1/3 cup granulated sugar

2 tablespoons flour

1 teaspoon almond extract

1 ½ cups pitted sweet or Montmorency tart cherries

1 egg beaten for egg wash

Powdered sugar

Directions:

Preheat oven to 400 F

Beat cream cheese, granulated sugar, flour, almond extract, and egg yolk together until smooth and spreadable. Set aside.

Unfold a sheet of puff pastry onto a large piece of parchment paper. Along the edges of the puff pastry sheet, cut strips ½ inch wide 1/3 of the way into the center. Transfer the pastry and parchment paper to a large baking sheet.

Spread the cream cheese down the center of the puff pastry being careful to keep it away from the cut edges. Top the cream cheese mixture with chopped cherries, pushing them down slightly into the mixture.

Rotate the pan so that the cut strips are on your left and right. Starting at the top, bring the cut strips towards the center at a slight right angle over the filling. Alternate the left and right sides. Overlap the strips and press down gently as you go. When all of the strips have been folded down, brush the entire pastry with egg wash.

Bake for 20-25 minutes until puffed and golden brown. Let it cool slightly and dust with powdered sugar.

Cathy’s Deliciously Simple Teriyaki Marinade

½ cup oil

¼ cup soy

½ onion finely minced

½ cup brown sugar

Music Credit: The Joy Drops. Not Drunk Mix Full Band No Vocal. Used under creative commons. https://creativecommons.org/licenses/by/4.0/legalcode