Top Chefs Tell What Goodies They Can’t Wait to Stuff, Pickle, Slice and Sauté This Summer

Chef Marcie Turney, Barbuzzo, Bindi and Lolita, Center City

Ingredients she’s most looking forward to: Rainier cherries. Turney is having Casey Spacht of Lancaster Farm Fresh Co-op grow a number of special items for her, including baby fava beans, heirloom tomatoes, Purple Dragon carrots and Crystal Apple cucumbers. How she’ll use Rainier cherries and baby fava pods: “We use the cherries in Lolita’s margarita mix, in Bindi’s cherry chutney for our pork vindaloo, and in Barbuzzo’s very popular whipped sheep’s milk ricotta with olive oil, herbs and vin-cotto-marinated cherries. The baby fava beans are so tender, you eat the whole pod! We’ll roast them in the wood oven with olive oil, garlic, San Marzano tomatoes, pickled Calabrian chilies and pecorino cheese.”
Favorite market: Headhouse. “Each year as soon as it opens, I make Sunday trips with my sous-chefs. We walk through and see what the farmers have that week and then get tacos and sit on the steps and talk about ideas for the restaurants.”

Italian Lemonade with Rainier Cherries
Serves 4

In a pitcher, mix ½ c. EACH simple syrup (equal parts sugar and water boiled until sugar is dissolved, then cooled) and fresh lemon juice. Add 1 1/2 c. water, ½ c. vodka and 1/2 c. Rainier cherries, halved and pitted. Stir and pour into glasses filled with ice. Top with prosecco.