Finally it's cherry season

From bashing Turkish strawberries, perhaps a bit to early in the season as subsequent ones were tastier, I'm now worshipping at the alter of my favourite, just arrived in the market - cherries!
Interestingly, most of them are twins, with double stones on a single stalk. So delicious. In the market they are 5TL a half kilo (£1.80/half kilo or $2.80/lb) but in the shops I've seen them for up to 29TL/kilo, or three times the price. I've been indulging anywhere from a 350 gr box to half kilo bag every other day now. So delicious.

Another market realization is the difference between the pre-packaged greens from the shops in London compared to the hearty mature leafed greens here. For example, this is rocket, a bunch with the roots still attached (shot on the same stair tread as the cherries above for scale):

and spinach, here just two whole plants pulled out of the ground, again roots attached. Same stair tread. These leaves have substance, flavour and longevity, unlike the baby leaves preserved in nitrous gassed plastic bags.

Combined with onions, garlic, leeks, and courgettes (the light green-skinned variety are what is available here) I made this delicious vegetarian (almost) soup which can be eaten hot or cold.

The original recipe is below, but the one pictured above was made with 1/2kg each of leeks (white only) and spinach, big bunch rocket, 4 med onions, 5-6 med cloves garlic, 1 kg courgettes and 1 l water. This is a flexible dish and most adaptable for whatever looks best at the market.

Summer Soup

4 tbs (60 gr) sweet butter
2 c. (500 ml) finely chopped yellow onions
1 leek or some shallots or extra onions as wanted
3 c. (750 ml) chicken stock
2 lbs (1 kg) courgettes (about 4 -5 med) coarsely chopped. Reserve some whole for garnish
½ lb (250 gr) rocket/watercress/spinach or any combination
salt/black pepper/cayenne pepper

Soften onions in butter in largish pot. Add stock and bring to boil. Add courgettes and return to boil. Reduce heat, cover and simmer until tender, about 20 min. Remove pot from heat, add cleaned and torn greens. Let stand 5 min. Use soup wand to blend to smooth puree. Season with salt, pepper/cayenne to taste. Serve with dollop of yoghurt or crème fraiche and reserved greens as garnish.