It's difficult to know under which season I should post this unexpected, delicious recipe from Mark Bittman's How to Cook Everything Vegetarian, which I brought to an Eighth Day Supper Club gathering a few weeks ago.  I made this with local cherries from Ely Fruit Farm that I had frozen from this summer's harvest.  McDonald Farms (not to be confused with Peter McDonald) has amazing local sauerkraut, including a garlic sauerkraut, or you could make your own with local cabbage.

Cherry Sauerkraut Soup

2 T neutral oil, like grapeseed or corn
1 onion, chopped
1 c pitted sweet cherries
Salt and freshly ground black pepper
1 lb sauerkraut (about 2 c), drained and rinsed
6 c vegetable stock
2 T millet or fine-grind bulgur
2 bay leaves
6 cloves
5 or 6 juniper berries (optional; I left these out)

1) Put the oil in a deep skillet or medium saucepan over medium-high heat.  When hot, add the onion and cook, stirring occasionally, until wilted, about 3 minutes.  Add the cherries, sprinkle with a little salt and lots of pepper, and continue cooking and stirring until they release their liquid.  Turn the heat down to low and cook, stirring occasionally, until the cherries are very tender.

2) Raise the heat to medium-high and add the sauerkraut.  Keep cooking and stirring until the mixture is dry and starts to stick to the bottom of the pan, 10 to 15 minutes.  Stir in the stock, scraping up any little bits that may have stuck to the bottom.

3) Add the millet or bulgur if you like, the bay leaves and cloves and the juniper berries if you wish, and bring to a boil.  Then lower the heat so that the soup bubbles gently; cover and cook until the sauerkraut and grains are very tender, 20 to 25 minutes.  Fish out the bay leaves, cloves, and juniper berries if you use them.  Taste and adjust the seasoning, then serve.  (You can make this soup in advance, then cover and refrigerate for a day or two.  Reheat gently before serving).