Cherries, sour and winey and sweet, are in the markets now. Here are some recipes to make use of your bounty.
The time of the year that many of us wait for is finally here: cherry season. It is a brief one in California that creates a bevy of excitement at the markets. Last Wednesday, as I strolled through the Santa Monica farmers market, a friend commented that the air felt different and everyone was energized by all the vibrant, new summer produce at the stands.
The chief source of that excitement was all the cherries, toppling down from giant pyramid-shaped piles. You could smell them as you walked by and see shoppers quickly grabbing large handfuls to get their fill before the next customer in line behind them. I find it so funny how cherries elicit this kind of reaction from people. Obviously, cherries are bite-size, so they make the perfect fruit snack — like nature’s candy . And though I too stand in the lines and make sure I get punnets of my favorite cherries, when I get them, I only eat them raw.
I love the flavor of cherries even more when cooked, but the task of pitting the amount needed for a pie or a cobbler is just too much for me to bear. Some people have the fortitude to pit cherries, but my patience is reserved only for things like washing sinkloads of salad greens or stirring a pot of jam for an hour .So instead of using my hard-won, prized cherries for cooking, I turn instead to frozen and canned sour cherries.
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