Cherry season is here as is evident from the abundance of cherry varieties at all the Farmers’ Markets this month. However, it has become apparent to my friend Karenlin and me that we have a new tradition. For the last three years, we have been signed up to receive an email from the Cherry Farmers located in Leona Valley once their cherries are ripe for the picking. Usually, this happens in late June or early July.
The hour and a half drive is certainly worth the time for the juicy, ripe, dark, little stone fruits which are sun-drenched, hanging heavy in these beautiful orchards. On Father’s Day this year, we headed out bright and early to see what the orchards had in store. Large empty white buckets awaited our arrival, which we filled to the brim while scouring the rows of trees and choosing the darkest fruits available. Of course, tasting them to ensure their sweetness is half the fun and also means we were completely cherried out by the time we left.
Now, how to use 7 lbs of Cherries was the biggest challenge. I brought some into work, some to a sick housebound friend and the remaining were frozen for baked goods. I baked a wholesome cherry crumble that was delicious and filling. And then made some cherry handpies yesterday for some family and friends to enjoy.
It is a short-lived season but definitely one to take advantage of and enjoy to the max.
-Jean
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