I’m a summer girl, through and through. Sun … gooood. Heat … gooood. Bare feet in soft, green grass … goooood.
Best of all, though, is the food. If I had access to summer fruits and vegetables all year long — local fruits and vegetables, or at least grown in the US — I could probably become a vegetarian. (Probably)
Tangy tomatoes, sweet sweet herbs, garlic with bite, peppers with heat. And the fruit. Strawberries, blueberries, watermelons, cantaloupe, peaches. And cherries. Everything in life should be as sweet and perfect.
Of all the bright, plump, colorful fruits at the grocery today, it was the cherries that jumped out at me. My favorites are Rainier Cherries, and there they were, in all their creamy, blushing goodness.
What could be a better addition to a summery meal than a bowl full of cherries? Simple, sliced, chilled. No additives. No preservatives. Just juicy sweetness.
Fellow fans of fresh cherries, do yourself a favor and pick up a Cherry Pitter
. I usually loathe single purpose kitchen tools, but after spending an entire hour last Christmas, cleaning and pitting — meticulously, maddeningly with a paring knife — cherries for dinner, I swore I’d never touch a cherry again. That’s when I realized it was time to stop standing on principle. Forego cherries forever? Not on your life. This is one cool little device. Neatly pushes out the pit in one easy squeezing motion. Summer cherries, you’re all mine.
 |
 |
 |
 |