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Cherry Bomb

Cherries are in season!


Sure, you can buy ripe cherries at your local market, but go to the U-Pick farms in Brentwood, and you’ll get the freshest, most scrumptious cherries ever. Later, you’ll savor the delicious memories of a great adventure.

Bare hands are all you need. But here’s a tip: Pick the fruit from the stem so the cherries don’t get bruised. Most farms provide buckets for picking, but bring a container to take your cherries home.

“Be judicious about picking,” says Becky Courchesne of Frog Hollow Farm. “Look for a deep, dark red color for Bings and Brooks, and a yellow background with a red blush for Royal Anns and Rainiers.”

At home, lay the fruit in a shallow container, and refrigerate. Leave stems on to prevent moisture from getting in. Stored correctly, cherries can last one week.

Cherries are versatile: Toss them in salads, crush them up for meat marinades, or preserve them for winter jams. The season lasts from mid-May to mid-June.

Go to diablomag.com/cherry for recipes from the Pacific Coast Farmers Market Association. Visit harvest4you.com for a list of farms offering U-Pick. 


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