I have a hard time not relating important dates to important foods. For some people it's music and others the blossoms of Easter or poinsettias of the Holiday Season. The beginning of May is boating season for many in Seattle but for me it's the begining of wild salmon season and Washington asparagus.
Our friends Kay and Clay, of Chinook Winery, would always have an open house Father's Day weekend to celebrate the arrival of ripe cherries and the release of their latest vintage of Merlot. After climbing the dozen or so trees in their orchard, picking handfuls of dark red cherries, we would separate the mushed ones and use them for marinating lamb chops. The rest were eaten whole or canned in merlot and brandy syrup or cut for my basil black pepper and bing cherry relish to finish off the lamb plate. |
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I hope those of you celebrating your recent graduate or dad or both find this year’s bumper crop of cherries at the center of your table.
Cheers,
Tom |
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