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Dan's
July Best of Season
Fruits
Angelcots
Angelcots
Berries
Raspberries
Cherries
Rainier cherries
Kiwi
Gold kiwi
Melons
Canary melons
Galia melons
Orange flesh honeydew
Sharlyn melons
Oranges
Australian navel oranges
Valencia oranges
Peaches and Nectarines
Artic Rose nectarines
Elegant Lady peaches
Honeycrisp peaches
White peaches
Plums and Pluots
Plums and Pluots
Watermelon
Seeded watermelon
Yellow watermelon
Vegetables
Beans
French garbanzo beans
Romano beans
Corn
Fresh corn
Cucumbers
Armenian cucumbers
Lemon cucumbers
Eggplant
Baby eggplant
Onions
Italian sweet red onions
Walla Walla wweet onions
Squash
Sunburst Squash
White Zucchini
Tomatoes
Beefsteak tomatoes
Heirloom tomatoes
Columns to Savor
Dan Avakian
Celebrate Spring with Fresh Strawberries, Artichokes, and Fresh Favas
Asparagus: The Spears of Spring; and Cabbage Head
Winter Wondering: Where Does
This Fruit Come From?
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Produce Expert
Dan Avakian
Getting Fresh
Summer Cherries
This year’s long-awaited California bing cherry season is in full swing, and set to be a beauty. The frigid, dry winter that did so much damage to California’s citrus industry did exactly the opposite for stone fruit, leaving California bings perfectly poised for a bumper crop. The same goes for the Washington orchards as well. As California production decreases in mid-June, Washington takes the wheel, and usually stays with us through July. In other words, it’s going to be a sweet, juicy summer.
Although this is good news for the consumer, it isn’t so good for the growers and shippers, who are finding themselves with a lot of #2 fruit consisting of “doubles” and “spurs.” Doubles are two cherries joined together (like Siamese twins). Spurs are cherries that started out as a double, but one half dried up leaving a “spur.” Although these cherries have all the flavor and crunch of a perfect bing, they can’t command nearly the same price as their prettier counterparts. Growers obviously prefer perfectly round, large cherries. These can be exported for big bucks, especially to Japan where—I kid you not—a vendor can get up to $5.00 per cherry.
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How to Select Cherries
Look for bing cherries that are dark red to almost black, but still firm with fresh green stems. They should be shiny and not stick together. Avoid soft and "leaky" cherries, and those that are sticky or dull with loose, dry, brown stems. These cherries are on their way out!
Cherry Storage
Keep fresh cherries in a plastic or paper bag, unwashed, in the coldest area of your refrigerator. They will keep for up to three days, and then start to soften. Do not wash your cherries until you are ready to eat or prepare them. Cherries absorb water through their skin, and washing them prior to storage will cause them to break down much more quickly.
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Cherry Compote
This supremely simple compote uses almost no seasoning—just a splash of red wine to subtly enhance the cherries’ natural flavor. Serve it in a pretty cup with a dollop of whipped cream, or use it as a topper for ice cream or pound cake. Recipe. |
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Spiced Pork Tenderloin
with Cherry Chutney
Subtle Indian spices are the perfect partner for the sweet, fruity freshness of cherries. Here, it all comes together in perfect harmony—and in less than an hour! Recipe
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Cherry-Almond Clafouti
While some traditional recipes claim that using un-pitted cherries in clafoutis enhances the dish’s flavor, I’m unwilling to risk the broken teeth! Enhanced with amaretto and vanilla, this version boasts plenty of flavor, and is ideal for dessert or brunch. Recipe
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