Last Tuesday morning I was abruptly jolted from my sweet sweet slumber by a loud knock at the door. My first thought, “who the hell is knocking at my door at 9am?” followed by, “oh yay! a visitor”, followed by, “oh god, please don’t be my landlord”. Making sure I wasn’t about to answer the door in my skimpy floral pjs, I threw on my robe, and then peered through the peak-hole. The intruder? A nice UPS man with a HUGE package (bend… and snap!). I wasn’t expecting a shipment/ had forgotten that I was expecting a shipment. I saw the Washington State Fruit Commission return address and faintly remembered agreeing to be a canbassador months ago. Excitement ensued quickly followed by insane anxiety as I was leaving for CA, which gave me a mere 2 days (!!!) to come up with and process 18lbs of bing cherries. Yikes!
Canbassador program? Heck yes, I want to be a canbassador! Wait, what’s a canbassador? Early last month I joined the canning ranks and was invited by the Washington State Fruit Commission and Sweet Preservation to participate in their Can’bassador program. I had to clarify with them, but the gist of the partnership is: I say, “yes”, and they send me a box of delicious Washington-grown cherries. Sweet! Literally. With 18lbs of cherries (probably 2lbs straight into my belly) I have several recipes coming your way over the next week.
I know that cherry season in the Northeast isn’t for another few weeks, but I figured I’d give you some time to muster up your enthusiasm and get your tools (def. buy a cherry stoner) and ingredients together for cherry season. Make a mess, eat too many cherries, and have fun.
Also, a quick-cherry protip. To prevent browning after you pit your cherries. Soak cherries in water and lemon juice until time to use. Simply add 1 tsp of bottled lemon juice to 1 gallon of water. Drain cherries before use but don’t rinse.