|Float at the National Cherry Festival in the 1960s|
|Michigan farmer's market in July|
|Montmorency cherries growing on the tree|
|cherry cornmeal pie from Scratch Bakery in Durham NC|
|OXO Good Grips cherry pitter has a clear extension that helps to stop the spatter of cherry juice during pitting|
Outside of the pie realm on the cherry note, I think cherries are a great pairing for duck, lamb, and green tea ice cream.
|cherry pie at Cleiburne Cafeteria in Houston, TX|
Two of my favorite suppliers for dried cherries are Chukar Cherries in Washington state and Cherry Republic in Michigan. >95% of all cherries in the U.S. are Montmorency cherries but as global climate change is altering weather patterns (where there is a pleasant warm up in late winter followed by a plunge to the more seasonal temps) some wild ancestral cherries that require more warm time to initiate inflorescence, like Balaton, are being tested by U.S. cherry growers.They offer a variety of cherry products besides pie filling and dried cherries including cherry salsa and cherry-studded baked products. Chukar has a nice set of cherry recipes. Chukar Cherry Recipes
The National Cherry Blossom Festival in Washington D.C. in early spring actually had a big influence on the US Customs Office. The first trees from Japan had pest infection and had to be destroyed, much to the embarrassment of both the U.S. and Japanese governments. The event was actually a personal battle between two government officials who were very anti- and pro-import on novel plants that headed the Customs and Import bureaus, respectively. The Japanese take gift-giving deadly seriously, and took this situation as a challenge to grow pathogen-free replacement trees. They did pretty well, but actually did cause several pest outbreaks only recognized later.