Summer is upon us. On Sunday I escaped from the sweltering city to the slightly less sweltering Hudson Valley. Despite a weekly influx of fresh fruit from my CSA, I couldn’t resist stopping off at Fishkill Farms for a little pick your own action. The sun was so strong that the strawberries and I were reddening at an alarming rate.
The cherry trees offered some welcome shade and some succulent fruit, though I could have used the help of someone a bit taller. Standing on my tippy toes, I managed to fill a couple of quarts–and also rain quite a few cherries down upon my head.
I left a mixed quart with my little sis in Poughkeepsie and polished off a good quantity on the winding late night drive home along the Taconic Parkway, the supermoon guiding my way. Somehow I managed to reserve enough cherries for one of my favorite recipes.
How to Eat Cherries (in the Middle of a Heat Wave)
- Rinse your cherries and place them in a ceramic bowl in the refrigerator for at least a couple of hours.
- Pour yourself a nice glass of rosé and strip down to your skivvies. (There is a variation on this recipe wherein you simply roll up your shirt, which is acceptable if not quite as delicious.)
- Grab the cherries and a juicy novel, crank the fan on high, and sprawl out in the middle of your bed.
- Place the chilled bowl of cherries on your stomach and commence to indulge.
If anyone has tips for getting cherry juice out of sundresses and sheets, I’m all ears!
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