Produce Spotlight: A Season to Cherry-sh!

We know summer is still around the corner, but it sure starts to feel like it when we see cherries arrive at the Chico Certified Farmers’ Market! Technically, these little gems are classified as a stone fruit, in two varieties: sweet and sour. Both have some serious nutritional value, and are delicious in their own way. Sweet cherries are larger and sweeter, with firm heart shaped flesh, and are great eaten raw. Tart cherries are not so tasty raw and are best used for pies, preserves, and relishes instead. Tart cherries aren’t easy to find, so look for the sweet variety at the market! The cherry season isn’t long (if you’re lucky, late April to July), but don’t worry! Freeze some for winter – they retain 100% of their nutritional value!

Eaten by the handful, cooked into pastries, and even paired with savory protein dishes, the cherry is as adaptable (and as tasty) as they come. Come pick up this iconic American fruit this Saturday at the Chico Certified Farmers’ Market!

Make the Most of Your Cherries!

Choosing

Sweet cherries hit the market as early as late April (but usually May in Chico) and wind down by August. Look for firm, blemish-free drupes that feel heavy for their size.

Storing

The fruits fade quickly at home, usually within about four days, so keep them cold and dry to help them last longer: Refrigerate them in an open container, and rinse just before eating. They freeze well, so if can’t eat them all in time, throw them in the freezer!

Pitting

Pluck the stem and place the fruit on the opening of a thin-necked container (an empty wine bottle works well). Then push a straw or chopstick through. The pit pops right out!