![]() Weather depending, blueberries should be around for much of June. In Virginia, sour cherry season lasts just a week or two, while sweet cherries stretch out a bit more. Blueberries, cherries, and strawberries are all in-season and delicious. Subscribe today! What’s in Season in June At the Market The June produce guide features blueberries, sweet and sour cherries, peaches, strawberries, beets, bok choy, and green beans.Īre you signed up for the Right Now newsletter? It hits inboxes twice a week with exclusive recipes and seasonal ingredient inspiration. His favorite? “Brooks is the best tasting cherry of all,” he says.Recipe inspiration and tips for what’s in season in June at farmers markets and in CSA shares. ![]() Yuk Hamada should know at Hamada Farms, he grows 20 types of cherries. If you’re confounded by the varieties of cherries on offer at the market - Bing, Brooks, Tulare, Rainier and others - there’s only one way to be sure which kinds you’ll like: taste them. For those who can’t get to them right away, chef Eric Gower recommends putting cherries in a plastic bag together with a damp paper towel, then stowing in the refrigerator’s crisper. Cherries will not ripen once picked, so eat them as soon as possible after buying them to get the best flavor. When shopping for cherries, seek out firm, plump fruit with unblemished skin and the stem intact. ![]() Using the tip of a pastry bag and a sturdy straw or a slender spoon handle, you can push the cherry pit through the stem-end, from the bottom. While some cooks swear by a cherry-pitter to ease prep work for recipes, other implements will do. They also perfectly complement meats such as pork or chicken. While the most obvious of these is in a dessert such as pie or clafoutis (fruit baked in a batter), cherries make terrific adornments for salads. If you can resist popping them into your mouth one by one until they?re gone, cherries present a number of possibilities in the kitchen. California ranks second in US sweet cherry production, behind Washington, and farmers market visitors are treated to our state’s abundance from early May through June.Ĭherries can be a challenge to farm they are vulnerable to too much rainfall (not uncommon during the spring months when they are ripening on the trees) and are easily bruised. But within the sweet category lies a dizzying array of colors and tastes, from rich crimson to blushing sunshine, lushly sweet to pleasantly tart. Turkey remains a top exporter of cherries, along with the United States.īetween the two types of cherries “sweet and sour” you will mostly find the former at the Ferry Plaza Farmers Market. Turkey was the original exporter of cherries to Europe, and French settlers brought them to America in the 1600s. The cherry’s name has been linked to Cerasus, a Turkish city now known as Giresun, and earlier to the Greek root kerasos. That’s no hardship, of course, given how irresistible they are. With their relatively brief season and short shelf-life, they demand prompt and concentrated consumption. That said, cherries don’t wait for much gazing. A bowl of jolly, shiny cherries is such a visual delight that they feed the spirit before they ever hit your mouth.
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