Love cherries? Then run out right now and buy as many fresh, organic cherries as you can get your hands on. Why? Because the season is nearly over, and if you're like me, you're going to weep once they're gone. In all their juicy, firm-plump texture and incredible sweetness, I can't get enough. I bring them to work every day for a snack at my desk; I eat them for dessert with dark chocolate (and maybe a little port, but I'm not telling); and if I'm feeling industrious, I pit them and make them into a fancy-sounding-but-ridiculously-simple clafoutis or toss them into a salad with raspberry dressing, toasted pecans, and goat cheese. (Plus we've got lots of cherry recipes at Delicious Living, of course.) Last week we got a huge sample of the dark sweet and yellow-red Rainier cherries from Bountiful Fruit, a mail-order grower that's part of Stemilt, a sustainable farming operation based in Washington state ... just in time to get a full fix before they're gone until next year. These growers know their stuff, so check out more recipes for cherries on their website; or order some online to be sent directly to your door.
And if you're lucky enough to have a Montmorency sour cherry tree (or know someone in your neighborhood who has one and wouldn't mind poaching), pick a big bunch, rinse gently, pit them with the unfolded end of a small paper clip, place on a waxed-paper-lined, rimmed baking sheet, and freeze; you'll have them for making a fabulous cherry-and-pear pie at, say, Thanksgiving.