Cherries. I didn’t eat my first cherry until sometime in my early or mid-twenties. Man, I was missing out. Since then I have been in love with cherries of all kinds. Every year I attempt to make a pilgrimage to some cherry farm to get my fix of sweet cherries. Because I live in Los Angeles. So the only way I can find a fresh sour cherry is to win the cherry lottery. I found them once. Two years ago. At Whole Foods. I spent a small fortune buying as many as I could and freezing what I could not use fresh. They ran out soon enough and I’ve missed them. I have a few leads for next year though, so we’ll see.
Sweet cherries it is then.
I thought I was going to do all kinds of things with my cherry haul. My dreams were grand. Truth be told, I ate most of them as they were. I did manage to throw together a vegan version of this salad. I replaced the chicken with savory baked tofu. Green garlic nor garlic scapes are in season, so I used some fresh garlic, I can’t remember how much. So, SO good.
Although sweet cherries definitely don’t shine as well as sour cherries when baked, I still decided to make a batch of muffins. Cherry pairs well with so many flavors, but I decided on Cherry-Vanilla Muffins. Can’t say I remember exactly how I made them or I’d give the recipe!
And lastly I made a batch of the Cherry-Cola ice cream from Vegan a la Mode. It never really got that solid, but it tasted pretty good, although super sweet. I’m not a soda drinker, but way back when I used to drink the poison, I loved cherry cola. I went with this natural brand I found at the store.