Cherry season is barreling toward its conclusion. I always worry that cherries might not even last until the Fourth of July, a time when cherry bombs are required.
Naturally, the thing to do is stuff yourself silly with the juicy, drippy bomblets. Now.
Already there have been many furtive grab'n'gulps straight from the fridge. I'm planning on grazing on a little Fatted Calf bresaola accompaned by cherries and apriums, maybe this evening.
But I got to wondering. What if I saved some cherries for later? No, not until they turn moldy. I mean, try to preserve some.
Here's what got me on the topic. I've recently finished Barbara Kingsolver's Animal, Vegetable, Miracle, and there was a simple, but intensely telling, little line about dealing with her garden's sudden summer bounty, which needed to be saved for winter: "The dehydrator was running 24/7."
Of course! First of all, if you're going to all the trouble to grow your own food, you're a fool if you let it go to waste. I understand that. Second, though, I hadn't thought about dehydrating food until a little later in the season. You know, when the bounty's out of control.
Cherries. They're in season now. Hate to see them go.
So I saved some.