Cherry Jubilee

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This brings to mind the question of why everyone east of the Mississippi is buying Northwest cherries at the supermarket instead of locally grown fruit. According to James Flore, professor of horticulture at Michigan State University, rain is the industry's biggest problem. "Ripe berries will split open if they get wet at the wrong time, making the crop unpredictable." Supermarket chains can't gamble on the weather when they've placed orders and arranged for advertisements months in advance, says a Chicago produce manager. Sure, Northwest growers have the same problem but their huge industry can afford overhead orchard fans or helicopters to blow the water off the cherry orchards. Once again, big business reigns. But who needs jet-lagged fruit? Take a drive and find a local produce stand.

Choosing Cherries

The most popular Northwest sweet cherry is the venerable Bing. These large cherries will be a dark burgundy color when fully ripened. The smaller, heart-shaped Lambert cherry is similar in taste to the Bing. A strange-looking yellowish cherry is an extra-sweet hybrid called the Rainier. In the Midwest, the Schmidt is a variety similar to the Bing. Other sweet cherry varieties of that region are the Emperor Francis and the Rainier. Tart cherries can sometimes be found at local farm stands for use in pies and preserves. When picking out fresh cherries, make sure they're firm (but not hard) and without soft spots or bruises. The stems should be green and not darkened with age. Wash the cherries and pat dry and then store them in a plastic container for up to two weeks. Cherries deteriorate rapidly if they're not kept refrigerated.

Cherry Coffee Cake

This easy coffee cake can be made even faster in a food processor, and it's great for more than just breakfast.

Topping:

1 tablespoon hard or partially frozen butter, chopped into cubes
1 teaspoon flour
1 tablespoon brown sugar
1/2 teaspoon cinnamon
2 tablespoons thin oats

Cake:

1/4 cup canola oil (or any mild oil)
1/4 cup honey
1 tablespoon sugar
1/2 teaspoon cinnamon
1 large egg
1/2 teaspoon vanilla
1/2 cup low fat buttermilk
1 1/2 cups sifted whole wheat pastry flour or unbleached white flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup fresh or frozen cherries, halved (sweet or tart cherries)

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