I pulled up at Ocean Beach for my daily run and, what ho? There's a cherry stand at the beach! Driving Oregon plates, the California seller welcomed me into her "office" and offered me samples of her shiny, dark red wares from Washington. I begged her to be there in an hour at which time I would definitely be a happy customer.
While the California cherry season burns hot and will end fairly soon for us, the cooler climes of the Pacific Northwest mean a longer, sweeter cherrilicious season. Spending my youthful summers in Traverse City, I was spoiled by turnovers, pies, and ice creams as only tart Michigan cherries can produce. However, I can't easily get those cherries any more and I have come to love the cherry bounty found on the West Coast.
Normally, the only prep I bestow on this provocative fruit is a simple bath and quick rubdown before consuming the naked fruit. This year, I was moved to help along the summer produce by punching up their flavors.
Cherry Poppin' Salad
Serves 1