Everyone knows we grow apples here and then there’s the espresso stands – with one on every corner, you’d think they were mating. But did you know we’re one of the nation’s largest producers of cherries?
Actually we are the number one producer of cherries with California running second.
This past weekend I was privileged to go on a tour of a packing plant, an orchard and to savor some very delicious foods made with cherries. My favorite, of course – biting into a dark, red sweet cherry and savoring that first squirt of juice on my tongue. The cherry pies tasted mighty good, too.
Kate McDermott gave us a most informative and clever pie making lesson to launch our tour.
“Chill all your ingredients prior to creating the dough and putting the pie together, and you chill out, too,” says McDermott.
She also places a personal intention into every crust she makes and then lets the dough know she’s in charge. That may be why my pie dough never turned out before.
“Making a pie is like a meditation for me,” says McDermott, whose pie making tools all have a story behind them.
After a delectable and delightful dessert of cherry pie and ripe cherries, our group dined at Blueacre Seafood in Seattle.
I have never seen a Dungeness Crab as large as the one they served. Someone else ordered it and made our entire table jealous.