It is definitely cherry season! Have you noticed huge displays of cherries popping up all over the place?
I am a sucker for big, beautiful displays of fruit. But even better, I recently realized that there are quite a few cherry trees in Salt Lake. Last week, multiple co-workers brought cherries into the office to share. And I couldn’t believe my luck on a neighborhood walk the other night when we happened upon a neighbor’s tree full of the ripest, juiciest cherries I’ve ever laid eyes on!
When do I get to move into a house with a cherry tree?! Based on the price of these little guys, I think I could pay June and July’s rent by selling one tree’s harvest alone.
Despite what you may be thinking, this recipe was not made with stolen cherries. I mean, I had to sample one from our neighbor’s tree, but I stopped there. As to whether or not I’m above taking a little walk back to accidentally shake down a branch… well, that’s still up for debate.
Sooo what do you do when a friend shares her cherry harvest with you? Well, you make margs, of course!
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