Chowing on Cherries Right Now

Normally my Friday e-mails run the gamut from simple nibble to something grilled to a good ole salad during any given month. But in June, I uncharacteristically sent out two cherry-centric recipes in the space of three weeks. But I defended my actions with the simple statement that cherries are my favorite fruit and, frankly, I can't get enough of them right now (and, I've discovered now that Dad's under the same roof, neither can my father).

 

I never was much of a fruit lover before I started eating seasonally. But now, forget it. I eat strawberries by the basket when they're ripe from the fields, and a couple pints of cherries (rounded out by a good number of nectarines and peaches) a week when they're at the farmers market. When “fruit” stops meaning a bag of apples you pick up at the supermarket whether it's October or June, it starts to take on more depth … both in flavor and that amorphous emotional appeal.

First there's the wait. The months and months of eating (and, yes, enjoying) the apples and pears, and then the oranges and grapefruit. Then there's the anticipation. I still remember when, at three years old, Noemi clenched her fists and gave a little shiver of joy as she exclaimed “mommy, it's almost strawberry season!” And that pretty much says it all; if you truly eat according to what's in season, you get that excited about tasting your first strawberry come May. Then, there's the headlong-rush-into-sucking-every-ounce-of-pleasure-you-can-from-these-sweet-fruits-of-the-season-before-they-go-away-again-in-just-a-few-weeks stage.

Which is where I am now. Hence, the reason for gorging on as many cherries as I can muster.

So go get yourself some cherries and ENJOY!

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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

How to Plan, Prep, and Cook Easy (Nourishing) Weeknight Meals

3 steps to making simple, nourishing meals possible night after night so you spend less, enjoy more, and have time and energy to live a richer, more delicious life!

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