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YES.
After years of searching, I finally found a local grower of Montmorency cherries. Those are the sour kind that you bake in pies. I loves me some sweet Bings, but they're... I don't know... lacking somehow, when it comes to pastry.
Anyway, the season's over, so Bacchini's is closed for now, but I'll be planning an outing next year. If anyone wants to tag along, you're perfectly welcome, and I'll announce it here as soon as they notify me that they're open. (I'm looking at you, Jack and Steve. I mean seriously; a bucketful of sour cherries? Doesn't the very thought make you tingle?)
In other summer stone fruit news: we ate all the peaches off our tree already. They're all gone. Granted, there were only ten of them, since it was our young little tree's first bearing season, but— Oh!— what peaches they were. You know the difference between store-bought and home-grown tomatoes? Yeah. Like that. Only fuzzier.
After years of searching, I finally found a local grower of Montmorency cherries. Those are the sour kind that you bake in pies. I loves me some sweet Bings, but they're... I don't know... lacking somehow, when it comes to pastry.
Anyway, the season's over, so Bacchini's is closed for now, but I'll be planning an outing next year. If anyone wants to tag along, you're perfectly welcome, and I'll announce it here as soon as they notify me that they're open. (I'm looking at you, Jack and Steve. I mean seriously; a bucketful of sour cherries? Doesn't the very thought make you tingle?)
In other summer stone fruit news: we ate all the peaches off our tree already. They're all gone. Granted, there were only ten of them, since it was our young little tree's first bearing season, but— Oh!— what peaches they were. You know the difference between store-bought and home-grown tomatoes? Yeah. Like that. Only fuzzier.
