what you should know
In 1850, Seth Lewelling lit out for Oregon to grow fruit. His first success fruit was the Black Republican cherry, which he named in honor of the abolitionists trying to end slavery. (Back in Iowa, the Lewellings had been involved in the Underground Railroad.)
Lewelling named his next cherry after Ah Bing, the foreman who oversaw his orchards. The large, dark red Bing cherry was sweet, plump and crisp.
the pick When it was released in the mid-1870s, it became a sensation: one pound (roughly 35 cherries) sold for a dollar in East Coast markets. The Bing quickly became and still is the most widely grown of the sweet cherries.
tis the Cherries should start arriving right about now from central California (and, with them, "unquestionable proof" that summer is coming). In a couple of weeks, you'll start seeing Bings from Oregon and Washington state, where almost half the sweet cherries in the U.S. are grown.
low risk, high reward The Bing--like all sweet cherries--are low risk/high reward fruits. Look for cherries that are firm and shiny. Avoid soft or bruised fruit. Store cherries in the fridge, where they'll keep for a few days. (You can also freeze cherries.)
pit stop To pit a cherry, treat it like an olive. (Or get out a nail or paper clip.)
what you need
If you go in for those super-specific kitchen tools like the cherry pitter, we recommend the one made by OXO. (It'll also work for most olives.)
As with pitting olives, we get along just fine with a dough scraper.
Chez Panisse Fruit is filled with simple and refined stone fruit desserts.
what you do
Convert someone to spinach with this Bing cherry and Brie salad.
Cook & Eat explores the compatibility between sweet and savory in fruit and honey focaccia and a fennel and cherry salad.
As you enter grilling season in earnest, keep this rustic cherry pie (also from Cook & Eat) in mind.
One of the classic uses for Bings is in a cherry clafoutis, which is part of this week's installment of the Barbara Kafka Dessert Anthology.
(Top image courtesy of the California Cherry Advisory Board.)
To emulsify means to bind two things together that don't naturally bind, like oil and vinegar.
In order to make the combination work, you need an emulsifier, a bridge substance. Common emulsifiers include eggs (to bind oil and lemon juice for mayonnaise) and mustard (for vinaigrette).
To emulsify, you'll need a whisk, blender or food processor. When a recipe doesn't call for an emulsifier to bind, say, a vinaigrette, whisk the oil and vinegar into a temporary emulsion just before serving.
Reference: What makes a mustard "Dijon"?
Reference: Homemade mayo: worth it?
Recipe: Shallot-mustard vinaigrette
Recipe: Kalamata Olive Vinaigrette (Kalyn's Kitchen)
Vinegar is basically fermented wine. You know how that forgotten bottle of red takes on a thin, shrill quality when you neglect to drink it in a timely fashion? It's on its way to becoming vinegar. (The French word for vinegar, vinaigre, literally means "sour wine.")
Made since the Gallo-Roman era, vinegar gots its official stamp of approval when vinegarmaking was declared an official occupation in 1580 by Henri IV. It's a pretty simple process: vinegar is made using a bacterial process in which naturally fermented wine is converted into a weak acetic acid that lends vinegar its sour taste.
Vinegar quality depends on the quality of the ingredients from which it is made. There are many types of vinegar, which can be made from wine, spirits, Champagne, rice or honey. It can be infused with tarragon, raspberry and even rose petals.
Reference: The Vinegar Institute's FAQ
Recipe: Quick Pickled Cucumbers and Sweet Onions
Recipe: Balsamic Vinegar Sauce
