Crazy good local organic cherries

This article was originally published in July 2013

Among the world’s oldest cultivated fruits, cherries sweeten summer with their juicy, intoxicating flavor and bright, robust appearance.

While always delectable eaten out of hand, these rosy gems can be incorporated into sweet and savory dishes too. You’ll find three different, locally grown varieties at PCC — feast on them now because they’ll be gone before you know it!



Grown by Mark LaPierre of LaPierre Farms in Zillah, Wash.

The most famous sweet cherry variety, Bings range in color from a deep garnet to almost black. Smooth, glossy skin gives way to firm, deep mahogany red flesh that has a vibrant, juicy flavor and holds up well to cooking. Try our Grilled Cherry-Pasilla Salsa.


Grown by George and Apple Otte of River Valley Organics in Tonasket, Wash.

Derived from the French word for “rabbit,” Lapins are some of the largest, juiciest cherries around. Their dark red skin is split resistant, their flesh lighter red in color. Great for snacking, Lapins are long lasting when stored in a plastic bag in the refrigerator. Use them in Bread Salad with Cherries, Goat Cheese and Arugula.


Grown by Mark LaPierre of LaPierre Farms in Zillah, Wash.

Developed in 1952 at Washington State University, Rainiers are prized for their exceptional sweetness and near floral flavor. Their yellow and blushed red skin is thin and therefore fragile, lending them to bruise easily. It’s best to eat them immediately, so you can savor the aromatic, creamy yellow flesh. Top your favorite ice cream with these golden beauties for an extra special treat.

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