5 Reasons to Love Our Flathead Cherries
1. They're yummy. Flathead cherries are renowned for their flavor and sweetness--a product of the lake's high altitude, microclimate, and slow season, a full month later than most Washington cherries. They are also an heirloom strain selected for flavor rather than appearance and durability, traits favored in commercial strains.
2. They're local. That means they're fresher, came with less diesel fuel, and the money we spend on them stays close by. How sweet is that?
3. They're an heirloom. These are Lambert cherries, the traditional dark purple cherry of Montana--no longer even available from fruit nurseries, as the variety has been shut out in favor of easier growing, more durable strains of cherries. Many growers, under pressure from big business, are pulling up their Lamberts to plant newer varieties--but these are the cherries Flathead is famous for, and our partners Mike and Kari stick to them. We think you can taste why.
4. They are small business. Most fruit is big business--but not Flathead orchards. These are predominantly ma-n-pa orchards, folks who do it for the love and the lifestyle as much as the money. Our partners Mike and Kari Nelson are a good example, folks with regular jobs who take time off each summer to tend their orchards during harvest season. There are no overseas bank accounts and slick marketing gimmicks--just folks like you and me, doing what they love. And something about that is delicious.
5. They're green. Well, not actually green--Flathead cherries are famously purple. But we burn less diesel bringing them back than with Washington cherries, and our growers produce them without irrigation, meaning less stress on the limited Flathead aquifer. So even though these cherries are a lovely purple, they're also pleasantly green.
2. They're local. That means they're fresher, came with less diesel fuel, and the money we spend on them stays close by. How sweet is that?
3. They're an heirloom. These are Lambert cherries, the traditional dark purple cherry of Montana--no longer even available from fruit nurseries, as the variety has been shut out in favor of easier growing, more durable strains of cherries. Many growers, under pressure from big business, are pulling up their Lamberts to plant newer varieties--but these are the cherries Flathead is famous for, and our partners Mike and Kari stick to them. We think you can taste why.
4. They are small business. Most fruit is big business--but not Flathead orchards. These are predominantly ma-n-pa orchards, folks who do it for the love and the lifestyle as much as the money. Our partners Mike and Kari Nelson are a good example, folks with regular jobs who take time off each summer to tend their orchards during harvest season. There are no overseas bank accounts and slick marketing gimmicks--just folks like you and me, doing what they love. And something about that is delicious.
5. They're green. Well, not actually green--Flathead cherries are famously purple. But we burn less diesel bringing them back than with Washington cherries, and our growers produce them without irrigation, meaning less stress on the limited Flathead aquifer. So even though these cherries are a lovely purple, they're also pleasantly green.
Rainiers: The King of Cherries
The first fruit off our truck this year is in some ways the most exciting: gold and red Rainier Cherries, renowned for their sweetness and creamy yellow flesh. These cherries are also infamous among growers for their sensitivity--they won't grow above 90 degrees, bruise easily in high winds, and will split their skins if subject to more than a day of rain. Given all this, you might call them the Princess rather than King of Cherries!
But their popularity is well-deserved--we always offer free samples to our customers, and have no doubt after you try one of these golden fruits you'll want more! Consider this: sweetness in fruit is measured by the Brix system--the higher the numbers, the sweeter the fruit. A ripe peach usually clocks in around thirteen brix--whereas Washington state regulations require Rainiers to be at least seventeen before harvesting, and many growers wait til twenty! Combine this with the pleasant, creamy mouthfeel and thinner skins of Rainiers and you'll understand why they are the favorite of many cherry lovers.
Even so, Rainiers haven't been around long. A cross between Bing and Van cherries developed by Harold Fogle in 1952, Rainiers spent much of the 20th century in obscurity--it's only in the last decade or two that production has ramped up in those areas able to grow them (California, Washington and Montana), from a few hundred tons to several thousand, a significant percentage of the 70,000 or so tons of cherries grown in the US annually.
Demand has grown apace: domestic buyers now have to compete with specialty markets in East Asia, where a single Rainier can go for a dollar apiece. Given their profitability vis a vis other cherry varieties, growers and distributors dance a delicate dance around harvest time, angling for the best price but keeping in mind the short harvest season: Rainiers are only in season for a few weeks, and too much rain in that time can ruin a crop--1/3 of which already statistically goes (literally) to the birds.
What to look for in a Rainier: naturally golden in color, these cherries develop a red blush when exposed to sunlight--a key factor in increasing their sweetness (Rainier branches actually need to be pruned yearly, to ensure the remaining branches get enough light!). Look for a smooth golden color with a red blush. Some scuffing or brown spotting is not uncommon--this is a sign of high sugar content, rather than age. As always, the best sign of freshness is a firm cherry--Rainiers have delicate skins, but if harvested properly these should be taut without any splits.
Sound good? As always, the first cherry's on us, so come see for yourself!
But their popularity is well-deserved--we always offer free samples to our customers, and have no doubt after you try one of these golden fruits you'll want more! Consider this: sweetness in fruit is measured by the Brix system--the higher the numbers, the sweeter the fruit. A ripe peach usually clocks in around thirteen brix--whereas Washington state regulations require Rainiers to be at least seventeen before harvesting, and many growers wait til twenty! Combine this with the pleasant, creamy mouthfeel and thinner skins of Rainiers and you'll understand why they are the favorite of many cherry lovers.
Even so, Rainiers haven't been around long. A cross between Bing and Van cherries developed by Harold Fogle in 1952, Rainiers spent much of the 20th century in obscurity--it's only in the last decade or two that production has ramped up in those areas able to grow them (California, Washington and Montana), from a few hundred tons to several thousand, a significant percentage of the 70,000 or so tons of cherries grown in the US annually.
Demand has grown apace: domestic buyers now have to compete with specialty markets in East Asia, where a single Rainier can go for a dollar apiece. Given their profitability vis a vis other cherry varieties, growers and distributors dance a delicate dance around harvest time, angling for the best price but keeping in mind the short harvest season: Rainiers are only in season for a few weeks, and too much rain in that time can ruin a crop--1/3 of which already statistically goes (literally) to the birds.
What to look for in a Rainier: naturally golden in color, these cherries develop a red blush when exposed to sunlight--a key factor in increasing their sweetness (Rainier branches actually need to be pruned yearly, to ensure the remaining branches get enough light!). Look for a smooth golden color with a red blush. Some scuffing or brown spotting is not uncommon--this is a sign of high sugar content, rather than age. As always, the best sign of freshness is a firm cherry--Rainiers have delicate skins, but if harvested properly these should be taut without any splits.
Sound good? As always, the first cherry's on us, so come see for yourself!
Coming Soon
Sweet Dream Peaches!
