The alarm goes off early, well in advance of when I need to roll out of bed. I do this so I won't leap up and make my heart go crazy. That is never a good way to start an 18-hour day.

Though it will be a couple of hours before the sun rises above the Cascade Mountain foothills, the sky has lightened to a dark, deep blue.

One of the best things about cherry season, besides the cherries themselves, is the early morning air. It smells so pure, so summer, so ripe.

For me, being on the road is a wonderful feeling of freedom. It's just me, myself, the truck, the road, and for a while the empty highways.

I have driven this route for years. I know exactly when the sun will peek over the edge of the foothills; I know when to pull the visor down to block the big, glowing orb before it clears the horizon; I know when the traffic will pick up just before I exit the main highway and head for the second pass I will summit.

Out here, there are large swaths of no cell service or radio signal, and it's too early to listen to an intelligent podcast, not that I ever listen to those. No, it is either music from my youth or nothing.

I often prefer nothing.

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I arrive at the super-cooled warehouse, a wind tunnel really, that moves cold air over the boxes of cherries. The cherries have been sorted twice already. When they arrive at the sorting line they are placed in a "river" that washes and cools at the same time. Then the cherries are sorted by size and then sorted again for the very best for export.

I always try to arrive early to say hello and prepare the van with foil blankets for the return trip.

We load the van with individual 8-pound boxes of cherries, level them out, strap them down, and then cover them with another layer of thermal bubble foil blankets to keep them cold and ensure nothing moves during the return trip.

Before I even pull out to head home, I open a box to inspect and admire the glorious cherries all together. I have never been disappointed. I keep a box of cherries up front, riding shotgun, so that I can taste test them all the way back to Seattle. Quality control is important.

June, this time of year, this fruit represents change to me. It symbolizes a change of seasons, a change of life, and a change for the better for everyone who eats cherries!

And for those with inflammation-related conditions such as arthritis, gout, and even muscle and joint pain following exercise, cherries can be this wonderful natural relief!

A good fruit is like a good egg, it will put a smile on your face. At least for that one blissful moment, one mouthful, one bite, the sweet cherry flavor will act like a time transporter, exploding with personality, happiness, flavor, and love.

The fruit ripens on its own schedule; the Early Robins will be the first this year and are expected to be picked soon. Order now if you want Early Robins!

Preorder the earliest to arrive, the Picked-at-Their-Peak Early Robin Cherries to ensure your place in line!

The first cherry tree in the Northwest was planted in 1847 in Oregon.

Henderson Lewelling is the man who brought the trees to Oregon. His younger brother Seth, also a cherry farmer, worked with an orchard foreman from Manchuria named Ah Bing.

As the story goes, they each had their rows of trees where they grew their own sweet red cherries.

These two friends created many cherries together, including the Black Republican and Lincoln varieties, as well as the most famous sweet cherry that Bing grew on his "rows." To honor his friend, Seth Lewelling named the cherry Bing.

Bing Cherries are red cherries, though not all red cherries are Bings. In the grocery store and farmers markets, all red cherries are often incorrectly called Bings. A real Bing is juicy and tastes like you would expect a cherry to taste, which is why we love them so much.

These children of Prunus avium (wild cherries) are only available when picked at their peak for a moment every year.

That moment is now!

Preorder now - Picked-at-their-Peak Bing Cherries!

If I could only have one cherry (thankfully this is not the case), it would be the Lapin cherry. It is often the largest cherry we get, thus the one with the most juice. Because of its large size, it is less "cherry" than the bing, less intense yet at the same time the bite is gloriously full of red cherry flavor!

It is the favorite of cherry farmers we know.

Huge, sweet, delicious cherries!
"There are huge cherries, as wide as a round measuring tablespoon, and look just like the ones traditionally pictured on slot machines. They arrived in perfect condition and were at their peak for the first week, and they sweetened over the second week. I'm already looking forward to next year's crop!"
-- Lori

Preorder now your Picked-at-their-Peak Sweet Lapin Washington Cherries!

For many years the Sweetheart trees were producing smaller and the least sweet cherry of all the cherries we carry. In the last 3 years the Sweetheart has grown in size (the orchard has matured), often comparable to the Lapin and though it is not as sweet to the mouth as the Bing, it is a cherry full of flavor! It does not disappoint!

Perfect, dark, ripe, sweet cherries!

"These cherries were very large and dark, with ripe, sweet flesh, and just a bit of crispness and bite -- definitely not the soggy sacks we find in the supermarket! We enjoyed three varieties from ChefShop in 2020, and these were my husband's favorite. They were fabulous!"
-- Naomi

Shop now for Picked-at-their-Peak Sweetheart Cherries!

ChefShop cherries define my summer!!

"I have ordered and enjoyed cherries from ChefShop for ten years. Early Robins, Rainiers, Bing, Sweethearts and Lapins each have their moment in the all too brief season and each are sublime. The cherries are firm and perfect every time. ChefShop defines my summer. Life really is just a bowl of cherries. And BTW the customer service is super."
-- Phyllis

Happy Customer!
"These cherries are incredible!"
-- Kristeen

Best cherries ever!!
-- Jocelyn

Who Knew 10 Pounds Wasn't Enough?!
"So last year, we bought 5 pounds of Lapin cherries and were amazed at the juiciness of the inch-long fruit. The skin popped as I bit into it and my mouth filled with sweet cherry juice. I vowed to buy more next time. So this year, I ordered 10 pounds of Lapin cherries, which were delivered in perfect condition. I thought we'd have to freeze some, so as not to lose any to age. Yeah. Right. We're down to the last few cherries and I didn't freeze any. I'm actually thinking I might need to increase my order size next year. The only thing that's tough is that when I get the cherries and taste how wonderful, sweet and juicy they are, its too late to order more. It's like tasting something at the market and grabbing a pack. Then tasting it again and grabbing another pack because they're so good. I only wish I could grab another 10 pounds of the cherries THIS year!"
-- Sue

See all the Picked-at-Their-Peak Cherry Options here!

Back-in-Stock! Just add water! Or add it to almost any dish! This is great to have in your pantry.

This curry powder is a spice blend commonly used in Asian cuisines, particularly in dishes that feature curries. Unlike traditional Indian curry powder, which is characterized by a rich, aromatic blend of spices like cumin, coriander, turmeric, and fenugreek, oriental curry powder has its own unique flavor profile.

While the specific ingredients and ratios can vary, “oriental” curry powder typically includes a combination of spices that might include turmeric, coriander, cumin, ginger, cinnamon, cardamom, cloves, fennel seeds, nutmeg, and chili powder. The proportions and additional spices used can vary depending on the specific regional or personal preferences.

The flavor of this Asian curry powder tends to be milder and less complex compared to Indian curry powders. It often has a balance of savory, aromatic, and slightly sweet notes, with less emphasis on the heat. Asian curry powder is known for its versatility and ability to add depth of flavor to various dishes.

In Asian cuisine, curry powder is commonly used in a variety of dishes such as curries (both meat and vegetable-based), stir-fries, soups, stews, marinades, and even as a seasoning for snacks. It can be used as a dry rub for meats or combined with coconut milk, broth, or other liquids to create flavorful sauces and gravies.

Shop now for S&B Oriental Curry Powder!

Marilungo Campofilone Pappardelle Egg Pasta is a type of Italian pasta known for its delicate and thin texture. It is named after the town of Campofilone in the Marche region of Italy, where it originated. This pasta is made using a traditional recipe that dates back several centuries.

The main characteristic of Marilungo Campofilone Pappardelle Egg Pasta is the high proportion of eggs used in its preparation. The dough is typically made by combining durum wheat flour with a large number of egg yolks, resulting in a rich and golden pasta. The high egg content gives the pasta a unique flavor and a delicate, almost transparent appearance.

The pasta is rolled out extremely thin, and the dough is then cut into wide, ribbon-like strips, similar to the shape of fettuccine or tagliatelle. The width of the pappardelle can vary, but it is generally wider than other egg-based pasta varieties. The thinness of the pasta allows it to cook quickly, typically requiring just a few minutes in boiling water.

Marilungo Campofilone Pappardelle Egg Pasta is often served with rich and hearty sauces, such as meat ragu, mushroom sauce, or creamy seafood sauces. The delicate texture of the pasta allows it to absorb the flavors of the sauce while retaining its own unique taste.

This type of pasta has gained popularity outside of Italy due to its high-quality ingredients and traditional preparation methods. It is often considered a gourmet pasta and is prized for its artisanal production.

Shop now for Marilungo Campofilone Pappardelle Egg Pasta!

Jaggery (which you may know as Guda or Indian Gur sugar) is a whole, unrefined sugar that is as pure as any sugar from sugar cane can be. Compared to most sugars, especially refined white sugar, Jaggery has great properties.

Jaggery is made by boiling down raw sugar cane juice until it solidifies and is formed into a block. From there it takes on different forms for consumption.

Jaggery has a rich aroma of molasses and sugarcane. Jaggery powder is like a wonderful perfume of sweetness.

At ChefShop, we have a crushed form that has little round globe-like pieces as well as finer granules. Eat the little globes with your fingertips to get a shot of adrenaline and a hit of flavor, even regularity.

If you like sweet like I do, you should consider adding some Jaggery to your life! Use as you would white sugar and eat it with abandon, just like you would like life to be. All out!

Sweet and happy, this is a sugar I have to have in my personal essential pantry! It is great for adding to hot liquids and making your own Chai.

Shop now for Jaipur Avenue Unrefined Jaggery Powder!

Liquid shio koji is a traditional Japanese ingredient that has gained popularity in recent years for its unique flavor and culinary applications. It is made from a mixture of fermented rice koji, salt, and water.

Koji is a type of fungus (Aspergillus oryzae) that is used in many Japanese culinary preparations, including sake, soy sauce, and miso. In the case of shio koji, rice is inoculated with the koji fungus and allowed to ferment for a period of time. During fermentation, enzymes produced by the koji break down the rice starches into simple sugars and convert proteins into amino acids, resulting in a complex flavor profile.

Shio koji translates to "salt koji" in Japanese, indicating that salt is an essential component of the product. The salt not only enhances the flavor but also helps to preserve the liquid shio koji. The fermentation process can take anywhere from a few days to a few weeks, depending on the desired flavor and consistency.

Liquid shio koji has a salty and slightly sweet taste with savory undertones. It has been described as having a rich umami flavor that enhances the taste of various dishes. The enzymes in shio koji also have a tenderizing effect on proteins, making it a useful marinade or seasoning for meats and seafood.

One of the key benefits of liquid shio koji is its ability to enhance the flavor of ingredients through enzymatic reactions. It can be used as a marinade for meat, poultry, or fish, where it helps to tenderize the proteins and add depth of flavor. It can also be used as a seasoning or sauce in various recipes, including soups, stir-fries, dressings, and marinades.

Shop now for Hanamaruki Liquid Shio Koji!

Liquicroc Caramel Toffy is a sugar coated chocolate (cool!) with a liquid toffee inside! And even though you know the center is "loose" when you bite in, the reward is better than you can possibly imagine!

There is lots of crunch, (sugar shell?) with the toffee center swirling in around the chocolate to make an entertaining bite that is, well, sophisticated! You will spend some time enjoying it all! One satisfies, two is better!

Each box has an assortment of colors and no box is the same.

Shop now for Pecou Liquicroc Caramel Arlequin Assorted Dragees!

The trick with this recipe is to use an excellent-quality artisanal ricotta, and drain it very well until it is quite dry. You might also try this with other berries -- add some raspberries or blackberries for a different twist.

See the easy Ricotta with Fresh Berries & Saba Recipe here!

A very red salsa (thanks to tomatoes) that you might anticipate will be super-hot, but it isn't.

You'll look inside the jar and think you see corn kernels and when you take the bait you realize it is indeed corn, and somehow it's the perfect combination of tomato, chili, corn and spices.

At the end of your taste, after the majority of the salsa is gone, your tongue and the inside of your mouth will feel tingly and prickly - but it's very pleasant.

After multiple spoonfuls there will be a swell of spicy - quite delicious!

Shop now for Hawkshead Relish Cheeky Chilli Salsa!

Rishiri Wild Kombu is a type of edible seaweed that is native to the waters surrounding Rishiri Island in Japan. It belongs to the species Saccharina longissima, which is a brown algae commonly used in Japanese cuisine.

Rishiri Wild Kombu is highly valued for its unique flavor and nutritional properties. It has a delicate, slightly sweet taste and a tender texture. The seaweed is rich in essential minerals such as iodine, calcium, potassium, and magnesium, as well as vitamins, dietary fiber, and antioxidants.

In Japanese culinary traditions, Rishiri Wild Kombu is widely used as an ingredient in various dishes. It is often used to make dashi, a traditional Japanese broth or stock, which serves as a base for many soups, stews, and sauces. The kombu is typically simmered in water to extract its umami flavors and nutrients.

Rishiri Wild Kombu is a high-quality variety of kombu due to the pristine waters around Rishiri Island, which contribute to its superior taste and nutritional content. The island's environment provides optimal conditions for the growth of this seaweed, resulting in a premium product highly sought after by chefs.

Shop now for Uneno Rishiri Kombu - Dried Kelp!

This is an adaptation of Marcella's "Butter and Parmisan Cheese Sauce" by adding fresh sage. Marcella would make this dish in a well warmed mixing bowl. We suggest making it in a sauce pan.

See the Saffron Malloreddus Pasta with Butter Sage and Parmigiano-Reggiano Recipe here!