When you pop the first Early Robin Cherry of the season into your mouth it's like an explosion of memory! You close your eyes with your arms outstretched as you reach to the sky and feel the sun bathe your face and as you spin you feel like the steadicam is circling you in the reverse direction as the opening scene of your own movie begins! It's that great of an explosion of life!

For some reason this fleshy drupe (a stone fruit), a derivative of Prunus avium, the sweet cherry, has this amazing ability to make you feel alive and farm fresh!

They certainly make you feel like you're in touch with the land. Cherries, I would argue, are like no other fruit on the planet in their ability to bring a smile to one's face!

If you hate cherries I would expect that 1) You have never had a good cherry (let's face it, often by the time cherries make it to the grocer they can be so-so) 2) You grew up picking cherries and just can't stand them (my Dad couldn't stand salmon for the longest time after working in a cannery in Alaska 3) You're not a sweet person.

Cherries are one of nature's true pleasures! With a pop when you crunch, a sweetness like no other, these little orbs are packed with healthy goodness and they are one of the best natural fighters of old age!

Did you know if you eat a dozen cherries a day you have a 35% lower risk of a gout attack? If you eat 72 cherries over 2 days your risk goes to 50%! And how about these benefits, like better sleep (eat before bedtime), less joint pain (reduce inflammation), and maybe even reducing belly fat!

All from the eating pleasure of the little fruit, the cherry!

First up are the Early Robins. Smaller and sweeter than Rainiers, they extend the cherry season by coming in even earlier than the coveted Rainiers. From the Stennes Family Orchards, who share with us the amazing Rainier cherries, come these just-in-time, picked-at-their-peak Early Robin cherries. It is never too early to place your order to hold your place in line for cherries!

The cool night time temperatures of northern Chelan help to create a firmer flesh than their brethren grown to the south. That is just one reason why our cherries are so good and worth waiting for.

All of the varieties of cherries we carry are hand chosen in the orchard, hand sorted on the line, and then we sort them two more times in our cool room, before we ship them to you. No grab and bag here!

Click Here To See All the Cherries of your Dreams!

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These luscious, often large, sweet, beauties, are such a joy! They are almost always the very first cherry we pick of the year. And because they are first, they get the leg up on all the others for the first bite!

And what a glorious bite it is! The snap of the skin (if the year is perfect) and the sweet cherry juice is a memory that one waits for 335 days to happen again.

When the very first cherry is bitten it is the start of (about) 30 days of crazy picking and packing of the sweetest fruit in the world… at least in our world.

Picking soon!

Preorder now Early Robin Cherries Picked-At-Their-Peak!

OMG....those Rainier's are absolutely outrageous!!!

"OMG....those Rainier's are absolutely outrageous!! What a surprise and a treat to have those arrive yesterday. I am trying to hold off eating them all so that I can share some with my daughter and son-in-law tomorrow, but at that point it will be nip-and-tuck as to whether they will still be around."


Pre-order Rainer Picked-At-Their-Peak Cherries here!

Often the largest cherry of the season, the Lapin is filled with juice! With less concentrated cherry flavor they are a mouthful of delight!

The Lapin is wonderful! And very often our very favorite cherry of the season.

Just thinking about them is exciting!

Preorder Lapin - The Giant Of Sweet Cherries From Washington here!

Over many years the Sweetheart has grown into a delicious and sizable cherry. Often the same size as the big Lapin, with a cherry flavor that is sweet, but not too sweet, with a tartness that makes it special.

It is the perfect cherry at the end of the season. As if you spent a lot of time with someone super sweet, but now you want more than just the same.

Each cherry is different and yet the same. And it is the flavor nuances that makes them wonderful.

Preorder now Sweetheart Cherries - Sweet Red Washington Cherries here!

This recipe is based on Cooks Illustrated "almost famous" pie crust recipe. Check out Cooks Illustrated, they do good things.

See the Vodka Pie Crust Recipe here!

Shepherd's Grain Premium Pastry Wheat Flour is a blend of renowned soft white wheats and has a lower amount of gluten than all-purpose flour. This lends to a lighter and less chewy crumb or flake when used in pie doughs and other confections. It is a staple for discerning pastry chefs and is great for all sorts of pastries, such as puffs, croissants, eclairs, cannoli, strudels, and more.

Shop now for Shepherd's Grain Pastry Flour!

Italian Sorrento lemons, also known as Limone di Sorrento or Sorrento lemons, are a renowned variety of lemons that are grown in the region of Sorrento, located on the southwestern coast of Italy.

They are highly prized for their unique characteristics and have been granted Protected Geographical Indication (PGI) status by the European Union, which ensures their authenticity and origin.

They have a vibrant yellow peel, medium to large size, and a slightly wrinkled surface. These lemons are highly aromatic, with an intense, fragrant scent. The flavor is a delightful combination of sweet, tangy, and slightly bitter notes.

They are used in various culinary applications, including desserts, seafood dishes, salads, dressings, and marinades. Sorrento lemons are also famous for their use in the production of Limoncello, a traditional Italian lemon liqueur.

They thrive in the Mediterranean climate of the Sorrento Peninsula, just south of Naples where the fruit benefits from warm summers, mild winters, volcanic soil, abundant sunshine, and sea breezes.

The season for Sorrento lemons is from February to July, with peak harvest in May and June.

These lemons are wonderful! We know them from Panettone and Lemon Olive oil and love both of those products!

Shop now for Candied Sorrento Lemon (PGI) Peel!

This recipe from Jacques Torres Chocolate in New York City was adapted from an article in Food & Wine Magazine about how chefs stay slim and in shape.

Jacques Torres said about cravings: "I'm more addicted to chocolate than I am to sugar . . ." And a small piece of super-quality dark chocolate can stave off his cravings.

See the Chocolate Bark with Almonds, Candied Fruit and Sea Salt Recipe here!

When you take a look, at first they look like someone made a mistake and fried them too long. When you find out that they have their skins on and you taste one, you realize what genius they are!

The salt, the almond and the fried skin make just the right combination to this nutty (well, actually seedy) treat. Like candy, fried Marcona almonds seem to draw your hand to them.

The salty crunch is addictive and good for you. Like the golden raisins, it's a great snack, and better than a bag of candy corn or malted chocolate sport balls. Mix them with salted marcona almonds and you have a delightful appetizer. Just for you!

Shop now for Skin-on Marcona Almonds!

These raisins are so much better than the raisins in the little box you had in your lunch at school!

Just a few are satisfying and good for your brain, and your teeth, too!

Munch on a bag of raisins to curb your candy desires!

When Thompson grapes dry, the high concentration of sugars produces nature's candy, called raisins, which are 70% fructose.

Raisins contain iron, vitamin C, calcium, boron (essential for bone health and osteoporosis prevention by helping absorb minerals like calcium and magnesium), kaempferol flavonoid (may reduce your risk for cancer and cardiovascular disease with its anti-inflammatory and antimicrobial agent), quercetin (antihistamine properties), catechins phytonutrient (may help to oxidize fat and improve your cognitive power!), and oleanic acid, which makes this candy a fighter of tooth decay by attacking the bacteria that causes cavities.

Golden raisins (which, because they are organic, are actually light brown) have more of the above than dark raisins, except for the nutrient that makes you "smarter."

Shop now for Organic Thompson Raisins!

Legendary cacao with ancient heirloom genetics, Hacienda Victoria is a family operated farm that has been growing cacao in Ecuador for generations. This bar is 85 percent cacao.

For this bar Stonegrindz takes us to Hacienda Victoria Farm, a family run farm on the Ecuadorian coast. This region of Ecuador has been growing fine cacao for thousands of years. The bean used is an ancient heirloom varietal known for its fine flavor profile.

This bar is creamy. It melts like a smooth butter, releasing a rich chocolate flavor. The melt and flavor are reminiscent of a dark chocolate truffle. There is an undertone of heavy cream, adding a depth to the rich chocolatey flavor. There are notes of toasted hazelnut, faint whispers of dried currant and vanilla. The depth of the rich chocolate flavor from these beans runs as deep as their history. Perfectly balanced and so, so creamy, it will change how you think about high-percentage chocolate bars.

Shop now for Stonegrindz Single Origin Ancient Ecuador 85-Percent Dark Chocolate Bar!

Break open the package and you will see a light-colored biscuit. Break one in half and you can see the geology of the biscuit.

You will be able to recognize the almond bits, and you will be able to see the layers of biscuit, and you will immediately appreciate why Effie's Almond Cardamom Cookies are so crunchy all the way through.

All the ingredients come together to create this recognizable, but unidentifiable total taste sensation. It's delicious.

These sweet almond biscuits go well with jam or marmalade, a sharp cheddar pairs well, or try them with a nice chocolate and toasted marshmallow.

Shop now for Effie's Homemade Almond with Cardamom Biscuits!

This is one of my favorite quick pastas that can be served immediately warm, or eaten cold the next day. With the right ingredients on hand, it can be pulled together in the amount of time it takes to cook your pasta. It keeps very well in the fridge and can be enjoyed cold all week.

See the Farfalle Pasta Pesto Salad Recipe here!

It's all about the Basil!

Using what is considered the best for Pesto, basil from Genoa, "Basilico Genovese" is protected by the European Union with the Denominazione di Origine Protetta or the DOP designation. Pesto alla Genovese is an excellent representation of the quality the company still produces today, more than 60 years after its inception.

Using a machine of rotating knives and a mixing machine of "antique" origin allows for a delicate, handmade result in a commercial environment, allowing the basil to maintain its character all the way to you. Topped up with Ligurian olive oil (made from ripe Taggiasca olives) creates a natural preservative and cover for the pesto.

To make your own freshly made pesto, using young, freshly picked basil, is a great way to go. But, there is nothing like a jar of Pesto alla Genovese for ease of use and authentic taste!

Shop now for Pesto alla Genovese here!