If you hadn't noticed, it is a politically charged year...something we alleviate ourselves from by burying our heads in the fresh fruit of the season, namely blueberries and red cherries.

Cherries (much like blueberries) are often best just eaten out of hand when they are at their peak of harvest. Realistically, the season of cherries is pretty quick, as short as 4 weeks and up to about 100 days.

The blueberry harvest lasts longer, 5 to 6 months, depending on where you are.

Though I enjoy a good clafoutis, I have found many of my friends do not love or look forward to one.

Now pies, there is nothing like a great fruit pie! And I really like pies when someone else makes them!

So for me, based on time, a crisp is almost a pie and is easier and faster to make and failure is not possible. As simple as placing the fruit, mixing the topping, and baking. In 30 minutes, you are eating!

And blueberries are a superfood with their dense nutrient profile and health benefits.

Rich in antioxidants, particularly anthocyanins, blueberries help neutralize free radicals in the body, reducing oxidative stress and inflammation.

Regular consumption of blueberries has been linked to a reduced risk of heart disease by lowering blood pressure, reducing bad cholesterol (LDL), and improving blood vessel function.

Additionally, the antioxidants in blueberries accumulate in the brain, enhancing memory and cognitive functions while potentially delaying brain aging, which, if I remember correctly, I need.

Blueberries also support digestive health with their high dietary fiber content, which aids in digestion and helps prevent constipation while promoting a healthy gut microbiome.

Their anti-inflammatory properties further contribute to lowering the risk of chronic conditions such as arthritis and certain types of cancer.

For individuals managing blood sugar levels, blueberries improve insulin sensitivity and glucose metabolism, making them an excellent fruit choice for people with diabetes. Moreover, blueberries are low in calories but high in nutrients and fiber, making them a filling option for weight management.

The vitamins and antioxidants in blueberries benefit skin health by protecting against environmental damage and promoting collagen production, which maintains skin elasticity and reduces wrinkles.

Vitamins C and A in blueberries bolster the immune system, helping the body fend off infections and illnesses. The nutrients in blueberries also support eye health, reducing the risk of cataracts and age-related macular degeneration.

And they taste fabulous eaten out of hand or in a simple crisp, crumble, cobbler, or even a streusel!

Check out the easy Blueberry Yuzu Crisp Recipe below.

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"These cherries were the freshest and sweetest I've had since last year when I ordered them. I was sorry that I only ordered three pounds, for next year's crop I will order more. Every cherry was perfect!"
-- Naomi

Fabulous cherries!!

"The cherries were absolutely wonderful! They were shipped incredibly well, and freshened up with a quick ice bath. Crunchy, fresh and sweet. My family and friends enjoyed them for days!"
-- Rachel

See the Picked-At-Their-Peak Cherries here!

White rice flour is a fine, powdery substance made from polished white rice. It has a neutral flavor and smooth texture, making it a versatile ingredient in both, savory and sweet dishes. Rice flour is particularly popular in gluten-free baking, as it provides structure and lightness to baked goods without the use of wheat flour.

Additionally, it serves as an effective thickening agent for sauces, soups, and gravies, and is a key ingredient in many Asian dishes, such as rice noodles and rice cakes.

The production of white rice flour begins with selecting high-quality white rice grains. The rice is first cleaned to remove any impurities and debris.

The cleaned rice is then soaked in water to soften the grains, making them easier to grind. After soaking, the rice is dried thoroughly to remove excess moisture. The dried rice is then ground into a fine powder using a milling machine.

This milling process involves several stages to ensure the flour reaches the desired consistency. Finally, the flour is sifted to remove any remaining coarse particles, resulting in a uniform, fine-textured flour ready for use in various culinary applications.

In Thailand, white rice flour is a fundamental ingredient used in a variety of traditional dishes including Khanom Chan, a multi-layered steamed dessert made with rice flour, coconut milk, and flavored with pandan.

Another popular dessert is Khanom Krok, small coconut-filled rice cakes with a crispy exterior and creamy interior, made from a batter of rice flour and coconut milk.

Additionally, Lod Chong, a dessert featuring green jelly noodles made from rice flour and served in sweet coconut milk.

On the savory side, white rice flour is essential in making rice noodles. Noodles come in various forms, such as the wide, flat sen yai and the thin sen lek, and are used in famous dishes like Pad Thai and Pad See Ew.

Rice flour is also employed as a thickening agent in soups, curries, and sauces, ensuring a smooth texture without altering the flavor.

Rice flour is also used in pandan pancakes and the delicate wrappers for fresh spring rolls.

Shop now for Erawan Brand Thai Rice Flour!

This sugar is at the top of my list to always have on hand. Use it once and you will see that this is how you want sugar to be. It has flavor, it has personality, it is alive!

Currently I have 8 different sugars on my counter (more liquid sweeteners stored in the essential pantry) to test and try in different applications. And dark muscovado is the standard by which I compare all others. Compare? Each sugar has a reason to exist, but can it reach the level of devotion we have and have seen for this Dark Muscovado? Remember, not all Dark Muscovado is the same.

Muscovado is a soft, moist, fine brown sugar. It's also known as Barbados sugar, where it was once grown and made. But ours comes from the island of Mauritius off the African coast.

While most brown sugar these days is made by combining already-refined sugar with added molasses-like syrup, this is the real thing. This is a less refined product with a rich, complex flavor.

This sugar adds a deeper dimension to cakes, fudge, pecan pie, and other desserts with its rich butterscotch flavors. Use it as you would brown sugar - take your morning oatmeal to new heights with a spoonful of Dark Muscovado on top!

Shop now for India Tree Dark Muscovado Sugar!

I love these nuts! And though I eat them out of hand every day, I am really enjoying them the most in baked goods!

Just lightly baked and they make the perfect bite/crunch, and the flavor is just that much more than out of hand.

Probably the most beautiful walnuts you've ever seen—with a buttery taste to match. All the health benefits of walnuts (Omega 3 fatty acids) with the addition of red polyphenols. The California organic red walnuts are a perfect upgrade to our recipes.

Shop now for California Red Walnuts!

Ideal in mixed drinks and for replacing lemon (and other citrus) in other applications, this Yuzu syrup juice is a natural and very rewarding change to some of my favorite and new recipes.

This delightful sweetened liquid syrup is made with yuzu juice, citrus natsudaidai juice, granulated sugar, honey, and millet jelly.

Pop the top and take a very deep whiff. It is this enticing combination of citruses that creates a vapor that is super twisty. It is not easily describable yet very desirable.

When you cautiously take your first sip, you'll experience a silky smooth, sweet, gentle liquid with a hint of tartness. Then you'll have to taste it again to be sure that it's not too tart, which it isn't. You take a big swig, swirl it around, and realize this yuzu juice is super fun. There are three tasting moments: First, the sweetness of citrus; then the tartness, and finally, some lip-smacking, tongue tantalizing joy.

At first, you think about just sipping it straight up or over ice. It's that good. After the third sip, you start thinking it's like an after-dinner drink. And then, the ideas start flowing!

Use it in mixed drinks, drinks of all kinds, any that would benefit from aromatic citrus with a little sweetness.

You could also add a splash to vinaigrettes and other dressings or to sauces to finish a dish. The possibilities are endless. You will be so happy with this yuzu treat that is so gosh darn delicious!

Shop now for Yuzu no Megumi Syrup!

Simple, cool and delicious. Refreshing mint drink!

Think lemonade with Mint and Yuzu and crushed ice - kinda perfect - add white rum?

See the easy Mint Yuzu-Nade Drink Recipe here!

Let's get this out first. Linden honey (also known as basswood or lime honey) has minty tones and aroma.

Mint honey, which in this case comes from the blossom of the mint grown in the Northwest, does not have any clear minty characteristics of the plant.

Did you know that the United States produces the most mint (spearmint and peppermint) in the world, about 70% of the total mint production worldwide?

And that over 80% of the mint is grown in these three Northwest states: Washington (#1), Oregon (#2), and Idaho (#3)?

And that a monofloral mint honey is very rare? Even though mint grows like a weed, it is difficult to find enough mint in one area large enough to satisfy foraging bees. Within 1 mile from the hive is fabulous, though bees will go up to 5 miles from the hive to find the nectar.

This floral mint honey is super dark in color, with a rich, full, deep honey nose. It is smooth and less viscous than some honeys that are so dark in color.

To the mouth, the honey is smooth and evenly sweet, with a familiar, but unidentifiable flavor profile that is surprisingly satisfying.

Perhaps the most pleasing honey that is monofloral with the characteristics and versatility of a multifloral honey.

Shop now for Hummingbird Mint Blossom Honey!

Buckwheat soba noodles are one of Japan's best-loved foods. They are so popular that certain restaurants have nothing but these noodles on their menus.

These delicious noodles take just minutes to prepare in hot water and have a distinctive nutty flavor that pairs well with cold dashi broth, scallions, sesame oil, and bean sprouts. This common preparation can also be embellished with shiitake, pork, vegetables, and tempura.

They can be chopped and rolled with vegetables in nori for a vegetarian sushi, or coated with a sheen of butter and tossed with sauteed fresh vegetables.

Shop now for Zaru Soba Buckwheat Noodles with Yam!

This is a perennial favorite in our house—always the first choice and a must for fennel lovers.

So crazy easy for fantastic results makes the mundane go away with ease.

See the Fennel Pollen Chicken Recipe here!

Mahi-Mahi is a wonderful, meaty white fish. Like halibut, Mahi Mahi works well as a base for other flavors.

See the Fennel Pollen Encrusted Mahi-Mahi Recipe here!

Fennel pesto is a lot like the more typical basil pesto. Although the addition of fennel pollen gives it an extra boost of flavor and aroma. Delicious.

See the Trofie with Fennel Pollen Pesto Recipe here!

This is one of the greatest herb spices on the planet! Add to almost anything and make it better! One whiff and (if you like it) you get it!

Wild Fennel Pollen is made from fennel flowers picked at full bloom. The plants are then dried and the pollen is sifted out, creating a seasoning that has the flavor and aroma of fennel, but with far greater intensity. Nothing is added to this beautiful golden-green dust—its incredible flavor stands on its own!

Our wild fennel flower pollen for sale has become a pantry staple for many of us here at ChefShop.com. Unlike fennel seeds, you don't have to grind it—simply sprinkle straight from the package. We use it often, year-round. Think of it whenever you find yourself reaching for salt and pepper! The wild fennel flower pollen adds a wonderful touch to chicken, fish, and pork, as well as on grilled vegetables atop a sprinkling of good olive oil and coarse salt.

Shop now for Wild Fennel Pollen!

Irish black butter, also known as "blaeberry butter" or "Aisling Gheal," is a traditional delicacy from Northern Ireland, particularly associated with County Fermanagh.

It's a rich and dark fruit spread made from apples, cider, treacle, and spices such as cinnamon, cloves, and ginger. The name "black butter" comes from its deep, dark color, which results from the slow cooking and caramelization of the ingredients.

Irish black butter has a complex, sweet, and slightly spicy flavor profile, making it a versatile condiment. It's often enjoyed spread on toast, scones, or crackers, or used as a glaze for meats, particularly ham. It's also sometimes incorporated into desserts or used as a filling for pastries.

Shop now for Irish Black Butter!

Not content with merely making apple cider vinegar, producer Joseph Reiterer took a step back and borrowed the famed balsamic-making process from Modena. He starts with pears that he crushes and then cooks down in an open vat. The resulting rich pear liquid is indoctrinated with a vinegar "mother" and then aged in wood for five years.

The result is pure heaven: a dark brown liquid that is thinner than a balsamic condimento but softer and sweeter than balsamic vinegar. The flavor is unique; a rich caramelized pear flavor accentuated by a mild acidity that feels more like a tart finish.

This is a perfect choice for meal-like, composed salads containing greens, meats, and cheeses. You might also add a bit to homemade mayonnaise to dress your favorite chicken salad or finish squash or pumpkin soups. It's really a perfect flavor complement to deglaze sauteed pork dishes—try it in Marcella Hazan's wonderful dish of pork tenderloin medallions, onions, pine nuts, raisins, and balsamic. Adding a few drops will create a whole new dimension to your pear tarts.

Shop now for Acetoria Pear Balsamic Vinegar!