It's not everyday that you get to bring home 20 pounds of peak-of-the-season fruit, but I did just that after taking the Cherry Bus to Yakima, WA recently. Naively, I'd hoped to bring home a couple pounds so that I could make cherry ice cream or brandied cherries. I didn't even consider I'd bring home as much as I did, so I had to work extra hard (and quick) so not to waste a single stone.
So what did I do with 20 pounds?
Potted Cherries with Balsamic and Tarragon