Just went to the new save mart that opened a few days ago not like the old save mart. They had large sweet bings for 1.70 a pound. We eat cherry straight up after washing.
Great price you got @Foodhunter!
My sour cherry score today!! ButâŠI will have to do some marathon putting in the morning. The sour ones seem much more difficult and messy to pit than the dark ones. I will be dreaming of pies and Black Forest cakes in the dark of winter.
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I cannot tell you how jealous I am!
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Do you pit and freeze? Or do you need to parboil first?
Thanks-a newbie to freezing cherries. 
Not Elsie, but freeze as is. If you have the room, spread out on a large cookie sheet or 1/2 sheet pan(s) to freeze, then transfer to plastic. They keep amazingly well, with a long freezer life IME.
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The normal price is about three bucks a pound. I think the price was so good because it was their grand opening.
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When they first hit the market in Western Wa, theyâre about $6.99/lb. After a week or two, you start seeing them on sale for about $3, sometimes less, but not frequently, @Foodhunter. Enjoy!
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Update: the flat of cherries took me nearly 8 hours!!! Of pitting with just a few stretching breaks. My thumb is still a bit soređ but have a nice row of frozen cherries in the freezer.
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And just to use some of them fresh I tried this recipe from âMidwest Madeâ
Delicious little cake squares with a spoonful of âcherry pie fillingâ.
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Oh yum on the cherry squares! Good job hanging in for all the cherry pitting. Youâve got some enviable frozen assets now @Elsieb.
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Sun dried sweet (Bing?) cherries. Note to self; I bought these said to be grown in California at less than 2 dollars a pound a week or so ago, but didnât see them today.
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I scored four pints of sour cherries at the farmers market on Saturday and pitted them today to make sour cherry streusel pie⊠Except I was too lazy to make pie crust, so I just did the filling and topping. I added a splash of bourbon and some almond extract to this Epicurious recipe. A tiny bit soupy but the liquid is heavenly.
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Can you share the recipe? This looks delicious.
Itâs from âMidwest madeâ. I donât think we are supposed to copy recipes here that arenât already published online. They were delicious the first day but were a bit soggy the next day.
On the gotta try list!
I made pickled cherries last year and found lots of uses for them.
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