I don’t understand why they aren’t grown near us, SF Bay Area.
Interesting! I had no idea PNW was a commercial producer of sour cherries. Everything I see in the store (canned, frozen) comes from Michigan.
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I lived in Michigan 6 years (Ann Arbor) and never heard a word about sour cherries. No CH or HO then, no internet.
I’d be happy to even find frozen, which I’ve never seen. (No frozen in NY, either, but they’re at the greenmarket in season.
@Aubergine I assume our environment’s not conducive.
As a Michigan native, I find this astonishing. Never a word about the Cherry Festival in Traverse City, even? Granted all of Michigan’s cherry production happens far north of Ann Arbor, but still - weird. Next you’re going to tell me you’ve never heard of Euchre. 
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They need a minimum number of chill hours in the winter (below 40 degrees) to fruit - I’m guessing the Bay Area is too temperate?
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I never got up to Northern Michigan, never to Frankenmuth for chicken.
I was very busy those 6 years, a young, single mother, working, going to night school for a teaching degree.
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I wanted some bread to go with dinner last night, but didn’t feel like going to the store. So I made up a loaf. Just my standard bread recipe, but this time I used an egg wash to hold the “everything bagel” seasoning in place.
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I get cravings for the French bread pizza from Serious Eats’ recipe, but I can’t really buy bread here suitable for it, so what’s a woman to do but make her own Italian bread to satisfy her craving? And I was already feeding my starter during this time, so why not make sourdough Italian bread? Craving satisfied!
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I love that recipe.
Here it is (for inquiring minds):
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Well, this started out well.
Making a local favorite, a black raspberry custard pie. I’ve never made a custard pie before, but the recipe was straightforward. After I had it assembled, I despaired at how much of a gap there was between the top of the custard filling and the remaining crust, so I threw together another quarter recipe of the filling and added that. That may have been my misake.
The custard took so long to set (even at 400) that the crust began to overbrown. I covered it, but it was too late, and the pie still had so long to go. I took it out finally even though I wasn’t sure the custard was set in the middle.
I have a second pie crust in the freezer and still have enough berries to try again if I want to, but dang. I hate a baking fail.
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Never mind, it’s delicious. The lip of the crust is too dark for comfort, but the rest of the pie is outstanding.
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When I have to blind bake a crust, then bake the pie; I will tear small pieces of foil and put them on top of the tips of the crust.
This seems to keep them from over-browning.
I don’t know if that is what you meant when you said you “covered it”.
I can’t take credit for that tip. I think I saw it on the youtube “Preppy Kitchen” channel.
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I love a happy ending 
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I have one of these. It works great.
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I used mine !
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Shortcakes were on the menu for a small dinner celebrating my father’s and a friend of my stepmother’s birthdays. With dead ripe blackberries and apricots macerated in a sprinkle of sugar and a little crème de pêche liqueur, and whipped cream flavored with elderflower cordial. I used the NY Times all-purpose biscuits recipe with an extra tablespoon of sugar and a combination of milk and cream, and just cut them into squares. (That’s a gifted link, no paywall if you click.)
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Back at work tomorrow after a week off ( can you tell I am thrilled at the prospect)…
It’s our monthly team meeting and I still had much of a flat of strawberries to use up, so made this recipe: https://www.kingarthurbaking.com/recipes/super-simple-strawberry-cake-recipe. Batter tasted pretty good: hope that it cooked in the middle ( can be hard to tell with cakes with lots of fruit).
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Black raspberry custard pie, burnt crust edge and all 
The very edge is way too dark and hard, but the rest of the crust is perfectly baked. So I’m just trimming off the edge and digging in.
The recipe came from the woman who owns and runs the berry farm where I picked these. She posted it to their FB page, and it was handwritten on old-fashioned ruled paper, so I thought, this has to be good. This type of berry custard pie is extremely common here in Pa Dutch country this time of year.
The recipe had no salt, however, so I channeled @Shellybean and added some. The custard also had no vanilla and this concerned me. So I added some of that, too. Otherwise, it’s just eggs, milk, sugar and a bit of flour poured over the berries, which were arranged in a single layer on an unbaked pie shell (I used Dorie’s recipe for that.)
The pie pan I used is a Pyrex that has an exaggerated lip. Every time I’ve used it, the crust edge has been a problem, but somehow I failed to remember this fact and used it again. It’s going in the trash now.
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Can you post the berry custard recipe?
