Early summer means a lot of different things to different people. For children it means the end of the school year, for college students it means graduation, for just about everyone it means the return of the smell of sunscreen and outdoor barbecues. In California though early summer means the return of the short-lived cherry season. We take it for granted that we have fresh produce available all year round, but it always seems to me that cherries come and go within a few weeks and if you blink you might miss it.
Luckily, I didn’t miss it this year and have been enjoying cherries for the last couple of weeks. Although, even now, I’m seeing fewer of them in stores/markets. This recipe calls for maraschino cherries (which tend to carry a very polarized stigma among the people I’ve talked to) but obviously you should use fresh cherries if you have them available. A member of my church very generously donated a bunch of fresh picked pie cherries to me -which is what I used.
So bust out the lawn chairs, sunglasses, and lemonade and enjoy these tasty coconut cherry bars.