In this Amazon era where we can get almost anything at any time, there are still a few things we have to wait all year to taste. Rainier Cherries are one of the sweetest signs of summer in Washington State. I look forward to this red and yellow won’t-stain-your-clothing variety all year long. While I grew up eating and loving these cherries, it wasn’t until recently that I developed a deeper appreciation for this delicate, intelligent fruit.
Every summer since I was a child, my family has taken a week-long vacation at Lake Chelan in central Washington. Back then, it was apple orchards that patterned the landscape like a patchwork quilt. Now, many of the apple orchards have turned over to vineyards, and winery tasting rooms are the new souvenir shops. But the cherries have stood the test of time.
A Little History
The Rainier Cherry is a local variety named after Washington State’s most majestic mountain, Mt. Rainier. In 1952, an agricultural research team cross-bred the Bing and the Van cherries as an experiment. This project resulted in two surprises. Although the Bing and the Van cherries are both deep red in color, when cross-bred, they produced a yellow and light red cherry. Who would have thought? Secondly, I doubt that Harold Fogle and his research team had any idea that this little experiment would result in Washington’s most loved cherry. Rumor has it, the original Rainier Cherry tree still stands today in Prosser at the Washington State University Agricultural Research Center.
So enamored by this majestic lake, my husband and I recently bought a cabin on the south shore about 15 miles up lake from the town of Chelan. We knew we had cherry trees on the lot, having walked by them hundreds of times. But in our first season, they only produced about six cherries. We just chalked it up to the fact that we aren’t farmers, until this year. Apparently, the rain to sun ratio needs to be just right for this finicky tree to bear fruit. And this year, it must have been the perfect ratio. These trees were bursting with cherries, and as it turned out, a few life lessons as well.
Life Lessons from a Cherry
#1. Be patient. We weren’t exactly waiting for our trees to pop cherries, but I do wait for these cherries every year. In some parts of the world you might be able to get cherries all year, but not in Washington. The season is short – the end of June to early July. But because we have to be patient and wait all year for them, I think it makes them that much sweeter.
#2. Trust in God. We can’t predict or control the weather. We can only deal with it as it comes. Farmers are constantly working to protect their crops against harsh weather, but in the end, the crops will be what they will be. God is really the one who ultimately gives us the fruit, so don’t fret, just trust.
#3. Support research and education. I’ve always supported education. But research is what drives the innovation that results in advancements. And who knows what little experiment will bring the next big thing.
I am always happy to see all the signs of summer. But this year, I am particularly grateful for the Rainier Cherry and its reminder of patience, trust, and the importance of research and education.
Easy Cherry Pie Recipe
- Pillsbury’s refrigerated pie crust dough
- 4 cups of fresh pitted cherries
- 1 cup of sugar
- 4 Tablespoons of cornstarch
Heat pitted cherries over medium heat for two minutes. In a separate bowl mix the sugar and cornstarch together and pour over the heated cherries. Mix well then let cool. Pour cherry filling into the bottom pie crust. Lattice the top. Bake at 375 for 50 minutes.
