My childhood home had a craggy, sprawling cherry tree in our backyard where my brother and I would climb day after day. The heightened frequency of our climbing adventures and the arrival of the cherry season was not entirely unrelated. Each trip up, swinging and snaking through the litany of maroon branches, was punctuated with a delectable snack somewhere near the end. Of course, the acquisition of said snack didn’t come without its battle with a brash bird or two1 and even the occasional angry ant, but this was the price the tree demanded. Serendipitously stumbling upon that bunch of ripe cherries was reward enough for the surprising sting or feather in the face.
It’s during the cherry season that I remember my childhood backyard the most. Probably because of the endless cherries we snacked on but also because the tree seemed to be an integral part of our yard, a friend almost, even if it was just one amongst many other fruit trees. During the hot summer days off school, we walked barefoot under its branches only to have the soles of our feet stained red from the fallen fruit discarded by the birds or scattered about by the rough winds.
While it’s not cherry season right now, I just couldn’t quite shake a recent happy accident which was the impetus for this entire recipe: a friend’s cherry preserves spread on my toasted sprouted buckwheat sourdough. The flavors instantly transported me back to childhood and my favorite tree. I knew I wanted to work with cherries right then and a flavor profile for this formula began to take shape in my head: cherries, buckwheat, and roasted pecans for a slight buttery, rich note.
Seriously, birds have way too big of an advantage when it comes to eating cherries off a tree, something they take FULL advantage of.↩