It's sour cherry season in New York - you get them for two or three weekends at the farmers' market, and then they're gone. I just put a pie in the oven, and it's reminding me of the super-awesome Philip Guston drawings show that's up now at the Morgan Library. It's free there on Friday evenings.
Philip Guston, Untitled (Cherries), 1980, ink and acrylic on board, 50.8 x 76.2 cm (20 x 30 in), © Estate of Philip Guston, private collectionTons of really powerful, critical work featuring books, clocks, voilence, Crazy Kat, cigarettes, lima beans and Nixon. One of my faves from the show - a drawing called "what I like to eat". Sorry for the crappy image quality - I nicked it from the checklist (pdf).
From left to right: Bourbon, Spaghetti, Bread, Cherries.Yum.
2 comments:
I saw some at the farmer's market but passed them by - not knowing exactly what to do with them. So they are better than using regular cherries for pie? What about jam?
I made strawberry jam this week and just bought some Tayberries to try.
I think the tartness makes them better for pie - not too sweet, and I think sour things jell better. They're great for preserving - my ex's Romanian mom had jars of the stuff she'd gotten from the old country. Totally delicious. I've never heard of Tayberries - what are they like?
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