Sour Cherries Arrive at the Union Square Greenmarket, a Prized Find for Bakers | Eater NY

"I paid $15 for a quart of sour cherries sold by Caradonna Farms, which comes from Marlborough, New York, just south of Poughkeepsie on the west side of the Hudson River. Because sour cherries are intensely tart and very perishable—lasting only a few days and usually available for a couple of weeks in early summer—they're prized by bakers for making cherry pies, fruit crumbles, clafoutis, and muffins; Monroe Boston Strause even recommends the red sour pitted cherry for pie and cautions that the juice must be saved when pitting. Their scarcity and perishability help explain the price, a quart is apparently enough to make a pie, and I dare you to buy one and not eat a few before you bake." - Robert Sietsema