Here you see the bag I purchased the cherries in (the second bag, actually) and my new props from The Gardener. I used an assistant (read: fiancé) to eat some cherries so I could include the stems and pits in this shot.
Every year, sakura matsuri brings people together from all over the world for viewing parties, picnics, and strolls beneath the fluffy canopies. People flock to places like the Philosopher's Path in Kyoto, Japan, and the Tidal Basin in Washington, DC. The only thing more special than blooming sakura (cherry) trees is when we get to eat the the aftermath. Yes, the blossoms are beautiful. Certainly no humble beginnings for the cherry. It is altogether easy to forget that the blossoms turn into something nutritious we can eat. This project was about what happens after sakura matsuri. So this time the fruit is the star of the show. Plus, I got some new food styling props I wanted to play with.
I used bing cherries for this project and got them from Bi-Rite Market in San Francisco. I trekked to the Lower Haight and carried my little paper bag full of cherries into the sunlight with a big smile on my face. And then $25 worth of cherries spilled all over Divisadero. The handle tore and so did my heart. But, because Bi-Rite is a neighborhood market feeding the community through love, passion, and integrity, they dried my tears and gave me a new bag. A nice little reminder not to sweat the small stuff and enjoy the adventure.
This photo is all about celebrating the light in our apartment. We are blessed with a bench surrounded by windows. How perfectly San Francisco! Two little cherries were holding hands, so I pulled them out of the pile to be featured in this shot. Not pictured: the mound of pillows that typically makes this spot perfect for daydreaming.
I just can't get enough of this linen napkin and little two-toned cherry wood dish. Here I used it for pits and stems, but I will also use it for salts, spices, or herbs. You will definitely be seeing it again.
Beyond being beautiful and delicious, the entire sakura narrative from blossoming to harvesting is also a reminder to appreciate transient beauty in life. The season is so short. Nothing lasts forever. It is a reminder for each of us to be in the present moment and live in the now. What started off as an excuse to play with my new props blossomed into a reminder to slow down and make time for appreciation - especially for the fleeting beauty of sakura season.
Here are a few cherry recipes I would make in a heartbeat if I wasn't running off to Japan tomorrow. All from Food52 with no added sugars and no insulin-spiking junk.
- Bulk Bin Snack Bars with nuts, seeds, and, of course, cherries
- Apricot-Pistachio Bites with fruit, nuts, coconut, and (you guessed it) cherries
- Simple Chocolate-Dipped Cherries (though I would modify and use chocolate from A Purified Life)
