And I just finished making sour cherry soup (Transylvanian/Hungarian-style, with sour cream and toasted hazelnuts on top) out of the Montmorency cherries that are only available in Northern California for about two weeks each year. Most of the sour cherries in the US (from Washington State and from Michigan, mostly of the Montmorency and Morello varieties) get canned for pies and jam. Mmmmm; cold sour cherry soooooupppp....