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The season's first cherries

Crowd_4There are certain seasonal signals -- the first pitch of opening day, the smell of outside grilling after the rainy season -- that have a particular resonance, a mnemonic depth that carries beyond games, food, weather.  Add the year's first cherries to that happy list.  At this morning's Santa Monica Farmer's Market, the crowd at the cherry stand was so thick you'd think Barack Obama himself was handing out the Brooks cherries, in stunning shades of vermillion, loaded in plastic tubs like marbles.Marketcherries   

Now that you think about it, maybe a good old-fashioned cherry pie would be the perfect way to get those Super Delegates in line. 

Brooks cherries, $4 to $6 for a small or large container, from Erickson Farms. 

-- Amy Scattergood

Photos by Amy Scattergood

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Our Bloggers
Noelle Carter is the Times' Test Kitchen manager. A native Californian, she got her first degree in film from USC and worked in the film industry before succumbing to her passion for food and going to culinary school. She loves exploring regional and historic American cuisine.
noelle.carter@latimes.com

Betty Hallock is assistant Food editor and joined the Times in 2002. She formerly worked at the Wall Street Journal in New York. betty.hallock@latimes.com

Susan LaTempa is the Times' acting Food editor. susan.latempa@latimes.com

Rene Lynch is a Times Web deputy and staff writer. rene.lynch@latimes.com

Russ Parsons writes "The California Cook" column for the Times' Food section. He is also the author of “How to Read a French Fry” and the newly published "How to Pick a Peach." russ.parsons@latimes.com

Amy Scattergood is a Times staff writer and “The Saucier” columnist. Scattergood grew up in Iowa, has degrees in theology, poetry and cooking, and, when she isn't writing about food, is trying to get her two young daughters to cook it themselves. amy.scattergood@latimes.com

S. Irene Virbila is the Times' Restaurant Critic. virbila@latimes.com

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