I think most people associate foods with seasons even now, with foodstuffs being shipped world-wide.
Three of my favorite summer fruits have actually been available this year, though not in any great quantities. A few weeks ago DH found me an apricot that tasted like an apricot and was not mushy (I've never had one from a store that was not, which is why I generally restrict myself to dried apricots); I saw red currants in the market (which go into my favorite tart in lemon sauce); and yesterday I bought a whole quart of sour cherries!
Sour cherries seem to be more rare than hen's teeth these days. I haven't seen them in the markets in years...so yesterday I grabbed the ones I saw, and today we'll be having sour cherry crumble for dessert.
I don't use a "recipe" per se; I pit them and strain out the juice, which I cook down with a few squeezes of lemon juice and simple syrup, mix the cherries with brown sugar, lemon zest, almond extract & vanilla extract, and dot them with butter; pour the cooked down juice over the top, and add the following topping:
a crumble topping of butter, brown sugar, cinnamon, flour, and oats.
Bake at 325 F for 20 to 40 minutes depending on the amount you're making...let cool and serve with ice cream or whipped cream or as is.
Leftovers tomorrow for breakfast!