Summer seems to have started early this year in Molise, Italy and the clouds have clearly emigrated to other countries.
So for us, people of Northern-European heritage, it's recommended to slow down, hydrate and keep (our heads ) cool as much as we can.
Whilst 
They were starting to color, a week ago and are now partially ripe.
I have just eaten a handful of them and they are almost ready, which is pretty exciting.
We will soon have so many cherries that it will be a challenge to process them all before they go off.
One of the main reasons for this is the fact that we have one ancient ( 500 years ? ) cherry tree that seems to span 15 metres from branch tip to opposite branch tip.
And then there's probably another dozen of cherry trees of various sizes, some very young, others already mature but none comes close to the one old giant. Our favorite one.
I am sitting in the shade of this tree, right now, writing this post.
Where last year, I wrote about an abundance of walnuts, we now seem to have another extremely prolific food source to add to our diet. Now it's up to us to find a way to store them for the long term.
So if you have any advice/ recipes you would like to share around cherries, I would love to hear from you!
Sending love from Italia,
Vincenzo
aka Farmer Vincent
🍒🍒