Someone asked the folks who run the baking pages at the Washington Post how one could find frozen pitted tart cherries.

Since I have never seen them sold frozen in any grocery store anywhere I’ve lived, I thought I’d pass their answer along.

Granted, 25 pound buckets and 7 pound buckets times two would take a lot of freezer space. But oh, they’d be worth it.

With planning and a bunch of ziploc bags I got about twenty pounds of my English Morellos in mine last year, but that’s a small and malleable amount per and mine weren’t frozen yet.

Still. The pitting is already done. (It takes me about an hour per pie’s worth; tart cherries are small.) You decide how much sugar. Orders can be split if you don’t mind hacking at frozen stuff–or just get the case of two.

The shipping sounds like a lot till you figure in the cost of dry ice etc, and yet to my house at least it totals out to $5.57/lb for the 14 lbs and $4.50/lb for the 25. Which is less than they cost fresh here.

Those carefully hoarded last of the ziplocs are suddenly looking warily my direction.

Stoneware pie plates make the crispest crusts.

I just might need to do some baking tomorrow.