The sour cherries are ripe. And, very plentiful.
small tree with tremendous yield |
one regular-sized pie and one smaller tester pie |
I made my first cherry pie of the season by
processing the cherries right off the tree. Glenn did the picking and I did the
pitting - ugh, and pie-making. I used my
usual pie crust recipe with a twist/tip I had just read about. When rolling out the pie crust, roll the
dough in whole wheat flour for a bit of crunch.
Great tip!
Now, I still have a tree full of cherries to
process. One pie made no dent in the
abundant harvest.
I decided to try small batches instead of the marathon
pitting sessions that I did last year. I
am thinking that the job will not be so overwhelming.
I processed my first batch of cherries two days ago. Glenn picked, and I pitted and froze three
pie-sized bags of cherries. Yesterday, I
processed four more bags.
Now, I have about 15 more bags (estimating) to
go. I know I will freeze three more, but
15?
How many cherry pies do we need in a year? Not 15.
Besides, I do not even like cherry pie, so I barely indulge in my
efforts.
Normally, Glenn is not a dessert person, but he
does enjoy my homemade cherry pies…from time to time, not all the time. So, I am guessing 15 pies are over the
top. Besides, I still have frozen
cherries from the 2016 season. Yet, I
hate to see these beautiful fruits go to waste.
Today, I decided to try a batch of sour cherry
jam. I have made both strawberry and
grape jams, from our homegrown berries and grapes, of course, but I have never
tried a cherry jam.
I am running of time today, so I will just process
the cherries – pick (by me as Glenn and Becky are busy with the cattle), pit
and chop in a food processor. I will
refrigerate the cherry mash until tomorrow when I will make the jam. I will let you know how that turns out.
I never thought I would say this, but maybe the
birds will start eating the cherries. They have not to date. We do have plenty
of birds that hang out in the orchard area.
Come on birdies…help me out!
No comments:
Post a Comment