Cherry Season!
On the east coast and in the Midwest sour cherries are not very hard to find (from what I hear), but here on the west coast they are like rare birds who can't fly and are therefore dying off because it's evolutionarily less useful to have wings that don't work. I guess no one sees the point of growing sour cherries because you have to preserve them or cook them in pies to get the best out of them and who has time for that? You'd think, what with Washington state dripping with cherries it wouldn't be that hard to track some down.
You'd think.
When I lived in Sonoma I went on a mad sour cherry hunt. I actually tried to find mail order sources here on the west coast as I have heard there are on the east coast. No luck. I tried every local farm to find out if they had a Morello tree hidden on their back acre that I could pick from. No dice. Even though the west county in Somoma used to be full of cherry orchards. This was long before it was all vineyards and long before it was all apples which were mostly chopped down to make way for the grapes. Now there is almost no evidence that they once dominated the agricultural landscape. I heard about it from old farmers.
There are lots of cherries here in Yamhill county. Cherries everywhere! This is something you never see in California. Roadside cherries. Cherries in front yards. However, they are all sweet.
Lisa E. has begun a new hunt for cherries. It seems she's found a possible source here in Yamhill County. On Sunday we are going cherry picking. Of course we're going to pick sweet cherries. But besides eating them there isn't a lot you can do with the sweet ones. They lose their flavor when cooked and doused in sugar so pies, preserves, and other deserts don't shine with the sweet cherries.* Here's what we'll do with the sweet ones: we'll eat a ton of them fresh, we'll try oven drying some and dehydrator drying some others (to make a quality comparison), and we might make a little ice cream. We might even try making one of the recipes for preserves made with sweet cherries just to see how it turns out.
At this same orchard there is a sour cherry tree, but the owner has informed Lisa that the cherries on it are very small. We're bringing her cherry pitter to see how easily they pit. If they pit easily we will pick sour cherries and make sour cherry jam because it's one of the best jams on earth to those of us who like our jam with a little tartness. My all time favorite is made by the company Bon Maman. Philip bought it once a long time ago and since I don't like to try new things very freely, he had to convince me that it wouldn't kill me to take a taste. You see, I had only ever had cherry deserts and preserves made from sweet cherries which basically just taste like cooked sugar. Oh boy! I am so glad he made me try it. It tasted like cherry candy, the kind that is bright red and made with artificial flavorings...except that it was a gorgeous deep red and 100% natural.
I seem to have developed a habit of planting sour cherry trees wherever I live. I planted two at my last house and two at this house. I keep thinking that it isn't enough. Morello trees are quite small naturally. What if I never get enough from them? I'm not as sure about the Montmorency trees which is the other variety I planted. I kind of think I ought to plant at least one more. Another thing you can do with sour cherries (better than with sweet) is make liqueur. I haven't had tons of luck making good liqueurs but once you've tasted a really good one it's hard not to want to keep trying.
I've made an excellent plum liqueur and my friend Sharon has made an excellent cherry liqueur. I have to note that she used sweet cherries but didn't use as much sugar as cherry liqueur usually calls for and it turned out excellent-but she didn't write down what she did so it will remain a mystery forever.
The bowl of cherries above is this years Morello harvest from the front yard. Not a lot you can do with a tiny bowl of sour cherries except look at them and dream about what you'll do with them next year when you have enough of them.
So cherries are going to kick off our farm and preserving adventures for the season. I'm so excited! Now I have to start looking for an extra freezer. I needed one last year but didn't get one. I've needed one for a few years but have not wanted to make a rash choice. I don't know whether I should just get an extra fridge/freezer combo-but then I probably still wouldn't have enough freezer space, or get an upright freezer, or get one of those chest freezers? Which is best? The upright seems the easiest to find things in. The chest freezers are cheaper. There's all this talk of frost-which ones are frost free? Anyone have suggestions?
The one thing I know for sure is that I'm getting one with a low energy star rating which means I won't be buying locally unless my Sears can order a low energy Kenmore. Around here the only ones I've seen in person are the ones that eat up the most energy possible-are we trying to use up all the fossil fuel right now on purpose? Please! On line I've seen a lot of models that are very efficient compared to what I've seen around here.
For anyone else wondering what to do with a surplus of local cherries, here's a list:
dry them (sweet)
pit and then freeze them (sweet or sour)
preserves (best for sour)
ice cream (sweet)
syrup (sour)
liqueur (sweet or sour)
sauce to put over ice cream or other deserts (sour)
You'd think.
When I lived in Sonoma I went on a mad sour cherry hunt. I actually tried to find mail order sources here on the west coast as I have heard there are on the east coast. No luck. I tried every local farm to find out if they had a Morello tree hidden on their back acre that I could pick from. No dice. Even though the west county in Somoma used to be full of cherry orchards. This was long before it was all vineyards and long before it was all apples which were mostly chopped down to make way for the grapes. Now there is almost no evidence that they once dominated the agricultural landscape. I heard about it from old farmers.
There are lots of cherries here in Yamhill county. Cherries everywhere! This is something you never see in California. Roadside cherries. Cherries in front yards. However, they are all sweet.
Lisa E. has begun a new hunt for cherries. It seems she's found a possible source here in Yamhill County. On Sunday we are going cherry picking. Of course we're going to pick sweet cherries. But besides eating them there isn't a lot you can do with the sweet ones. They lose their flavor when cooked and doused in sugar so pies, preserves, and other deserts don't shine with the sweet cherries.* Here's what we'll do with the sweet ones: we'll eat a ton of them fresh, we'll try oven drying some and dehydrator drying some others (to make a quality comparison), and we might make a little ice cream. We might even try making one of the recipes for preserves made with sweet cherries just to see how it turns out.
At this same orchard there is a sour cherry tree, but the owner has informed Lisa that the cherries on it are very small. We're bringing her cherry pitter to see how easily they pit. If they pit easily we will pick sour cherries and make sour cherry jam because it's one of the best jams on earth to those of us who like our jam with a little tartness. My all time favorite is made by the company Bon Maman. Philip bought it once a long time ago and since I don't like to try new things very freely, he had to convince me that it wouldn't kill me to take a taste. You see, I had only ever had cherry deserts and preserves made from sweet cherries which basically just taste like cooked sugar. Oh boy! I am so glad he made me try it. It tasted like cherry candy, the kind that is bright red and made with artificial flavorings...except that it was a gorgeous deep red and 100% natural.
I seem to have developed a habit of planting sour cherry trees wherever I live. I planted two at my last house and two at this house. I keep thinking that it isn't enough. Morello trees are quite small naturally. What if I never get enough from them? I'm not as sure about the Montmorency trees which is the other variety I planted. I kind of think I ought to plant at least one more. Another thing you can do with sour cherries (better than with sweet) is make liqueur. I haven't had tons of luck making good liqueurs but once you've tasted a really good one it's hard not to want to keep trying.
I've made an excellent plum liqueur and my friend Sharon has made an excellent cherry liqueur. I have to note that she used sweet cherries but didn't use as much sugar as cherry liqueur usually calls for and it turned out excellent-but she didn't write down what she did so it will remain a mystery forever.
The bowl of cherries above is this years Morello harvest from the front yard. Not a lot you can do with a tiny bowl of sour cherries except look at them and dream about what you'll do with them next year when you have enough of them.
So cherries are going to kick off our farm and preserving adventures for the season. I'm so excited! Now I have to start looking for an extra freezer. I needed one last year but didn't get one. I've needed one for a few years but have not wanted to make a rash choice. I don't know whether I should just get an extra fridge/freezer combo-but then I probably still wouldn't have enough freezer space, or get an upright freezer, or get one of those chest freezers? Which is best? The upright seems the easiest to find things in. The chest freezers are cheaper. There's all this talk of frost-which ones are frost free? Anyone have suggestions?
The one thing I know for sure is that I'm getting one with a low energy star rating which means I won't be buying locally unless my Sears can order a low energy Kenmore. Around here the only ones I've seen in person are the ones that eat up the most energy possible-are we trying to use up all the fossil fuel right now on purpose? Please! On line I've seen a lot of models that are very efficient compared to what I've seen around here.
For anyone else wondering what to do with a surplus of local cherries, here's a list:
dry them (sweet)
pit and then freeze them (sweet or sour)
preserves (best for sour)
ice cream (sweet)
syrup (sour)
liqueur (sweet or sour)
sauce to put over ice cream or other deserts (sour)
*This is my opinion possibly not shared by anyone else. That's alright, I'm used to it.