Sweet cherries are still going. Even with the challenges cherries have had this year, people have been coming back with some very nice looking fruit and seem content with their picking experience. It does take a little extra sorting with the splits they have gotten from the rain, but the good ones taste amazing as ever.

Raspberries are also still being picked. We just have u-pick on these, but it’s normally quick and easy. I went out and picked a few today to sample in the market and they are looking great. There are tons out there. The patch we have is ever-bearing which means they will be around all summer, so make sure to grab a few while you’re visiting the orchard.
-Courtney

Fresh Pitted Tart Cherries/U-Pick: We will be having these through the weekend until the shaking is done. Give us a call and we will save you some (toll free 877-937-5464). However, you will be able to get frozen pitted tart cherries in the market through the winter.

Peaches: We have all been impatiently waiting for these and we finally got word from Jim that the Early Glo peaches will be ready this weekend! These are semi-cling, better for eating rather than canning. The Red Havens should be following a week or so after.

Nectarines: They should be ready in 2 weeks, but hopefully sooner!

Apricots: Apricots will be going strong throughout the weekend. They are beautiful and we have some amazing U-Pick at the market!

Veggies: We have our own pickling cukes. They are awesome, so get canning those pickles! We also have lots of our own zucchini in the market. Bay City has brought in some amazing sweet corn and melon. We should be getting our own sweet corn soon.

1 cup sugar snap peas
2 cups pitted fresh sweet cherries
1 medium cucumber, halved, seeded and sliced 1/2 inch thick
1 cup radishes, sliced
3 tablespoons white wine vinegar
2 tablespoons Balsamic vinegar or Opal Basil Vinegar
1/2 teaspoon sesame oil
3/4 teaspoon salt
1/2 teaspoon toasted sesame seeds
1/2 teaspoon grated fresh ginger root
1/8 teaspoon ground pepper

Blanch peas in boiling salted water one minute, plunge into iced water to cool. Drain. Mix cherries, cucumber, radishes, and peas. Combine remaining ingredients and mix well. Pour over cherry mixture and toss to coat. Marinate, refrigerated, at least one hour. Makes 4 to 6 servings.

1 rolled pork roast or a 3 to 5 pound center cut pork roast
1/3 cup fresh sage, chopped
1/3 cup fresh mint, chopped
1/3 cup fresh marjoram, chopped
1 cup cherry jam or jelly
small red potatoes, if desired

Untie string that holds roast together. Open roast carefully. Mix the three kinds of fresh herbs together in a bowl. Put herbs in the middle of the roast and retie the strings. If a center cut pork roast in used, cut 3 slits down length of roast about 1 inch deep. Stuff fresh herbs into the slits. Set roast into an oven pan and roast at 325 degrees for 30 to 35 minutes per pound. In a small saucepan melt cherry jam or jelly and add the remaining fresh herbs. When 1 hour is left of roasting time, pour the melted jam or jelly and herb mixture over the roast. Put any potatoes that are desired in the roast at this time. Every 15 minutes, baste the roast with the jam or jelly mixture.

Jim brought in a couple cherries from the trees today and they look like they are coming along wonderfully. They still need a little time to get bigger and darker. We are looking at them being ready between the 10th and 15th of July.

1 (6-ounce) package cherry-flavored gelatin
1 (20- or 21-ounce) cherry pie filling
1 (20-ounce) can crushed pineapple
1 (8-ounce) package cream cheese
1 cup sour cream
1/4 cup granulated sugar
1/4 cup chopped pecans or walnuts, optional

Put gelatin a lage mixing bowl. Dissolve gelatin with 2 cups boiling water, mix well. Add cherry pie filling and pineapple with juice from the can; mix well. Pour into a 13×9x2-inch pan. Refrigerate until gelatin is set.

Mix cream cheese, sour cream, and sugar until smooth. Spread over salad after gelatin is set. Refrigerate until ready to serve. Sprinkle with nuts, if desired, just before serving.

Makes 12 large servings.

Note: You can substitute 2 (14.5- to 16-ounce) cans tart cherries packed in water for the cherry pie filling. Add cherries with juice from can.

Ingredients:

1 cup non-fat plain or vanilla yogurt
1 ripe banana, peeled and sliced
1/2 cup orange juice
1/4 cup King Orchards Montmorency Tart Cherry Juice Concentrate
1 cup crushed ice

Put yogurt, banana, orange juice, cherry juice concentrate and crushed ice in the container or an electric blender or food processor. Puree until smooth. Serve immediately. Makes 2 (8 ounce) servings.

Notes: This smoothie can be frozen in popsicle containers. Serve as a frozen treat, or allow to thaw and drink as a smoothie.

1 (20- or 21-ounce) can King Orchards cherry pie filling
2 tablespoons honey
1 teaspoon fresh lime juice
3/4 teaspoon grated fresh ginger
1/2 teaspoon dry mustard
1/2 teaspoon grated lime

Combine cherry pie filling, honey, lime juice, ginger, dry  mustard, and lime peel in a medium saucepan; mix well. Bring to a boil over medium heat, stirring frequently. Reduce heat; simmer, uncovered, 1 minute, stirring frequently. Serve with sliced ham or pork.

Makes 2 cups.

2 medium sweet potatoes (7-8 ounces each)
2 tablespoons King Orchards Tart Cherry Juice Concentrate (undiluted)
1 tablespoon brown sugar
1 tablespoon butter or brown sugar, melted
1/2 teaspoon ground ginger
1 green onion, sliced

Scrub potatoes and halve lengthwise, do not peel. Spray a baking pan with nonstick cooking spray. Place potatoes, cut-side down, in pan. Bake in a preheated 400 degree oven 30 to 40 minutes, until almost tender.

Stir together cherry juice concentrate, brown sugar, butter, and ginger. Turn potatoes cut-side up and brush with cherry mixture.

Bake 5 to 10 minutes, or until tender. Sprinkle with green onion. Serve immediately. Makes 4 servings.

1 (4- or 5-pound) package frozen uncooked chicken wing sections
1 (20- or 21-ounce) can cherry pie filling
1/4 cup ketchup
1 tablespoon lemon juice
1 teaspoon hot pepper sauce (such as Frank’s Red Hot)
1/2 teaspoon liquid smoke, optional

Line two 15×10x1-inch baking sheets with aluminum foil. Spray with non-stick spray. Place frozen chicken wing sections on pans. Bake, uncovered, in a pre-heated 375-degree oven 45 to 55 minutes, or until chicken is tender.

Meanwhile, put pie filling, ketchup, lemon juice, hot pepper sauce and liquid smoke in blender or food processor container. Cover and blend until smooth.

Remove pans from the oven. Spoon cherry sauce evenly over all sides of wing sextions. Bakes 15 to 20 minutes, or until sauce is set.

Makes 12 appetizer servings (about 3 wing sections each); make 6 servings as a main course.

Note: For spicier wings, add more hot pepper sauce.