Customer Feedback

We love feedback. It helps us to know how we’re doing, how you’re liking our products, and what we can do to improve.

Please take a moment (we will never share or sell your email address), and share your thoughts.

9 Responses to “Customer Feedback”

  1. Gerry Sell on 28 Feb 2008 at 7:31 pm

    Hi Sophie! Hi Patty! I like the new look. Now I have to mosey around the rest of the posts.

  2. Lori Harvitt on 01 Mar 2008 at 5:02 pm

    So glad I ordered from King Orchards. The dried unsweetened cherries are very flavorful and fresh. I look forward to ordering again soon.

  3. Juliette on 09 Jun 2008 at 1:58 pm

    Wow, This site looks SOOO GREAT! Good job Patty! I can’t wait to get some sweet cherries! See you on the 4th of July!

  4. RICHARD KIRSCHMAN on 24 Jul 2009 at 3:19 pm

    John,
    Thanks for helping jump-start our car. We got to traverse City, bought a new battery, and drove to St. Louis.
    The sweet cheeries were GREAT! We had hoped the tart cherries would be ready but we were a week or so early.
    Good luck. You have a great crew.
    The Kirschmans

  5. Sue Thomas on 25 Jul 2009 at 7:17 pm

    Betsy – Thanks so much for taking the time to talk to Randy’s Mom. She had fun picking the cherries today. She’s doing OK for 92!
    The cherries are delicious and I look forward to tarts, mideweek. See you at the pitter!

    Sue

  6. Jolyn Vita on 30 Sep 2009 at 7:58 pm

    Hey, I love your canned tart cherries in water. I use three cans to make two 9-inch pies. This is the recipe our family has used for 50 years:
    Make two sauce pans each with:
    1 cup sugar
    4 TBS flour
    1 dash salt
    1 cup of the water/juice from the canned cherries
    Mix the dry ingredients and add the water/juice. Bring to a boil stirring constantly. Remove from heat. Then add:
    1/8 tsp almond extract
    2-3 drops red food coloring
    1 1/2 cans cherries (you’ve already used the juice)
    Pour each saucepan into a pastry lined 9-inch pie pan. Dot with 1 TBS of butter and 1 TBS of hard Parkay cut up in each pie. Cover with a top crust or lattice. Bake 10 min at 450 degrees then 45-50 min at 350 degrees. They should be bubbling. Enjoy.

  7. Martha Latimore on 10 Nov 2009 at 7:38 am

    Hi everybody at King Orchards!
    Yesterday I made an outstanding cherry pie using your Tub of Tarts. Not only is it easy, which is very much appreciated, but, more importantly, it is delicious. I’ll be buying those anytime I am in your area – thanks!

  8. Mary White on 03 Feb 2010 at 8:49 am

    I have a question about fruit and organic farming. I am specifically interested in finding a source for organic dried (tart, unsweet or juice-sweetened) cherries. It’s proving to be a difficult task! Is organic cherry farming not possible/feasible? I love cherries, but my family is avoiding pesticides, additives, preservatives, colors/dyes, artificial flavorings and the such. Would love your feedback! Thanks

  9. John on 03 Feb 2010 at 2:26 pm

    Mary White, your question concerning the very reasonable pursuit of safe food free of pesticides, additives, preservatives etc. got our attention. I wrote such a long response that I moved it to post it on the blog. So you can check out my reasoning in more detail there.

    I know of one farmer growing organic cherries and I don’t know where he markets them. He does not do direct marketing.

    Organic fruit growing in the Midwest has not proven to be sustainable for most of the growers who have attempted it. When we get rain, fungal spores, weed seeds and insects hatch and attack fruit and fruit trees. We do not have very effective organic responses for these pests. Consequently, organic fruit growing is mostly a niche business with small scale operations using direct marketing.

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