Orchard Talk

This week we are picking Balaton tart cherries. If you want to make cherry bounce this year these are the cherries you want to use. We are picking with the stems on and they should keep for traveling. Cherry bounce is easy to make and fun to drink come the holidays. Also these are the type of tart cherry we will be shipping. Shipping is happening this week and the beginning of next week. 11lbs for 40.00 plus shipping ( they would need to go next day air). Cherry picking is getting over but you can come out and try. The cherries are big and black but take work to find. Raspberries are great! Apricots should be coming full force Thurs 7/15. Everyone is loving the IQF (individually quick frozen) montmorency and balaton cherries for pies and Jam. We will have these available way into the winter. Good week to come out! Betsy

Tags: balaton cherries, market, tart cherries

Makes about 2 1/2 cups of Hungarian Cherry Sauce or Cseresznye Martas

Prep Time:  20 minutes

Cook Time:  20 minutes

Ingredients:

- 2 tablespoons of all-purpose flour

- 2 tablespoons of butter

- 1 pound of washed, stemmed, pitted sour cherries

- 1 tablespoon of lemon juice

- 1 teaspoon of sugar

- a pinch of salt

- 1/2 to 3/4 cup of half-and-half

- 2 tablespoons of sour cream

Preparation:

1.  In a medium saucepan, lightly brown flour in butter.  Add cherries, lemon juice, sugar and salt.  Bring to a boil, reduce heat and simmer until thickened.

2.  In a small bowl, combine 1/2 cup of half-and-half and sour cream until smooth.  If cherries have not given off a lot juices, you may need to use 3/4 cup of half-and-half instead of 1/2 cup.

3.  Temper the sour cream mixture with a ladleful of the cherry sauce.  Return the tempered sour cream mixture to the cherries, mix well and heat through on low for about 5 minutes.  Serve warm, cold or at room temperature with chicken, potatoes or game meat.

Tags: balaton cherries, cherry recipes, fresh cherries, michigan cherries, sour cherries, tart cherries, tart cherry recipes