Orchard Talk

Hello everyone!
Even though it is winter we are still here on the farm and working hard.
The winter is progressing and so is our new building. We are very excited to see the inside of the building coming together. This week we are hoping to get the paneling put up in the offices. We can not wait to move to the new building and have some room in the old one; however we realize that it will be a little while yet.

We also still have apples in the market, including the all popular Honeycrisp Apples. There are lots of 2nd apples and snow days are perfect for making apple sauce with the kids. We have frozen cherries in the market and they are available for shipping. Call us at 1-877-937-5464 to get daily updates on what we have in the market or to order your frozen cherries.
To learn more about shipping frozen cherries watch our frozen cherry video  frozen cherry shipping

Alisha

Tags: frozen tart cherries, shipping cherryies

This tart cherry muffin recipe comes courtesy of the Cherry Marketing Institute and Linda Hundt, Owner of the Sweetie Pie Pantry in Dewitt, Michigan and winner of the 2009 National Pie Championship, Best in Show for her Tom’s Cherry Cherry Berry Pie. According to Linda, “Tart cherries are the most versatile fruit to use, and products made with tart cherries are best sellers. These muffins are the most popular ones in our shop.”  Enjoy!

Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup granulated sugar
1/2 cup butter
2 eggs
3/4 cup buttermilk
1 tablespoon Key lime juice
2 cups frozen (IQF) tart cherries (Canned tart cherries would work for this recipe, too)
1/4 cup granulated sugar

Glaze:
3 tablespoons cream cheese
2 tablespoons Key lime juice
1 cup confectioners’ sugar

Directions:

Stir together flour, baking powder and baking soda; set aside.
In large mixing bowl, beat 3/4 cup granulated sugar and butter. Add eggs; beat 1 minute. Slowly add flour mixture and buttermilk alternately to butter mixture; add lime juice. Beat on low speed until smooth.
Toss cherries 1/4 cup granulated sugar. By hand, stir cherries into muffin batter.
Grease muffin tins or line with baking cups. Fill each muffin cup three-fourths full with batter.
For regular-size muffins, bake in a preheated 375 degree conventional oven 15-20 minutes or until wooden pick inserted in center comes out clean.
For jumbo-size muffins, bake in a preheated 375 degree conventional oven 30-35 minutes or until wooden pick inserted in center comes out clean.

If desired, drizzle with glaze before serving. To make glaze, beat softened cream cheese until smooth. Add lime juice and confectioners’ sugar, beating until combined. Drizzle over cooled muffins.

Tags: canned cherries, cherry muffin, cherry recipes, frozen tart cherries, tart cherries

This is a refreshing, light dessert. If you’re in the area, you can pick up pitted, frozen tart cherries at our fruitstands. We also ship frozen tart cherries during the colder months, usually beginning in November.

Ingredients:
4 teaspoons artificially sweetened dry ice tea mix
1 1/4 cups water
2 tablespoons lemon juice
3 cups frozen tart cherries

Directions:
Combine dry tea mix with water and lemon juice, stirring until completely dissolved. Place half of tea mixture in blender container or food processor. Add half of frozen cherries. Process until almost smooth. Repeat with remaining tea and cherries.

Serve immediately. Freeze any remaining sorbet. When ready to serve frozen sorbet, place pieces of sorbet in blender or food processor; process to soften.

Makes about 3 cups

Nutrition Info:
Nutrition Facts per serving: 31 cal., 0 g total fat (0 g sat. fat), 7 g carbo., 0 mg chol., 1 g pro., 1 g fiber, 16 mg sodium. Daily RDA values: 8% vit. A, 6% vit. C, 2% calcium, 2% iron.

Recipe Courtesy of the Cherry Marketing Institute

Tags: cherry recipes, frozen tart cherries