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
Tag Archive 'tart cherries'
Things have been getting very busy around the fruit stand. We are still u-picking sweet cherries. We will be u-picking until atleast Tuesday, possibly longer. We will keep you updated on a for sure date in the next couple days.
We got the sweet cherry pitter out today! It is one of the coolest things to watch, so ask about getting some cherries pitted when you pick some. It makes for super easy freezing and eating and saves you a ton of work!
We just got done picking off of our early apricot trees. Our big crop will be coming in about 2 weeks or so. These early ones were amazing so I think it is safe to say we will be expecting many more delicious apricots available for u-pick and in the market.
We got our first shipment of Michigan blueberries in today. They look great and taste even better! Prices on blueberries are as follows:
*We will be getting in 10lb boxes on the 9th and have begun taking orders for those
We have been getting lots of questions about when veggies are going to start coming in. Betsy talked to our Bay City farmer today and we are hoping to get onions, potatoes and possibly sweet corn next weekend!
Unfortunately, we are still thinking that there will be no tart cherries available for u-pick. The good news, however, is that we had a great crop last season and stocked our freezers with pitted tart cherries. Making a cherry pie just became way easier, no pitting or picking necessary
Also, strawberries have ended now. Thanks to our strawberry man for another great season and wonderful berries. We can’t wait til next season!
Tart cherry bloom has come early this year! If you are thinking about a drive to northern Michigan to witness the spectacular tart cherry blossoms, don’t hesitate to make it this weekend.
Here’s a quick pic of the Montmorency cherry block from outside the office door this morning. Won’t be long before peak bloom!
For the month of February (February is National Cherry Month), we will be having a sale on Cherry Juice Concentrate. Instead of 13.99 it will be 12.99 a quart. Also, if you buy a case (12 qts to a case) of Cherry Juice you will receive a free 1lb bag of our deliciously sweet All American dried tart cherries (sweetened with 100% US grown apple juice). They are great, healthy snacks and are also great for baking. If you have any questions, feel free to give us a call at 1-877-937-5464. We’ll be more than happy to answer any questions you have.
Why February for National Cherry Month? That question has been floating around our office the past few days. I believe that it has to do with George Washington cutting down a cherry tree and since we celebrate his birthday in February … My niece, Meg, pointed out that it is stupid to not have National Cherry Month in July when cherries are fresh and available, but having it in February does have a few advantages and here is how I see them:
1. The foodies of the world need something to get excited about. In Michigan there are no fresh local veggies right now and cherries, “our local state crop,” adds spice to any dish. One just needs to be creative to find great recipes, not just desserts either that use cherries.
2. In Michigan, you have to remember, we have “winter white blindness” and the thought of red cherries is so welcome.
3. February is a great month for cherry farmers to get on board. I’m sure I would not have been able to spend the time in July on marketing that I have here in February.
4. In July, people are already eating cherries. We need people to remember to use cherries in their recipes in a different month like February and March and April.
5. Cherries thickened can top yogurt or oatmeal and add color and zest. What better time to do that then February?
Whatever the reason we have National Cherry Month in February, King Orchards is happy to head the parade reminding everyone to “EAT CHERRIES”. Keep watch as we will have a fresh blog everyday in February.
Calling all foodies!!! February is National Cherry Month! The perfect time to try ordering some of our frozen tart cherries. We have been shipping pitted tart cherries for years however, I have done it differently every year. This year I think I have it down pat. Of course, I would like everyone to opt for next day air shipping-that is the best, but, so expensive. So I have done a little testing and here are a few hints. Cherries arriving the next day are beautiful! All of lower Michigan and some Chicago areas come next day with ground shipping. Cherries arriving in 2 days are partially frozen and only 3 or 4 tbls. of juice. Cherries arriving in 3 days will be thawed with some frost on the outside and about 1/2 cup of juice. Cherries arriving in 4 days are thawed but cold and 3/4 cup of juice. Cherries can be refrozen by spreading out in bag and laying out flat. We hope everyone wants to try some of our frozen cherries as I have 100,000 pound to sell. That is only a recipe or 2 each!
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!
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup granulated sugar
1/2 cup butter
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
3 tablespoons cream cheese
2 tablespoons Key lime juice
1 cup confectioners’ sugar
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.
2 to 3 strips of bacon, finely diced
3 tablespoons butter or margarine
1/3 cup finely chopped onion
1 cup (about 1/3 pound) chopped butternut squash
2/3 cup dried tart cherries
1 tablespoon fresh rosemary or sage leaves, chopped
3 tablespoons almonds or pecans, toasted and finely ground
3 tablespoons dry bread crumbs
3 tablespoons or more chicken or vegetable broth, if necessary
Salt and pepper to taste (used 1/4 teaspoon salt, 1/8 teaspoon pepper)
Cook bacon in a large skillet until crisp. Remove to a large mixing bowl. Add butter, onion and squash to bacon drippings. Cook 3 to 4 minutes, or until squash is semi-soft. Add cherries and rosemary; continue cooking until squash is soft.
Add squash mixture to bacon. Stir in nuts and bread crumbs. Mix thoroughly. Add broth, one tablespoon at a time, if dressing is dry. Season with salt and pepper to taste.
Serving suggestion: Use to stuff pork chops or pork tenderloin. This is also a good stuffing for chicken breasts or Cornish hens.
Makes 1 1/2 cups or 6 (1/4 cup) servings.
Nutrition Facts per 1/4-cup serving: 189 cal., 11 g total fat (5 g sat. fat), 20 g carbo., 20 mg chol., 3 g pro., 2 g fiber, 244 mg sodium. Daily RDA values: 100% vit. A, 15% vit. C, 4% calcium, 6% iron.
As seen in the September 2009 issue of Prevention magazine.
CHECK OUT YOUR CHERRY SMARTS!
- 1. Melatonin is:
A. The color of a melon.
B. A mythical Greek goddess.
C. A naturally occurring antioxidant in Tart Cherries that helps maintain normal sleep patterns.
2. Were Montmorency Dried Tart Cherries certified heart healthy by the American Heart Association?
A. I don’t think so.
B. I know so.
3. Do Tart Cherries help sustain healthy joints?
4. What helps speed post-exercise muscle recovery?
A. More exercise.
B. A Boston cream donut.
C. Tart Cherry Juice.
- 5. Montmorency Tart Cherry Juice Concentrate has an ORAC rating of over 7000 units per serving, making it very healthy indeed. ORAC:
A. Vacuums your floors.
B. Is a global intelligence-gathering satellite system.
C. Stands for Oxygen Radical Absorbance Capacity (measuring the antioxidant capacity of foods)
The Answer to Everything
Check tomorrow’s blog update (8/26/2009) for answers.
Makes 12 to 15 servings of Croatian Sour Cherry Strudel
Prep Time: 60 minutes
Cook Time: 45 minutes
- 1/2 cup of lukewarm water
- 1/2 teaspoon of vinegar
- 3/4 teaspoon of salt
- 2 cups of all-purpose flour
- 1 tablespoon of cold butter
- Melted butter
- Flour for rolling
****Cherry Strudel Filling****
- 8 cups of washed, stemmed, pitted sour cherries
- 2 teaspoons of grated lemon rind (optional)
- 1 1/2 to 2 cups of sugar or to taste
- 3/4 cup of ground (not chopped) walnuts
- Confectioners’ sugar for dusting
1. In a small bowl, mix water, vinegar and salt. Place flour in a large bowl and cut the butter in as for pie dough. Add water mixture and stir by hand for about 5 minutes or until dough becomes smooth.
2. Transfer dough to a lightly floured surface and knead for about 5 minutes, adding as little extra flour as possible. Cover with plastic wrap and let rest for 30 minutes.
3. Meanwhile, prepare the cherry filling by combining the cherries, lemon rind (if using) and sugar in a large bowl. Set aside.
4. Cover a large table with a tablecloth (it will become stained from the fat in the dough, so use and old tablecloth). Sprinkle the cloth generously with flour. Place the dough in the center of the cloth and brush it with melted butter. Roll the dough to an 1/8-inch thickness.
5. Begin stretching the dough either over the backs of your hands or palm-side up, whichever works best for you. Work quickly, continually lifting the dough and stretching it by pulling your hands apart until it is almost paper thin and drapes over the sides of the table. Using kitchen shears, trim off the thicker outer edges of the strudel dough.
6. Place rack in middle of oven and pre-heat to 4oo degrees. Brush the dough liberally with melted butter. Place the cherry filling along one long edge in a 3″ wide strip, 2 inches from the edges. Sprinkle ground walnuts over the filling.
7. Using the tablecloth to roll the strudel away from you, jellyroll fashion, until it is completely rolled. Brush the top of the strudel with melted butter. Cut into sections that will fit your baking sheets and tuck in ends of strudel.
8. Place parchment on baking sheets and transfer strudel sections to them, seam-side down. Bake 10 minutes, reduce heat to 375 degrees and bake 20 to 25 minutes more or until strudel is crisp and golden.
9. Remove from oven, cool slightly and then cut on an angle into slices. Dust with confectioners’ sugar. You may also cool completely to make the slicing easier and then rewarm in a microwave. Dust with confectioners’ sugar and serve as is or with a dollop of whipped cream or a scoop of ice cream.