Posts for Crop Updates & Orchard Talk

peppersMichigan produce is at its peak! Tomatoes, sweet corn, peppers and pickling cucumbers along with all kinds of good veggies from the garden are in the fruit stand. It’s time for fresh salsa, gazpacho, and 31-mktpaella.

If canning is your passion, now is the time to preserve this summer’s harvest or live in the moment with a perfect BLT. The first peaches are starting to roll into the market and apricots and nectarines are in full swing. The first apples are just around the corner.Apricots-1

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Tart Cherry time is now! It’s a limb busting year with every branch loaded to the max. The fruit is bright red and full of flavor. Come out and pick you own Montmorency tart cherries. Our cherry pitter is running full speed at our M-88 Market and can pit all you can pick. It’s as easy as pie if that’s what you want to make. These pitted cherries freeze nicely and can be used in endless recipes. Today I heard about Cherry Clafoutis for the first time. I’m going to go home and try to make this rustic French desert. Check out the recipe I found.


Our Tart Cherry Pitter in Action.

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Posted on Jul 08 under Crop Updates & Orchard Talk

pick your own sweet cherriesOur pick your own sweet cherries is officially open as of July 5th! There are lots of cherries to be picked out there! We also have sweet cherries available in our markets by the quart, flat, and lug. We are hoping to have pick your own tart cherries starting next week. This year we have a bumper crop of cherries so it is definitely the year to come cherry picking! Everyone is coming back into the market with smiles on their faces and buckets full of cherries. We hope to see you at the farm soon!

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Posted on Jul 01 under Crop Updates & Orchard Talk

sweet cherries 7.1.16Crossing our fingers for Monday, July 4th U-Pick sweet cherries just in time for the Cherry Fest in Traverse City! With some more sunshine, we should have picked cherries in the market on Sunday and U-Pick on Monday.

We have high standards for our fruit and want to get our customers deep, dark sweet cherries. This picture was just taken and they are still too red. You can’t rush Mother Nature! Feel free to call for an update or keep checking our website.

U-pick sweet cherries will be going strong by the weekend of July 9th. We have a fabulous crop this year. We are hoping to have tart cherries around the 12th.


U-pick sweet cherries will begin mid week (July 6th or so) and get better as the season progresses.

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Posted on Jun 15 under Crop Updates & Orchard Talk

We are looking forward to a fantastic crop of cherries for pick your own and already picked. The sweet and tart cherry trees are loaded with fruit! We are hoping to have sweet cherries available for u-pick and in our markets around July 4th and tart cherries around July 15th. We will have our sweet and tart cherry pitter available at our M-88 Market. We hope to see you soon!

Estimated Harvest Dates

Strawberries: June 16th (2 weeks)

Raspberries: Early July (through fall)

Sweet Cherries: Early July (2-3 weeks)

Tart Cherries: Mid July (2-3 weeks)

Apricots: Early August (2 weeks)


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52 kW solar field at King OrchardsHere at King Orchards, sustainability is something that we value and want to work towards. As stewards of the land, we realize the delicate balance between environment, weather and our livelihood.

In September 2015, to help improve sustainability, King Orchards installed a 52 kW solar field on our Creswell farm, behind the market on US-31 in Kewadin, Michigan. This installation is expected to generate more than 62,000 kWh per year. This is this first alternative energy source for King Orchards, but we hope to add more in the future.



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To celebrate National Cherry Month, our chef friends, Roy and Connor, offered to host a Cherry Themed Dinner highlighting this wonderful fruit.

Both Roy and Connor are regular customers in the fruit stand using our fruit in both their professional kitchens as well as their personal kitchens. In addition to hosting this wonderful dinner, they were able to get an excellent photographer, Michael Murphy, to come out and document the dinner and food.

Roy Ellison and Connor Dawson preparing the Cherry Themed Dinner

Roy and Connor

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We prepared this Cherry Herb Sorbet during our Cherry Themed Dinner to Celebrate National Cherry Month. It is a great pallet cleanser to serve after the main course and prior to dessert.

Ingredients for Cherry Herb SorbetCherry Herb Sorbet with King Orchards Montmorency tart cherry juice concentrate

  • 2/3 cup dryish white wine
  • 3 cups water
  • 3 tablespoons King Orchards Montmorency Tart Cherry Juice Concentrate
  • 1 cup sugar
  • 1/2 stick cinnamon
  • 6 whole cloves
  • a handful of fresh herbs: lavender, oregano, thyme, sage, or what ever else is available

Place wine, water, sugar, cinnamon, cloves, and the herbs into a saucepan; stir over low heat until the sugar is dissolved. Simmer for 4 minutes. Let stand to infuse for at least 1 hour. Strain into a bowl, add the cherry concentrate and some of the same herbs finely chopped. Freeze in an ice cream machine.

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Posted on Feb 17 under Crop Updates & Orchard Talk, Recipes

Fallen Chocolate Souffle with Cherry Creme AnglaiseThis rich and decadent Fallen Chocolate Souffle pairs perfectly with tart cherries. The tart cherries really cut into that richness. This was served at our Cherry Themed Dinner to celebrate National Cherry Month in February.

Fallen Chocolate Souffle Ingredients

  • 16 ounces semisweet chocolate chopped
  • 1 cup butter
  • 2 tablespoons liqueur, i.e. amaretto or triple sec
  • 9 large eggs separated, bring the whites to room temperature
  • 1 3/4 cup sugar

In a double boiler (barely simmering water) melt the chocolate with the butter, Stirring until the mixture is smooth. Remove the top portion from the heat, let the mixture cool to room temperature and stir in the liqueur. In a separate large bowl, beat the egg yolks with the sugar for 10 minutes or until the mixture is pale, thick, and forms a ribbon when the beaters are lifted. In another large bowl, beat the egg whites until they barely hold stiff peaks.  Fold half of the chocolate and half of the egg whites into the yolk mixture and then fold the remaining half of chocolate and half of egg whites into the yolk mixture. Turn the mixture into a greased and floured 10″ springform pan. Bake the soufflé in a preheated 350° F oven for 25-30 minutes, or until the edges have puffed (the center will not set). Let the the soufflé cool and fall in the pan on a rack and chill it for at least 4 hours, covered loosely. Carefully remove the pan sides. Cut the soufflé with a knife dipped in hot water.

Cherry Creme Anglaise



Instead of making the crème anglaise; at room temperature, melt a pint of good quality vanilla ice cream and mix it with the cherry pie filling.


Plate slices of the soufflé and spoon the cherry crème anglaise over the top.

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Posted on Feb 16 under Crop Updates & Orchard Talk, Recipes

This savory patê à chou is filled with a creamy, tart cherry filling. This recipe was used as an appetizer in our Cherry Themed Dinner.

Savory Patê à ChouSavory Patê à Chou Filled with Unsweetened Dried Tart Cherries and Blue Cheese


  • 1 cup milk
  • 1/2 cup butter
  • 1/4 teaspoon salt
  • 1 cup flour
  • 3-5 large eggs


In a heavy saucepan bring the milk to a boil with the butter and salt over high heat. Reduce the heat to moderate, add the flour all at once, and beat the mixture with a wooden spoon until it pulls away from the sides of the pan and forms a ball. Transfer the mixture to a bowl and with a mixer on high, beat in 3 eggs, one at a time, beating well after each egg. (The batter should be stiff enough to just hold soft peaks) If the batter is too stiff; break 1 or 2 eggs into a small bowl, beat them lightly, and add only enough to thin the batter to the proper consistency. With a small ice cream scoop or a pastry bag, portion the batter onto a lined cookie sheet and bake in a 425° oven for 10 minutes. Reduce heat to 400° and bake an additional 15-20 minutes or until puffed and golden brown. Transfer the puffs to a rack and cool completely.



Combine all ingredients.

Assembly (optional)

Cut puffs in half horizontally, spoon the filling onto the bottom half, and replace the top.


This Savory Patê à Chou Filled with Unsweetened Dried Tart Cherries and Blue Cheese makes for the perfect appetizer. If you do decide to assemble, it is a beautiful edible centerpiece for your table. How much more functional of a centerpiece could you have than an edible one?

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