Cherry Season: At the Orchard

It’s cherry season!

My home state of Michigan produces 70-75% of the tart cherries grown in the US. Tart or sour cherries are the kind used in cherry pie, and they’re just about my favorite thing. The season is short, the flavor is fantastic, and getting them fresh can be a challenge. So when Bob and I went on a family camping trip just a little ways away from one of my favorite Michigan orchards, Spicer Orchards in Hartland,  we resolved to pick cherries on our way home to Chicago.

photo (4)And pick cherries we did. In a marvelous bit of luck, the day was cooler than usual, with lots of nice cloud cover, so the day was comfortable and the orchard wasn’t too crowded. We picked about 13 pounds of tart cherries, and threw in six pounds of blueberries for good measure.

I find it unadvisable to wear cute vintage clothes for serious picking.
I find it unadvisable to wear cute vintage clothes for serious picking.

Arguably, after the obvious benefit of having cherries, the best thing about picking your own is watching the cherry pitting machine. It costs a little extra, but the mechanical wonder took care of my cherries in about a minute. Since I hand pit cherries with a bent paperclip, which would have taken at least an hour, I would have paid more than the twenty-five cents per pound the orchard charged. AND YOU GET TO WATCH THE MACHINE, I cannot overemphasize that. I didn’t take any video at Spicers, but this machine is quite similar.

Oh so pretty.
Oh so pretty.

What will be done with this bounty of fruit? So far, I’ve canned six pints of cherries in syrup, made a little more than a pint of sour cherry syrup for drinks, and made a batch of cherry and a batch of blueberry scones. The rest of the fruit is going in the freezer, where some of it will await a cool day to make jam, and the rest will be used in various baked goods.

Oh so many.
Oh so many.

How do you like to use sour cherries?

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