Five pounds and more still on it
Monday June 24th 2019, 10:31 pm
Filed under: Food,Garden

I procrastinated picking them: I wanted my sister- and brother-in-law to see my little tree at its prettiest.

Which turned out to be a good thing, because I didn’t know just how deep a red those tart cherries could get to nor how big they could be nor just how good. After all, I’d only ever gotten a few in the tree’s young life and those had been picked early (it turns out) while trying to thwart the birds.

All I can guess is that putting sunflower seeds in the feeder for the first time in several years enticed them to eat that instead of my cherries; there were very few bites and the tree was loaded like it has never been before and it stayed loaded.¬†Give it a few years’ growth and I’m going to have to ask friends to come help pick some for themselves. I don’t think they’ll mind. Fresh tart cherries are very rare in California–for a hundred years it was a given that there weren’t enough chill hours to grow them here.

Actually, some varieties, it turns out, you can. English Morello for the win.


3 Comments so far
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Yummy. Be right there.

Comment by Sherry in Idaho 06.25.19 @ 6:50 am

Oh, beautiful! Enjoy them, like I need to say that.

Comment by ccr in MA 06.25.19 @ 1:05 pm

I thought you had a Stella. But EM sounds good, too. and yes, it is always a surprise how dark a red they can get, then when you cook with them, even darker.

Comment by twinsetellen 06.27.19 @ 1:13 pm



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