28 pounds of perfection, picked right from the trees.
We found the perfect spot to pick cherries. A local winery minutes from our home also has row upon row of several varieties of cherry trees and is open for U-Pick. The cherries are at the height of perfection right now. Fully ripe, firm, luscious cherries easy enough (and low enough) for a 5-year-old to enjoy picking. In no time, we had our buckets full to overflowing.
So what to do with 28 pounds of ripe cherries? Most recipes that come to mind are desserts: Cherries Jubilee, Cherry Cobbler, Cherry Pie, Cherry Cheesecake, Cherry Sauce for Ice Cream, and so on. When I’m in a mood to bake next winter I can look forward to pulling a bag out of the freezer, but right now I just want to enjoy their freshness. Eating them right out of the bowl is the best way to savor them, but here’s an easy way to incorporate them into a summer meal.
Cherries and Cheese with Baby Greens
8 cups mixed baby greens
2 cups pitted fresh sweet cherries
1 cup small fresh mozzarella cheese balls or small slices of goat cheese
1/4 cup torn mint leaves
Combine and drizzle with a simple Balsamic Vinegar dressing:
1/4 cup balsamic vinegar
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon lemon zest
salt and fresh ground pepper to taste
Slowly whisk in 1/4 cup Extra Virgin olive oil
Did you know that you can freeze cherries without pitting them first? Just pop them into freezer bags and remove from the freezer up to an hour before using. Letting them thaw overnight will result in mushy cherries.
Don’t have a cherry pitter? Try this DIY.