Pick your own Black Sour Cherries (English Morello) will begin on Thursday, July 14th.
EXTREMELY VERSATILE PRODUCT: Add some cherry tart powder to ice cream, smoothies, sauces, and even muffins. If you’ve never made your own cocktail cherries, if you’ve never tried Cherry Varenya, if you’ve never bottled up your own cherry liqueur, or baked a leaf lard cherry pie with these complex, deeply flavorful, and impossible-to-find black sours, it’s your year.įor more information on Black Sour Cherry day, get on Fix Bros Fruit Farm’s email list. FLAVOR BOOSTER FOR MANY FOODS: Use Organic Cherry Powder to give many dishes the rich taste of summer cherries. Yes, cherry picking is a competitive sport. Yes, there will be a line of cars at 6am. RELATED: What You Need to Know Before Starting a Garden Basket of sour black cherries.
CHERRY TART RAW GARDEN PLUS
Fruit Farm to pick the ne plus ultra of cherries, the Black Sours. ( Samascott Orchard sells these year round, picked in season on their Kinderhook orchard, not only frozen but pitted.) BUT, if you crave something darker, more adult, more alluring, get in the queue at Fix Bros. And it’s what makes it possible to enjoy the flavor of July cherries in winter, spread on toast in a preserve.Īnd, sure, you always can work with those tart, orangey American sour cherries, but those are best eaten in pies. Why? Because those sweet July cherries are best served raw: their flavor does not stand up to heat.īut sours, oh! The high acidity that makes them so unappealing to grabby hands is exactly what makes them precious to cooks-it’s their acidity that carries the subtle flavor of July cherries through the rigors of baking and boiling. But no matter what, the flavor of sweet cherries is evanescent-once they’re gone, it’s gone. Let’s be honest: sometimes, they don’t even make it home. We love driving from the farm stand, munching, and spitting the pits out the window. Look, we all love sweet cherries, those bursting black/red American hearts that speak of July, fireworks, and endless summers.
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