Sunday, June 29, 2014

Cherries Jubilee, For Now

Sour cherries from Three Springs Fruit Farm at Headhouse Square Farmers' Market

Sweet cherries from Three Springs
Ben Wenk, orchardist extraordinaire at Three Springs Fruit Farm in Adams County, warned it may only last a week, but the sour cherry season was in full glory at today's Headhouse Square Farmers' Market.

Wenk was selling gorgeous quarts of the tart baking cherries for $5, which is as inexpensive as I've seen them in a couple of years, at least. A few stalls down in the Shambles Dave Garretson of Beechwood Orchards, also an Adams County fruit belt orchardist, had them for $7. Based on what both growers told me earlier this month, I was expecting a very short supply of sour cherries, and higher prices, perhaps as much as $10/quart.

Red sweet cherries were also available from both growers, $4.75/pint at Beechwood, $6 at Three Springs. White (yellow) cherries sold for $5/pint at Beechwood, $6 at Three Springs.

Both growers were selling red raspberries for $4.50-$5 a half pint. Across the Shambles, Tom Culton had the studier black raspberry for $7/pint.

I came home with four quarts of sour cherries, two pints of red sweet cherries, one pint of Rainiers (white/yellows), one-half pint of red raspberries and two pints of black raspberries. Plus more tomatoes from Queens Farm and shelled English peas from Culton.

I'm going to be busy the rest of the afternoon:
  • The peas will once again become a cold salad with ranch dressing, the tomatoes will go on sandwiches and in salads.
  • The red raspberries will be eaten macerated atop ice cream or perhaps mixed into yogurt.
  • The black raspberries will be macerated with sugar, then pressed through a tamis and join up with heavy cream, a couple tablespoons of vodka and a bit of Karo in my ice cream machine. Once done I'll swirl in mini chocolate chips before "ripening" the ice cream in the freezer.
  • Half the sour cherries will become sorbet, the other half a cobbler

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