It’s the first week of July and cherries are coming from the Northwest US at $1.98 a pound. This is a fabulous price and I have already bought 10 bags.
My first foray went to the dehydrator, the freezer and the vinegar. I will be making sweet and sour cherries later today or tomorrow.
Yesterday we pitted the cherries and this morning they will go into pint jars for winter enjoyment. But the pits went into a pot with some water and sugar. Boiling this concoction kills the cyanide in the pits. We will strain that for syrup over our ice-cream!
So, now that I have some pictures – let me give credit where credit is due.
Oxtail soup was my dinner contribution yesterday and the recipe comes from The Joy of Cooking.
On the top right is my harvest of garlic scapes. I planted garlic in October, 2020 and it has brought us pleasure since early spring. I watched https://www.youtube.com/watch?v=74tzvONRhvM which is part 2 of Vino Farms series on growing garlic. I’ll be re-watching part 3 and 4 this summer! I’ve discovered I ❤❤❤ garlic pesto – especially mixed with a bit of mayonnaise. I dip my carrots and celery in it!
The other pictures are of day one of cherry preserving. I loaded our round dehydrator with cherries and it yielded a 750 ml jar.
The biggest picture is from Day 2 of dealing with cherries. This is the day I took the pits, let them boil over on the stove and made cherry pit syrup. It is still in the process of setting, but I got the recipe here: https://www.newlifeonahomestead.com/preserving-cherries-use-cherry-pits/
The remainder of the cherries were turned into 8 small jars of cherry marmalade and 8 jars of cherries in a light syrup. I consulted my Bernadin canning book for that!
Suffice it to say that I am an exhausted Oma today. Time to put my feet up and set a spell!
See you next time!