It’s sour cherry season on the prairies! If you are wondering what to do with your bountiful harvest, look no further….
So…if you are making dessert for Valentine’s Day (or whenever) and you need a fruity topping (because it’s cheesecake), this one is IT. You could also slather this all over an angel or a sponge cake or shortcake biscuits or….
I have frozen cherries left from last year, when I was delighted to make the acquaintance of a gardener and busy mom who has a veritable food forest in her yard and little time to do much with the bounty. Sour cherries quick freeze very well – just wash and pit them, pop them on a baking sheet and freeze them for a few hours, then bag them up and put them back in the freezer. They’ll keep in storage about 8 to 12 months. If you have come across this recipe when it is actually sour cherry season, then go ahead and use fresh cherries in it.
Sour Cherry…
View original post 187 more words
Flowery Prose 
Sweet cherries were one of the primary crops in the Santa Clara Valley a long time ago, but tart or sour cherries were so rare that we never encountered them. (We know that some grew here, but no one can remember where.) Those of us who grew up here back then remember sweet cherry pies. For us, they were ‘normal’ cherry pies, although we also knew that they were bland relative to what we could get elsewhere, such as in a restaurant. We had no idea what we were missing.
Looks delicious