Yes, we have cherries! Yeah! I get so excited about these tart cherries. They’re pretty and so yummy!
Fresh picked cherries
Cherry tree with CD ornament
So now that we have these cherries, what do we do? Make a cobbler, of course. I use the same recipe for the cherries as I do with my blackberries except I add a little vanilla. This recipe came from one of my old cookbooks, More-With-Less Cookbook by Doris Janzen Longacre. The first copyright date was 1976, with mine being the twenty-third printing in 1980. The subtitle of this book is pretty interesting and so appropriate for these times – Suggestions by Mennonites on how to eat better and consume less of the world’s limited food resources.
Mixing up the cobbler
Cherry cobbler baking in the oven
The finished cobbler
Since I still had some cherries left, I mixed a cup of sugar per two cups of cherries.
Cherries and Sugar
Once they had sat for a short while, I bagged them and put them in the freezer. I put them up in 2-cup bags since that is the amount needed for a cobbler. If I need to make a larger cobbler, I just double all of the ingredients including the berries.
Cherry 2-cup bags ready for the freezer
We still have cherries on the tree that are not quite ripe, so we’ll be picking more in the next couple days. I’m hoping for at least six bags for the freezer. However, I’m thankful for any we are able to harvest.
Oh my gosh…I’m so jealous!! Won’t be time for tart cherries around here until the end of June…but it’s my favorite time of year! I go cherry-baking crazy every year that time…and freeze ‘em…oh wow, they’re gorgeous! Makes me excited! =)
Oh my gosh I love it! The cobbler looks fantastic. Have you thought about cooking the cherries down to use on pork chops? or a glaze for ham? One of our cherry trees died, so no cherries this year for lack of pollination, so happy to see you with yours.
girlichef, I’m surprised that you are so far behind us since we’re in Southern Indiana!
Cindy Sue, never thought about using on pork chops. We just got those chops from the CSA today so I’ll talk to the head chef about doing that. Sounds like a good use for those gems! Thanks.
Lynda, your cobbler looks wonderful, as always! That recipe is very high on my to-bake list right now
) Happy cherry picking!