Picking Season: July 4th 'til picked out
Pick & Pack:
The best containers to use for picking are a shallow box, basket or bowl that will protect the fruit. Bags are not recommended as the fruit tends to bruise. Baskets are available for sale in the Brown's Berry Patch Marketplace.
Have your container weighed before you begin picking fruit at the Marketplace Weigh Station. (Not necessary if you use a BBP Basket.)
Picking Tips:
- Select plump, shiny and firm cherries that are free of wrinkles, blemishes and bruises. They should be firm to the touch but not hard.
- The darker they are, the sweeter the cherry.
- Leaving the stems intact will lend to a longer shelf life.
- Cherries bruise easily so handle with care.
- Cherries do NOT continue to ripen off the tree.
- Cherries can stain so wear clothing that you won't mind getting "juiced".
- Bring a cooler to keep the cherries fresh during the trip home.
Nutritional Value:
- Cherries are high in antioxidants that help to fight cancer and heart disease.
- Cherries are low in cholesterol, fat and sodium.
- Cherries are a very good source of fiber & Vitamin C.
- Cherries are known to reduce muscle and back pain, as well as offer pain relief for people who suffer from arthritis.
- 1 cup of cherries is only 82 calories.
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Cherry Cobbler:
| 1 qt. fresh tart cherries, |
1/4 tsp. salt |
| pitted |
1/2 c. milk |
| 1 3/4 c. sugar |
1 c. sifted flour |
| 3 T. melted butter |
1 T. cornstarch |
| 1 tsp. baking powder |
2/3 c. boiling water |
1. Cover bottom of an 8-inch pan with fruit.
2. Mix 3/4 c. sugar, butter, baking powder, salt, milk and flour together. Pour over cherries.
3. Mix remaining 1 c. sugar and cornstarch. Sprinkle over mixture. Pour water over top.
4. Bake 375 degrees for 45 minutes.
Cherry Pie:
| 4 c. pitted tart cherries |
1 T. margarine |
| 1 c. sugar |
4 drops almond extract |
| 1/4 c. cornstarch |
2 9-in. unbaked pie shells |
1. Drain cherries, reserve 1 1/4 c. liquid.
2. In large pan, combine 3/4 c. sugar and cornstarch. Stir in cherry liquid. Cook over medium heat until thickened and bubbly, stir constantly. Cook and stir 2 minutes, remove from heat.
3. Stir in remaining sugar, 1/4 c. margarine and almond extract, stir in cherries and cool.
4. Transfer filling to 9-inch pie shell, cover with top crust. Cover edge with foil.
5. Bake 375 degrees for 30 minutes.
6. Remove foil and bake 20 minutes more until golden.
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