Blog a la Cart

Last week was Cherry Week at Cartwheel Farm. Our dozen trees ripened and were speckled with red, signaling the all-too-brief yearly harvest of sour cherries. It took us 3 days to pick and then pit the 10 cups of cherries that we put in our annual Sour Cherry Pie. So much work. But a tasty 4th of July treat.

This recipe from the Smitten Kitchen is now our go-to. That almond crumble for the top is everything!

We may need to consider investing in a cherry picker, because right now only the birds benefit from the spoils of the higher branches. And Penelope and the chickens delights in those that fall. It’s a delicious week for all critters, particularly the pie beneficiaries.