Saturday, June 15, 2013

Cherry Picking at Lynd Fruit Farm

I got a phone call Thursday night from Natalie, inviting the girls and I to go cherry picking on Friday morning at Lynd's.  As we hadn't done any structured activity this week that didn't involve a grocery store, I agreed. 

Because their cherry orchard isn't large, they only advertised on their website and Facebook page the day before.  The picking was only open from 8-12 on Friday.  While Cora busied herself picking cherries, I listened to who I assume was one of the misters Lynd explain the history of their experience with cherries.  Cherry trees are apparently a fickle beast and they're still learning more about which varieties do well in the soil in Licking County.


She did most of the work.

The cherries that we picked were sour cherries.  Cora picked about 2 1/2 pounds in an hour and then started filling up Natalie and Katherine's bucket.

This was before cherry juice stained her white shirt.
 I could tell she was done when she squeezed a cherry and proceeded to "paint" leaves on the trees.  She was covered in cherry juice.  There was even some on her face. 

We paid and headed to the car.  Natalie and Katherine met back up with us and shared some of the sweet cherries they bought by the quart at the cashier.  Apparently Cora loves sweet cherries, so I left the girls with Natalie and went to buy a quart of sweet cherries. 

When we got back home, I realized I probably need to do something with these sour cherries, so I decided on cherry crisp.  No fussy crust to deal with like a pie. 

I knew I wanted to use the topping recipe for the apple crisp that my mother in law makes, so I just needed to find out how much sugar to add to the sour cherries for the filling.  The general internet consensus said about 1 1/2 cups of sugar for 4 cups of sour cherries.  I guessed that I had about 6 cups of cherries, so I used 2 cups of sugar and 1/2 cup of brown sugar.

Here's my non-recipe recipe.   

Sour Cherry Crisp

For the filling:
2 1/2 pounds sour cherries, pitted
2 cups granulated sugar
1/2 cup brown sugar

For the topping:
1 cup old fashioned oats
1 cup brown sugar
1 cup flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 stick butter, melted

Preheat oven to 350 degrees. 

Mix the ingredients for the filling and pour into an 8x8 or 9x9 baking pan.  

Mix all topping ingredients except the butter in a medium sized mixing bowl.  Slowly pour 1/3 of the melted butter in and mix with your hands.  If the butter is too warm, wait a few minutes.  Pour the rest of the butter in and continue mixing with your hands.  It should resemble damp sand when it's all incorporated.

Crumble the topping over the filling.  Place the square baking pan on a jelly roll pan in case of bubble over and bake for 50 minutes.  

You can eat this as soon as it is cool enough to not destroy your mouth.  Refrigerate the leftovers. 

Ready for the oven.



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