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Crop Status for Sweet and Tart Cherries in 2016

Unfortunately most of our cherries froze out this year due to sub freezing temperatures in the full blossom month of April.  We have two rows that look good, so we will be picking them to sell prepicked in the market.  Hope to have better weather next season!

Sweet Cherries


U-Pick  $2.99/lb.  with a discount at 20 lbs. or more to $2.69/lb.

Grilled Chicken with Cherry-Chipotle Barbecue Sauce

8 servings



1 cup fresh or frozen (thawed) dark sweet cherries, pitted and chopped (see Tips)
1/2 cup reduced-sodium chicken broth
1/3 cup cherry preserves
1/3 cup ketchup
2 tablespoons cider vinegar
1 1/2 teaspoons minced canned chipotle chiles in adobo sauce, (see Note), or more to taste
1 1/4 teaspoons dried thyme
1/2 teaspoon ground allspice
2 pounds boneless, skinless chicken breasts, trimmed



1.Stir cherries, broth, preserves, ketchup, vinegar, chipotle peppers, thyme and allspice in a small deep bowl. Transfer to a shallow nonreactive dish (see Note) large enough to hold chicken. Add chicken and turn to coat well. Cover and marinate in the refrigerator for at least 2 hours or overnight.
2.Preheat grill to high. Oil the grill rack (see Tip). Remove the chicken from the marinade. Transfer the marinade to a medium skillet.
3.Bring the marinade to a boil. Reduce heat to a simmer and cook until the sauce is reduced by about half, 12 to 15 minutes.
4.Meanwhile, reduce the grill heat to medium and grill the chicken until cooked through and no longer pink in the middle, 7 to 9 minutes per side. Let the chicken cool slightly; serve with the sauce.


Tips & Notes

Make Ahead Tip: Prepare through Step 1. Cover and refrigerate for up to 1 day.
Tips: Be sure to measure frozen cherries while still frozen, then thaw. (Drain juice before using.)
To pit a cherry, halve it with a paring knife then pry out the pit with the tip of the knife, or use a cherry pitter. To oil the grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray before placing it on the grill.


Sweet Cherry Pie

4 servings



1-1/4 cups all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
4 to 5 tablespoons cold water
1/4 cup sugar
2 tablespoons cornstarch
1 can (15 ounces) pitted dark sweet cherries
1-1/2 teaspoons lemon juice
Dash almond extract
1 tablespoon butter



In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Divide dough in half so that one ball is slightly larger than the other. Roll out larger ball to fit a 7-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge.
For filling, combine sugar with cornstarch in a microwave-safe bowl. Drain cherries and reserve 2 tablespoons juice. Stir in cherries; reserved juice, lemon juice and almond extract. Microwave on high for 2-3 minutes until mixture comes to a boil and is thickened, stirring occasionally. Pour into crust. Dot with butter.
Roll out remaining pastry to fit top of pie. Place over filling. Flute edges. Cut slits in pastry.
Bake at 400° for 15 minutes. Reduce heat to 350° and bake 25-30 minutes longer or until golden brown. Cool on a wire rack.

Orrs Cherries







Tart Cherries



U-Pick  $2.99/lb.  with a discount at 20 lbs. or more to $2.69/lb.

Cherry Cake

Original Recipe Yield 1 – 9 inch square pan



1/3 cup shortening
2/3 cup white sugar
1 egg
1 teaspoon vanilla extract
1/2 cup milk
1 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups sour cherries – drained, juice reserved
1/2 cup chopped walnuts

1/2 cup white sugar
2 tablespoons cornstarch
1 pinch salt
1 cup water
1/4 teaspoon almond extract
2 drops red food coloring



1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. Sift together the flour, baking powder and salt. Set aside.
2.In a large bowl, cream together the shortening and 2/3 cup sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Stir in cherries and chopped nuts. Pour batter into prepared pan.
3.Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Serve with cherry sauce.
4.To make cherry sauce: In a saucepan, combine 1/2 cup sugar, cornstarch and salt. Blend in 3/4 cup reserved cherry juice and 1 cup water. Stir in almond flavoring and red food coloring. Cook over medium heat, stirring frequently, until mixture thickens.


Mother’s Cherry Pie



4 cups tart cherries
1 cup sugar
Dash salt
3 tbsp. Corn starch
3/4 cup cherry juice 1/4 tsp. Lemon or almond extract
1/4 tsp. Red food coloring
2 tbsp. Butter
Crust for two crust pie



Mix 1/4 cup sugar, salt and corn starch
Add 1/4 cup cherry juice to make a paste
In a saucepan, mix 3/4 cup sugar and 1/2 cup cherry juice and bring to a boil. While boiling, slowly add corn starch mixture.
Stir constantly, and cook until thick and clear
Fold in the cherries and add lemon or almond extract, food coloring and butter.
Pour into pie crust, cover with top crust and bake at 375 degrees for one hour.