A Bowl of Cherries


It’s three weeks into the farm-share season, and we are settling into the rhythm of cooking with massive or minuscule quantities of unfamiliar or unexpected ingredients. We were out of town last week (but that’s another post), so we bequeathed our share  to another couple of foodies we know. Upon our return we checked in to see how they fared, and the response came back: thanks for the veg, we made some lovely things, but we couldn’t handle cooking this way every week…and you can have your kale back.

It really is a lifestyle, and not to be taken lightly.

This week began our fruit share. Last year we bought a vegetable share only, and all summer I remember looking longingly at the table of fruit, to be collected by my other comrades in veg. Now it is my fruit! Week one: 2.5 pounds sweet cherries, .65 pounds sour cherries, and one small bottle of raspberry apple juice from Red Jacket Orchards. That’s a lot of cherries, people.

I had plans for these cherries. In fact I had been anxiously awaiting them for weeks, ever since discovered that maraschino cherries were originally beautiful and were never meant to resemble the red-dyed monstrosities you find in bars nowadays.

Application 1: Maraschino Cherries (using sour cherries via thekitchn)
Application 2: Amaretto Cherries in syrup inspired by dessert at Esca in NYC
Application 3: Invite people over, put a bowl of cherries in front of them. And a bowl for pits.

If we get more sweet cherries next week (and I suspect that we will), there will be sweet cherries in bourbon, cherry preserves, and cherry shrub…you know, shrub, for cocktails.

2 thoughts on “A Bowl of Cherries

    1. I’m honestly not sure. If I were using bourbon, or for that matter vodka or everclear, (any high proof spirit), I’d say yes. My understanding of canning is that you want enough a) acid, b) sugar or c) alcohol to keep any buggies from feeling welcome. Without adding a bunch of lemon juice, or a ton more sugar, I think the first two points fail. Maraschino and amaretto aren’t high enough proof that I would leave the boozy cherries out on the table for a month, but maybe processing would change that.

      You’re welcome to alter the recipe as you see fit: I just want to avoid encouraging you to poison your family with botulism toxin.

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