While food shopping a few days back, I spotted what were marked as sweet
local cherries at a decent price. They were large and uniformly darker
red, and in very nice shape. In this area, nearly every fruit tree comes
on and ripens early. Tarts are ready first but sweet cherries are often
ripe by now, so I grabbed them up.

Once I had them home, I found that they were indeed tart cherries. It
happens. The pitter came out, a crust wizzed up in the food processor
and the first cherry pie of the season is at this moment cooling in the
kitchen, preparing to meet its fate tomorrow. What a beauty!

<it will wear its chastity belt throughout the night, just to be on the
safe side>

On Mon 21 Jul 2008 09:09:30p, Pennyaline told us...

> While food shopping a few days back, I spotted what were marked as sweet
> local cherries at a decent price. They were large and uniformly darker
> red, and in very nice shape. In this area, nearly every fruit tree comes
> on and ripens early. Tarts are ready first but sweet cherries are often
> ripe by now, so I grabbed them up.
>
> Once I had them home, I found that they were indeed tart cherries. It
> happens. The pitter came out, a crust wizzed up in the food processor
> and the first cherry pie of the season is at this moment cooling in the
> kitchen, preparing to meet its fate tomorrow. What a beauty!
>
> <it will wear its chastity belt throughout the night, just to be on the
> safe side>
>

I have no problem find dark sweet cherries for sale, but in my area fresh
sour cherries are virtually unheard of. I really miss those cherry pies
from fresh cherries. I can't even find them frozen, just canned. :-( The
same with gooseberries.

--
Wayne Boatwright
-------------------------------------------
Monday, 07(VII)/21(XXI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
'Eyes...failing...Chicken soup..only
chance for survival..' -The Tick
-------------------------------------------

Wayne Boatwright wrote:
> On Mon 21 Jul 2008 09:09:30p, Pennyaline told us...
>
>> While food shopping a few days back, I spotted what were marked as sweet
>> local cherries at a decent price. They were large and uniformly darker
>> red, and in very nice shape. In this area, nearly every fruit tree comes
>> on and ripens early. Tarts are ready first but sweet cherries are often
>> ripe by now, so I grabbed them up.
>>
>> Once I had them home, I found that they were indeed tart cherries. It
>> happens. The pitter came out, a crust wizzed up in the food processor
>> and the first cherry pie of the season is at this moment cooling in the
>> kitchen, preparing to meet its fate tomorrow. What a beauty!
>>
>> <it will wear its chastity belt throughout the night, just to be on the
>> safe side>
>>
>
> I have no problem find dark sweet cherries for sale, but in my area fresh
> sour cherries are virtually unheard of. I really miss those cherry pies
> from fresh cherries. I can't even find them frozen, just canned. :-( The
> same with gooseberries.

Until we moved from our old house two years ago, I used the tarts that
grew on the tree in the back yard. I miss that tree!

Before this year, I hadn't seen fresh tart cherries for sale anywhere.
It's usually sweets for sale here. Even back in the days when we went
out and picked our own in local cherry orchards, it was only sweet
varieties available.

On Mon 21 Jul 2008 09:26:02p, Pennyaline told us...

> Wayne Boatwright wrote:
>> On Mon 21 Jul 2008 09:09:30p, Pennyaline told us...
>>
>>> While food shopping a few days back, I spotted what were marked as
>>> sweet local cherries at a decent price. They were large and uniformly
>>> darker red, and in very nice shape. In this area, nearly every fruit
>>> tree comes on and ripens early. Tarts are ready first but sweet
>>> cherries are often ripe by now, so I grabbed them up.
>>>
>>> Once I had them home, I found that they were indeed tart cherries. It
>>> happens. The pitter came out, a crust wizzed up in the food processor
>>> and the first cherry pie of the season is at this moment cooling in
>>> the kitchen, preparing to meet its fate tomorrow. What a beauty!
>>>
>>> <it will wear its chastity belt throughout the night, just to be on
>>> the safe side>
>>>
>>
>> I have no problem find dark sweet cherries for sale, but in my area
>> fresh sour cherries are virtually unheard of. I really miss those
>> cherry pies from fresh cherries. I can't even find them frozen, just
>> canned. :-( The same with gooseberries.
>
> Until we moved from our old house two years ago, I used the tarts that
> grew on the tree in the back yard. I miss that tree!
>
> Before this year, I hadn't seen fresh tart cherries for sale anywhere.
> It's usually sweets for sale here. Even back in the days when we went
> out and picked our own in local cherry orchards, it was only sweet
> varieties available.

When I lived in Ohio I could always find 3 gallon tubs of freshly picked
and pitted sour cherries for sale through local orchards. When I bought
one, I would portion them in quantities for pies and freeze them. We
neverhad a cherry tree. We did have several black plum trees, though, and
I would make plum jam, tarts, and kuchens. I miss those tress.

I tried baking a pie using the sweet cherries once, but was not very
impressed with the results, although I like eating them out of hand.



--
Wayne Boatwright
-------------------------------------------
Monday, 07(VII)/21(XXI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
'Bother', said Pooh as he stuffed
Piglet's corpse into a trash bag
-------------------------------------------

Pennyaline wrote:

> While food shopping a few days back, I spotted what were marked as sweet
> local cherries at a decent price. They were large and uniformly darker
> red, and in very nice shape. In this area, nearly every fruit tree comes
> on and ripens early. Tarts are ready first but sweet cherries are often
> ripe by now, so I grabbed them up.
>
> Once I had them home, I found that they were indeed tart cherries. It
> happens. The pitter came out, a crust wizzed up in the food processor
> and the first cherry pie of the season is at this moment cooling in the
> kitchen, preparing to meet its fate tomorrow. What a beauty!

Yum. Cherry pie is my favourite. I haven't seen any sour cherries yet this
year. Yesterday I went by one of the local cherry farms that used to process
its own cherries and sell them pitted and frozen. There was a sign saying
"No Cherries . Juice Only"

Wayne Boatwright wrote:

> On Mon 21 Jul 2008 09:09:30p, Pennyaline told us...
>
>
>>While food shopping a few days back, I spotted what were marked as sweet
>>local cherries at a decent price. They were large and uniformly darker
>>red, and in very nice shape. In this area, nearly every fruit tree comes
>>on and ripens early. Tarts are ready first but sweet cherries are often
>>ripe by now, so I grabbed them up.
>>
>>Once I had them home, I found that they were indeed tart cherries. It
>>happens. The pitter came out, a crust wizzed up in the food processor
>>and the first cherry pie of the season is at this moment cooling in the
>>kitchen, preparing to meet its fate tomorrow. What a beauty!
>>
>><it will wear its chastity belt throughout the night, just to be on the
>>safe side>
>>
>
> I have no problem find dark sweet cherries for sale, but in my area fresh
> sour cherries are virtually unheard of. I really miss those cherry pies
> from fresh cherries. I can't even find them frozen, just canned. :-( The
> same with gooseberries.

Well, sour cherries grow around here but are never
sold in supermarkets. However there is a local farm
that grows them and they have a farm market. This year
they are selling 10-lb. buckets of pitted cherries for
$24.75. I found someone to split one with me so I ordered
one for this weekend. So, I'll be making cherry pie
this weekend.

It's too bad I don't live in Montana where my sister
lives - she can get 25-lb. buckets of pitted cherries
for $25! I'm jealous.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

"Pennyaline" > wrote in message
...
> While food shopping a few days back, I spotted what were marked as sweet
> local cherries at a decent price. They were large and uniformly darker
> red, and in very nice shape. In this area, nearly every fruit tree comes
> on and ripens early. Tarts are ready first but sweet cherries are often
> ripe by now, so I grabbed them up.
>
> Once I had them home, I found that they were indeed tart cherries. It
> happens. The pitter came out, a crust wizzed up in the food processor and
> the first cherry pie of the season is at this moment cooling in the
> kitchen, preparing to meet its fate tomorrow. What a beauty!
>
> <it will wear its chastity belt throughout the night, just to be on the
> safe side>

haha! I want to see a picture!

On Tue, 22 Jul 2008 04:16:56 GMT, Wayne Boatwright
> wrote:

>On Mon 21 Jul 2008 09:09:30p, Pennyaline told us...
>
>> While food shopping a few days back, I spotted what were marked as sweet
>> local cherries at a decent price. They were large and uniformly darker
>> red, and in very nice shape. In this area, nearly every fruit tree comes
>> on and ripens early. Tarts are ready first but sweet cherries are often
>> ripe by now, so I grabbed them up.
>>
>> Once I had them home, I found that they were indeed tart cherries. It
>> happens. The pitter came out, a crust wizzed up in the food processor
>> and the first cherry pie of the season is at this moment cooling in the
>> kitchen, preparing to meet its fate tomorrow. What a beauty!
>>
>> <it will wear its chastity belt throughout the night, just to be on the
>> safe side>
>>
>
>I have no problem find dark sweet cherries for sale, but in my area fresh
>sour cherries are virtually unheard of. I really miss those cherry pies
>from fresh cherries. I can't even find them frozen, just canned. :-( The
>same with gooseberries.

i can't remember ever seeing fresh sour cherries in the store (md). a
shame, really.

your pal,
blake
** Posted from http://www.teranews.com **

On Tue, 22 Jul 2008 15:50:28 -0400, blake murphy
> wrote:

>i can't remember ever seeing fresh sour cherries in the store (md). a
>shame, really.

Me either and I've wanted to make fresh cherry pie many times in the
past. Guess too many dummies bought them and thought they could eat
them like bings.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Tue 22 Jul 2008 06:43:07a, Kate Connally told us...

> Wayne Boatwright wrote:
>
>> On Mon 21 Jul 2008 09:09:30p, Pennyaline told us...
>>
>>
>>>While food shopping a few days back, I spotted what were marked as
>>>sweet local cherries at a decent price. They were large and uniformly
>>>darker red, and in very nice shape. In this area, nearly every fruit
>>>tree comes on and ripens early. Tarts are ready first but sweet
>>>cherries are often ripe by now, so I grabbed them up.
>>>
>>>Once I had them home, I found that they were indeed tart cherries. It
>>>happens. The pitter came out, a crust wizzed up in the food processor
>>>and the first cherry pie of the season is at this moment cooling in the
>>>kitchen, preparing to meet its fate tomorrow. What a beauty!
>>>
>>><it will wear its chastity belt throughout the night, just to be on the
>>>safe side>
>>>
>>
>> I have no problem find dark sweet cherries for sale, but in my area
>> fresh sour cherries are virtually unheard of. I really miss those
>> cherry pies from fresh cherries. I can't even find them frozen, just
>> canned. :-( The same with gooseberries.
>
> Well, sour cherries grow around here but are never
> sold in supermarkets. However there is a local farm
> that grows them and they have a farm market. This year
> they are selling 10-lb. buckets of pitted cherries for
> $24.75. I found someone to split one with me so I ordered
> one for this weekend. So, I'll be making cherry pie
> this weekend.
>
> It's too bad I don't live in Montana where my sister
> lives - she can get 25-lb. buckets of pitted cherries
> for $25! I'm jealous.
>
> Kate
>

I'm jealous of both of you. I can't seem to find any to buy at any price.

--
Wayne Boatwright
-------------------------------------------
Tuesday, 07(VII)/22(XXII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
MS-DOS: celebrating ten years of
obsolescence
-------------------------------------------

On Tue 22 Jul 2008 01:21:59p, told us...

> On Tue, 22 Jul 2008 15:50:28 -0400, blake murphy
> > wrote:
>
>>i can't remember ever seeing fresh sour cherries in the store (md). a
>>shame, really.
>
> Me either and I've wanted to make fresh cherry pie many times in the
> past. Guess too many dummies bought them and thought they could eat
> them like bings.
>
>

Years ago they used to be available frozen and unsweetened in plastic bags
at the supermarket. For pies that was almost as good as having fresh ones.
I haven't seen them in years, though.

--
Wayne Boatwright
-------------------------------------------
Tuesday, 07(VII)/22(XXII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
MS-DOS: celebrating ten years of
obsolescence
-------------------------------------------

blake murphy wrote:

>
> >I have no problem find dark sweet cherries for sale, but in my area fresh
> >sour cherries are virtually unheard of. I really miss those cherry pies
> >from fresh cherries. I can't even find them frozen, just canned. :-( The
> >same with gooseberries.
>
> i can't remember ever seeing fresh sour cherries in the store (md). a
> shame, really.

You can usually only very close to where they are grown. There really need to
be used the day they are picked. Most of them end up being processed, usually
into that gooey disgusting cherry pie filling. Some of the local farmers
started their own pitting and freezing operations and sell them frozen by the
pail. If I am lucky, I can get them freshly pitted in a pail, make a pie and
freeze the rest.

There is a small bakery in town that sells good pies and sour cherry season she
sells the fresh pies for $7.99. Considering the cost of a quart od sour
cherries and the work and mess of pitting them, it is a bargain.

There used to be about a half acre of sour cherry trees in the corner of the
farm across the road from our house and at one time it was owned by an elderly
couple who lived elsewhere. They looked after the trees but weren't so good at
harvesting them. We had an annual tradition of the "stolen cherry pie". I would
make up a batch of pie dough, stick it in the fridge and run across the street
and steal enough cherries for one pie. It was about 15 minutes from tree to pie
and into the oven. It was always the tastiest pie of the season.

For the record, a fresh sour cherry pie is the best pie in the world. Freshly
frozen cherries also make a pretty good pie, but that canned cherry pie filling
is for the birds.

sf wrote:

> Me either and I've wanted to make fresh cherry pie many times in the
> past. Guess too many dummies bought them and thought they could eat
> them like bings.
>

Can't you? I have eaten sour cherries for as long as I can remember, though they go down a little
better with a bit of sugar When I am scrapping out frozen cherries from a bucket I always pop a few in
my mouth. They are better than popsicles.

Wayne Boatwright wrote:

>
>
> I tried baking a pie using the sweet cherries once, but was not very
> impressed with the results, although I like eating them out of hand.

I have a British cookbook that has a recipe for "Canadian Cherry Pie" that
seems to use sweet cherries. This book has pictures with every recipe, and
they certainly look like sweet cherries and I noted that the recipe calls for
a heck of a lot sugar than you would use for sour cherries.


I have no idea why it is called Canadian Cherry Pie. I have never seen a sweet
cherry pie here. We always use sour cherries. But then. I live in an area
where sour cherries are grown.

8 oz shortcrust pastry
2 lb fresh cherries OR 2 x 15oz cans cherries
1 oz caster sugar
1 oz. ground rice
1 lemon
1 egg white
caster sugar

Preheat the oven to 450F
Roll out 2/3 of the dough and use to line 1-1/2 inch fluted loose bottomed
flan tin

Stone cherries (drain first if canned) and pour into a sauce pan with rice and
sugar. Grate rind fro lemons and squeeze out the juice. Add the juice and
grated rind to the pan, bring to a boil stirring. Simmer for 2 minutes and
cool.

Spread the cherry mixture into the pastry, roll out remaining dough. Moisten
the edges with water to seal. Brush with egg white and dredge with caster
sugar.

Bake for 10 minutes then reduce heat to 350 and bake for another 40-45
minutes..

On Tue, 22 Jul 2008 17:39:06 -0400, Dave Smith
> wrote:

>sf wrote:
>
>> Me either and I've wanted to make fresh cherry pie many times in the
>> past. Guess too many dummies bought them and thought they could eat
>> them like bings.
>>
>
>Can't you? I have eaten sour cherries for as long as I can remember, though they go down a little
>better with a bit of sugar
>
I dunno. I've never had them except cooked, but I can certainly
imagine some dummy buying them, thinking they were sweet cherries and
then complaining because they weren't sweet.

> When I am scrapping out frozen cherries from a bucket I always pop a few in
>my mouth. They are better than popsicles.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

Wayne Boatwright > wrote in
5.247:

> On Tue 22 Jul 2008 01:21:59p, told us...
>
>> On Tue, 22 Jul 2008 15:50:28 -0400, blake murphy
>> > wrote:
>>
>>>i can't remember ever seeing fresh sour cherries in the store (md).
>>>a shame, really.
>>
>> Me either and I've wanted to make fresh cherry pie many times in the
>> past. Guess too many dummies bought them and thought they could eat
>> them like bings.
>>
>>
>
> Years ago they used to be available frozen and unsweetened in plastic
> bags at the supermarket. For pies that was almost as good as having
> fresh ones. I haven't seen them in years, though.
>

Dried Sour Cherry Blondies


1 cup (250 mL) butter, softened
1 1/2 cups (375 mL) lightly packed brown sugar
3 Eggs beaten
1 1/2 tsp (7 mL) vanilla extract
2 cups (500 mL) Five Roses All Purpose Flour
1/2 tsp (2 mL) salt
1 cup (250 mL) dried sour cherries or cranberries


24 squares


Preparation:

Preheat oven to 350 °F (180 °C).

Butter a 9-inch (23 cm) square or 7 x 11-in (2 L)rectangular baking pan.
Beat butter with sugar until fluffy. Beat in eggs. Stir in vanilla.

Use a fork to combine flour and salt in a separate bowl. Stir in cherries
and add to butter mixture in 2 additions. Spread batter into prepared pan.

Bake in center of oven for 30 to 35 minutes or until blondies pull away
from the sides of the pan but center is still moist. Cool on a rack.

Tips:
* To replace Break-Free Liquid Eggs with whole eggs, please consult the
conversion chart on the manufacturer's Web site:www.burnbraefarms.com

--

The house of the burning beet-Alan

On Tue 22 Jul 2008 04:42:41p, hahabogus told us...

> Wayne Boatwright > wrote in
> 5.247:
>
>> On Tue 22 Jul 2008 01:21:59p, told us...
>>
>>> On Tue, 22 Jul 2008 15:50:28 -0400, blake murphy
>>> > wrote:
>>>
>>>>i can't remember ever seeing fresh sour cherries in the store (md).
>>>>a shame, really.
>>>
>>> Me either and I've wanted to make fresh cherry pie many times in the
>>> past. Guess too many dummies bought them and thought they could eat
>>> them like bings.
>>>
>>>
>>
>> Years ago they used to be available frozen and unsweetened in plastic
>> bags at the supermarket. For pies that was almost as good as having
>> fresh ones. I haven't seen them in years, though.
>>
>
> Dried Sour Cherry Blondies
>
>
> 1 cup (250 mL) butter, softened
> 1 1/2 cups (375 mL) lightly packed brown sugar
> 3 Eggs beaten
> 1 1/2 tsp (7 mL) vanilla extract
> 2 cups (500 mL) Five Roses All Purpose Flour
> 1/2 tsp (2 mL) salt
> 1 cup (250 mL) dried sour cherries or cranberries
>
>
> 24 squares
>
>
> Preparation:
>
> Preheat oven to 350 °F (180 °C).
>
> Butter a 9-inch (23 cm) square or 7 x 11-in (2 L)rectangular baking pan.
> Beat butter with sugar until fluffy. Beat in eggs. Stir in vanilla.
>
> Use a fork to combine flour and salt in a separate bowl. Stir in cherries
> and add to butter mixture in 2 additions. Spread batter into prepared
pan.
>
> Bake in center of oven for 30 to 35 minutes or until blondies pull away
> from the sides of the pan but center is still moist. Cool on a rack.
>
> Tips:
> * To replace Break-Free Liquid Eggs with whole eggs, please consult the
> conversion chart on the manufacturer's Web site:www.burnbraefarms.com
>

Alan, thanks for posting this. It sounds really good! <clipped and saved>

--
Wayne Boatwright
-------------------------------------------
Tuesday, 07(VII)/22(XXII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
I will not instigate revolution -Bart
Simpson/Episode 7G06
-------------------------------------------

Wayne Boatwright wrote:
> On Mon 21 Jul 2008 09:09:30p, Pennyaline told us...
>
>> While food shopping a few days back, I spotted what were marked as sweet
>> local cherries at a decent price. They were large and uniformly darker
>> red, and in very nice shape. In this area, nearly every fruit tree comes
>> on and ripens early. Tarts are ready first but sweet cherries are often
>> ripe by now, so I grabbed them up.
>>
>> Once I had them home, I found that they were indeed tart cherries. It
>> happens. The pitter came out, a crust wizzed up in the food processor
>> and the first cherry pie of the season is at this moment cooling in the
>> kitchen, preparing to meet its fate tomorrow. What a beauty!
>>
>> <it will wear its chastity belt throughout the night, just to be on the
>> safe side>
>>
>
> I have no problem find dark sweet cherries for sale, but in my area fresh
> sour cherries are virtually unheard of. I really miss those cherry pies
> from fresh cherries. I can't even find them frozen, just canned. :-( The
> same with gooseberries.
>
I can find fresh gooseberries right now. Suggestions? (Oh, they
will have to be saved because I am LCing.)

I have never had a cherry pie made from fresh cherries. Sniff.
Sometimes even the canned ones are unavailable.

--
Jean B.

Wayne Boatwright wrote:
> On Tue 22 Jul 2008 01:21:59p, told us...
>
>> On Tue, 22 Jul 2008 15:50:28 -0400, blake murphy
>> > wrote:
>>
>>> i can't remember ever seeing fresh sour cherries in the store (md). a
>>> shame, really.
>> Me either and I've wanted to make fresh cherry pie many times in the
>> past. Guess too many dummies bought them and thought they could eat
>> them like bings.
>>
>>
>
> Years ago they used to be available frozen and unsweetened in plastic bags
> at the supermarket. For pies that was almost as good as having fresh ones.
> I haven't seen them in years, though.
>
Pitted? That would be the best of all worlds!

--
Jean B.

On Wed 23 Jul 2008 05:57:27a, Jean B. told us...

> Wayne Boatwright wrote:
>> On Mon 21 Jul 2008 09:09:30p, Pennyaline told us...
>>
>>> While food shopping a few days back, I spotted what were marked as
>>> sweet local cherries at a decent price. They were large and uniformly
>>> darker red, and in very nice shape. In this area, nearly every fruit
>>> tree comes on and ripens early. Tarts are ready first but sweet
>>> cherries are often ripe by now, so I grabbed them up.
>>>
>>> Once I had them home, I found that they were indeed tart cherries. It
>>> happens. The pitter came out, a crust wizzed up in the food processor
>>> and the first cherry pie of the season is at this moment cooling in
>>> the kitchen, preparing to meet its fate tomorrow. What a beauty!
>>>
>>> <it will wear its chastity belt throughout the night, just to be on
>>> the safe side>
>>>
>>
>> I have no problem find dark sweet cherries for sale, but in my area
>> fresh sour cherries are virtually unheard of. I really miss those
>> cherry pies from fresh cherries. I can't even find them frozen, just
>> canned. :-( The same with gooseberries.
>>
> I can find fresh gooseberries right now. Suggestions? (Oh, they
> will have to be saved because I am LCing.)

You may send every fresh gooseberry you find directly to me! I will
immediately turn them into pies and jam!

Seriously, you could do jam/preserves. I don't know if they freeze well
for later use in pie. Somehow I have my doubts about that.

> I have never had a cherry pie made from fresh cherries. Sniff.
> Sometimes even the canned ones are unavailable.

There is nothing quite like a pie made from fresh cherries. Frozen
cherries come close, but still not the same. Canned sour cherries are now
running $4.00+ per cana round here. Rediculous!



--
Wayne Boatwright
-------------------------------------------
Wednesday, 07(VII)/23(XXIII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Are you really American if your
ethnicity has to be hyphenated?
-------------------------------------------

On Wed 23 Jul 2008 05:58:50a, Jean B. told us...

> Wayne Boatwright wrote:
>> On Tue 22 Jul 2008 01:21:59p, told us...
>>
>>> On Tue, 22 Jul 2008 15:50:28 -0400, blake murphy
>>> > wrote:
>>>
>>>> i can't remember ever seeing fresh sour cherries in the store (md).
>>>> a shame, really.
>>> Me either and I've wanted to make fresh cherry pie many times in the
>>> past. Guess too many dummies bought them and thought they could eat
>>> them like bings.
>>>
>>>
>>
>> Years ago they used to be available frozen and unsweetened in plastic
>> bags at the supermarket. For pies that was almost as good as having
>> fresh ones. I haven't seen them in years, though.
>>
> Pitted? That would be the best of all worlds!
>

Yes, they were pitted.

--
Wayne Boatwright
-------------------------------------------
Wednesday, 07(VII)/23(XXIII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Are you really American if your
ethnicity has to be hyphenated?
-------------------------------------------

Dave Smith wrote:

> sf wrote:
>
>
>>Me either and I've wanted to make fresh cherry pie many times in the
>>past. Guess too many dummies bought them and thought they could eat
>>them like bings.
>>
>
>
> Can't you? I have eaten sour cherries for as long as I can remember, though they go down a little
> better with a bit of sugar When I am scrapping out frozen cherries from a bucket I always pop a few in
> my mouth. They are better than popsicles.

Never could stand sour cherries raw/plain. However I did
used to eat rhubarb right out of the garden but I would
dip the end of the stalk in a bowl of sugar and then bite
it off, etc. I have a low tolerance for sourness in foods.
I'm appalled by a woman I know who eats lemons out of hand,
skin and all! (I also have a low tolerance for bitter tastes
so the lemon thing is a double whammy. ;-))

Kate


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On Tue, 22 Jul 2008 17:30:15 -0400, Dave Smith
> wrote:

>blake murphy wrote:
>
>>
>> >I have no problem find dark sweet cherries for sale, but in my area fresh
>> >sour cherries are virtually unheard of. I really miss those cherry pies
>> >from fresh cherries. I can't even find them frozen, just canned. :-( The
>> >same with gooseberries.
>>
>> i can't remember ever seeing fresh sour cherries in the store (md). a
>> shame, really.
>
>You can usually only very close to where they are grown. There really need to
>be used the day they are picked. Most of them end up being processed, usually
>into that gooey disgusting cherry pie filling. Some of the local farmers
>started their own pitting and freezing operations and sell them frozen by the
>pail. If I am lucky, I can get them freshly pitted in a pail, make a pie and
>freeze the rest.
>

when i was a kid (in md), a neighbor had a sour cherry tree and shared
with their neighbor some concord grape vines. we would eat ourselves
silly. that was the last time i have seen either, frankly.

your pal,
blake
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