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Chicken Scratch Poultry

Friday, June 21, 2013

Cherry Season On The Farm

It's cherry season here on the farm, it doesn't last long but boy are they good.  Fresh sour cherries make the best jam I have ever tasted but today I'm going to make something else pretty delicious, cherry tarts. When we moved to this farm it had  Pie Cherry, Bing Cherry, Peach trees, Goose Berry bushes and tame Black Berry.  The trees where a bit neglected and now they don't produce real well but we still manage to get enough berries to enjoy.  Last year we planted a couple of new cherry and peach trees in hopes of having fresh fruit in the future.

Sour Pie Cherry

Bing Cherry
I began by picking fresh Sour Pie Cherries, this only took a couple of minutes to get enough to make a few tarts.
I love picking cherries, it's nice to have a little quite time outside away from the distractions of life and enjoy the great outdoors.  While picking I watch the wild birds picking along with me and listen to our roosters crowing in the background.  I love this place and all it has to offer.
I picked about 3 cups of cherries.  When it's the perfect time to pick cherries the stems stay on the tree when you pull the cherry and no need to stem them. Next give them a good rinse in cold water and your ready to remove the seeds.
I found this cherry stoner at an auction a few years ago and I'm so glad I bought it, it's pitted many cherries over the years.  It's not perfect, it does smash the cherries but I don't care it pits them so fast and is so easy to use.  In just a couple of minutes your cherries are pitted and your ready to bake.
All you do is put a few cherries at a time in the hopper, crank the handle and the cherry meat falls out the bottom.
It spits the seeds out here and they fall into a bowl.
3 cups pitted cherries
2/3 cups sugar 
1 1/2 tablespoon cornstarch
1 store bought pie curst or make your own
I put my pie crust on a cutting board, used my jar funnel for canning to make a circle that fits perfect into the cupcake pan.
 Cut on the lines.
place circle of dough into cupcake pan.
Mix your sugar and corn starch into the cherries.
fill each one with cherries but don't over fill.  Bake at 375 degrees for about 25 to 30 minuets.
Add a dollop of whipped cream and enjoy.


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