The cherries were plump. juicy, and full of flavor. Here's Vanessa gathering a handful.
Vanessa brought her four-year-old nephew, Kai, who had a great time picking off the low branches. We went to Enos Family Farms, the only certified organic u-pick in Brentwood, where they keep the trees pruned so that the branches are low enough for hand-picking. Keeps it engaging for the little ones.
We also picked up some Blenheim apricots, which were in the transitional stage of becoming organic (it takes three years of no chemical inputs to become certified).
These little babies were oh-so-sweet with an excellent texture. I even ate them raw. Not my preferred way to enjoy an apricot as they tend to be mealy in their uncooked state.
Not these guys.
My plan was for the four of us to come back from the picking for a jam party, but that was too much to tackle in one day. Especially since I came back with 21 pounds of cherries and 10 pounds of apricots. When my daughter caught a glimpse of the booty I brought home she said, "Mommy are you going to take the pits out of all those cherries tonight? I don't think you should do that. You'll be up all night and you need your rest."
I took her advice and only pitted half the cherries yesterday. Today I am all day in the kitchen whipping up cherry pickles, cherry olives, two kinds of cherry jam, and putting up the rest in the freezer. I'll post recipes this week.
What about the apricots, you ask? I'll be trying out some apricot tangelo butter, apricot ginger and apricot brandy jam. But I'll save that for tomorrow. A girl can only do so much in a day.
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