Picking, Pitting and Preserving Sour Cherries

We have a few Montmorency sour cherry trees that, until this year, didn't produce enough cherries among the four of them to make a single pie. Between rabbits and deer gnawing on young trees, the polar vortex and inexplicable low fruit production, we considered getting out of the cherry growing business. Then everything changed.

This year the trees were loaded with fruit. We harvested and froze more cherries than we've ever used - four gallons in total. After years of negligible returns, we had a bumper crop. Each night for a week, we picked, pitted and froze. It felt like we were real cherry growers! And then with pride I posted my cherry pictures. Turns out most of my friends also had an exceptional cherry season. So much for my amazing fruit production skills. 

Cherries are ripe when they turn deep red and come away from the tree easily. Sour cherries freeze well and make beautiful pies, crisps, cobblers, jam, etc. We used a cherry pitter, but you can remove the pit by slicing the fruit in half and removing the stone or fashioning a homemade gizmo from a paper clip.

I've included the very best sour cherry pie recipe below. Aside from pie, the versatile filling can be used to top cheesecake, fill a black forest cake, baked into Danish pastry or spooned over ice cream.  

Cherries on the same tree will ripen at slightly different times.
Yellow and orange cherries will eventually turn red, signaling ripeness.

Chief gardener had to bust out the ladder to pick! These dwarf trees are about
nine feet tall. We'll trim next year to open up the center. Shaded cherries take longer to ripen.

Unpitted cherries, fresh off the tree.

Place pitted cherries on a baking sheet and place overnight in the freezer.
When completely frozen, remove to a freezer container. Use within one year.

Sour Cherry Pie

Adapted from Bountiful Ohio

4 cups unsweetened, pitted tart cherries, thawed (20 oz)

1 1/4 cup sugar

1/4 cup cornstarch

2 Tbsp butter

1/2 tsp almond extract

1/2 tsp vanilla extract

1-2 drops red food color (optional, but pretty)

Pastry for 9" double crust pie

In a medium saucepan, combine cherries, sugar and cornstarch. Cook and stir until mixture cones to a boil. Remove from heat. Stir in butter, extracts and food color.  Let stand at room temperature for one hour.

Roll out half pastry. Place in bottom of 9 inch pie plate. Pour cherry filling into shell. Roll out remaining pastry. Adjust top crust, seal and vent. Bake at 375 degrees for 40 minutes until golden brown. Cool completely. Serve. 

Processing Greens

We grow most of the greens we eat throughout the year. It's an easy-to-grow, prolific crop and freezes beautifully. We plant primarily spinach and chard, but also eat the greens from broccoli rabe. Since we don't use row covers, harvest generally takes place by late spring. However, the unusually hot early June weather caused some sun scald on the spinach and bolting in the rabe.

Left to right: broccoli rabe, Swiss chard, spinach.

The bottom rabe is perfect for eating. Top rabe is still edible,
but open flowers indicate it's past prime.

Chard after blanching. Stems retain their bright color.

After blanching, we'll roughly chop, vacuum pack, add the date and pop in the freezer. 

We use the chard and spinach interchangeably in recipes. Our favorites include sauteed and creamed greens (great accompaniment to steak), in hot dips like artichoke, in pasta florentine, and we've found rabe makes a tasty bitter sandwich topper that's a nice foil to rich Italian meats.

Processing Greens
Wash greens. Bring a large pot of salted water to boil. Lower greens into water. Cook for 2 minutes just until wilted. Remove greens from water. Chop if desired. Place in freezer container. Freeze. Consume within one year.

Garden Update - June 2015

Hello from chief gardener John! Things are going well in the garden so far this summer.  We've had nice rains and unusually warm weather, which have kept everything growing. We gambled like everyone else and put tomatoes in early, but they are looking fantastic. The asparagus did well but was a quick, short harvest. The greens are growing nicely - we've eaten a lot fresh and just began to preserving the rest. Turnips have been delicious and the beets are almost ready!  The currants and sour cherry trees are producing well - it might be our best year ever for both.  I just planted winter squash and pumpkins from seed. I recently learned planting them a little later than I used to will help avoid squash bugs. The good weather has also helped the weeds, but I've been working to keep them (mostly) under control.    

Tasty garden sandwich with fresh greens, herbs, and pickled hot peppers from last years garden.

Montmorency sour cherry tree.

Slicing and paste tomatoes for juice, sauce, salsa.

Eggplants look great this year! Can't wait for eggplant parmesan!

Sweet and hot peppers. Several are producing fruits already!

Green Beans

Pickling cucumbers. We'll make dill, bread & butter and fresh (refrigerator).

Beets almost ready to pull. We'll eat a few fresh and the rest will be pickled.

Caraflex cabbage produce tight, pointed heads (rather than round). Good for grilling.

Fresh Herb Dips

Our herb bed is just outside the kitchen. I want the herbs close so I can grab a handful of fresh flavors when I'm cooking. Despite taking cuttings almost every day, the bed is packed so I'm always looking for new ways to use herbs. These dips help use the excess.

Throughout the summer, I keep a variety of dips in the fridge. Along with fresh vegetables from the garden, the dips make a quick side. Throw burgers on the grill and a meal is ready in 15 minutes. And in addition to great, fresh flavor, these dips are healthy and filling.

Removing the liquid from the cucumbers will keep the Yogurt Dill Cucumber Dip
 thick and creamy. Start by chopping cukes, tossing with salt and allowing to sit for
an hour.  Rinse, drain, and squeeze to remove excess water. 

Easy peasy! Mix all the ingredients, refrigerate for a couple hours and enjoy!

Yogurt Dill Cucumber Dip (Tzatziki)
Adapted from World Vegetarian
Greek yogurt provides a tangy base for this dip. To use regular yogurt, drain in a cheesecloth lined strainer in the fridge for 3-4 hours.

Ingredients
1 cucumber, peeled, seeded and chopped
1 tsp salt
2 cups Greek yogurt
1/4 cup chopped fresh dill
1 green onion, white part chopped
2 Tbsp olive oil
1/8 tsp garlic powder
Salt and pepper to taste

Combine cucumber and 1 tsp salt in a small bowl. Cover and set aside for one hour. Rinse cucumber, drain and squeeze out excess liquid. Combine with remaining ingredients. Chill at least 2 hours before serving.

Herb & Feta Dip incorporates four distinct herbs for a fresh, bright flavor. 

Yogurt Dill Cucumber dip (left) and Herb & Feta dip (right).
Serve with fresh vegetables, crackers or pita wedges.

Herb & Feta Dip
From EatingWell
Once pureed, the beans make a creamy base that's enhanced by the addition of yogurt and feta. The flavor also pairs well with grilled chicken, lamb and vegetables.

Ingredients
1 15-ounce can white beans, rinsed
3/4 cup nonfat plain yogurt
1/2 cup crumbled feta cheese
1 tablespoon lemon juice
1 teaspoon garlic salt
1 teaspoon freshly ground pepper
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
1/4 cup chopped fresh mint
1/4 cup chopped fresh chives

Place beans, yogurt, feta, lemon juice, garlic salt and pepper in a food processor and puree until smooth. Add herbs; puree until incorporated. Chill until ready to serve.

Hosting Supper Club

A few years ago, my husband and I were complaining we didn’t get to see enough of our friends. After hosting a fun, lively dinner party we’d ask: why don’t we do this more often? After a particularly fun evening in December, I landed on my New Year’s resolution: get together with friends more often. And so, Supper Club was born.

I came up with a few simple guidelines. Here’s how Supper Club works:

• Lots of friends are invited, but only the first 10-12 who respond can come. The dining room table can accommodate 16, but I’ve found a slightly smaller group keeps everyone engaged in the conversation. When two or more discussions are happening at the same time, I can’t keep up!

• The menu is included with the invitation. I ask guests to share food allergies/intolerances with their RSVP, which is due one week before the event.   

• I cook the meal, but guests are asked to bring along a favorite beverage to share. Some of my friends live 45 minutes to an hour away and I don’t want anyone worrying about transporting food, proper food temperature, etc. And I like controlling the menu. 

• Guests can reserve space for up to two friends. Those new friends are then added to future invitation lists (with their permission). I like meeting new people and this is a great way to include folks I don’t know without the stranger danger.

• At least six people need to make a reservation to prevent Supper Club cancellation. So far, this hasn’t been a problem.

Guests are invited to come 30 minutes before the meal is served. I usually put out a cheese board (the easiest appetizer for a crowd - see examples below) and friends gather around the island in the kitchen. It’s a more intimate space than the dining room and encourages introductions. It doesn’t feel like an ice breaker at all.

I began hosting Supper Club once a month. That was too frequent for everyone. So we’ve settled on one event each fall, winter and spring. With vacations and family activities, summers are just too busy.  

Each Supper Club is unique as attendees are always changing. The diversity of guests results in great conversations on everything from food production methods and local restaurants, to family issues and careers. Just depends who shows up. 

Dining room table set for a fall Supper Club. We grew the centerpiece!

A cheeseboards is an easy, fun first course.

Cheeseboard Ideas

I love cheeseboards because they’re great beginning noshes without any extra work. The best boards offer a mix of flavors, textures and colors, including: cheese, nuts, fresh or dried fruits, sweet spreads, crackers or flatbreads and fresh herbs. A few of my favorite combinations:

• Cheddar, fresh apples, roasted pecans, seeded crackers, sage
• Blue Cheese, honey or fig jam, fresh pears, spiced walnuts, whole grain crackers, rosemary
• Feta, pitted whole dates, flatbread, pistachios, mint 
• Swiss, plums or red grapes, smoked almonds, buttery crackers, parsley

Solving Drainage Issues

Most of our property is flat with heavy clay soils. As a result, our garden is wet, poorly drained, and we occasionally lose crops to standing water.

The Chief Gardener began serving as a board member on the Delaware County (Ohio) Soil & Water Conservation District a few years ago. The organization is a member of the state and national Association of Districts that began as a response to the 1930s Dust Bowl. Today, the country has about 3,000 conservation districts which help farmers, developers and homeowners manage soil and water conservation issues.

When we learned that the District was looking for a site to host a public drainage workshop, we volunteered. To prep for the event, I hung out with a couple of Delaware SWCD staff as they investigated the property. Here's what I learned:

• Drainage tiles have been used by farmers for decades to move water from a field while keeping the soil in place. Formerly made of terra cotta, tiles are generally buried two to three feet below the surface. Today's tiles are made of corrugated plastic tubing with holes in the top to allow the water to enter. Excess rain drains through the soil, into the tile and is channelled off the property via gravity.
• If your property was ever farmed - even 100 years ago - there's a good chance you've got access to tiles. The tiles continue to function unless they're crushed or become clogged (usually by lawn debris or tree roots).
• Your local Soil & Water Conservation District office staff will come out, free of charge, to locate tiles and make recommendations. Any excavation, tile replacement, tree removal, etc. is at the homeowner's expense.
• Most US residents have access to a SWCD office. While each district has programs unique to their location, most offices offer information on soil health, wildlife, water (including rain barrels), and even offer grants for conservation practices, including drainage tile, cover crops and hoop houses. Find your local office here. 

SWCD staff look for existing buried tiles. They begin with arial photos which can
 reveal where tiles are buried based on historical wet and dry patterns. Metal rods are pushed
into the ground to the locate the tiles. The rods make a unique noise when they strike a tile.

Once the tiles are located, the line is marked with flags.

This line is probably clogged with the roots from this cottonwood tree. We may have to remove it.

I'll continue to share progress as we host the workshop, replace tile and improve drainage and soil health. We're hoping next year to boost production and create a few more garden plots. 

Home Canning FAQs

For the past 20 years I've traveled around the state judging home canning competitions. It's a great opportunity to visit with home canners, learn what's happening in their kitchens, and discuss canning techniques. I've noticed that many canners rely on friends and family for information. While I like the idea of sharing traditions, too often outdated preservation methods are passed along.

Canning standards are updated every few years. Recipes or methods that your grandmother used may be antiquated as produce varieties have evolved with different acid levels, new strains of bacteria exist, and we know a lot more about preservation and safe food handling.

On the heels of a recent botulism outbreak in Ohio which killed one and sickened dozens, I thought I'd revisit questions I'm often asked. This is not a complete list. If you have other questions, leave a note in the comment section below, contact your local extension office, or browse these resources:

• National Center For Home Food Preservation
• USDA Complete Guide to Home Canning
• Ball FAQs and Step-byStep Guide

Are water bath and pressure canners interchangeable?
A pressure canner is used for low acid foods like green beans, carrots, potatoes, meat, etc. The temperature inside a pressure canner reaches 240 degrees, which is required to kill botulism spores. Water bath canners, used for high acid foods like fruits, bread spreads and pickles reach 212 degrees. Regardless of how long the jars are processed in a water bath canner, the internal temperature will never reach 240 degrees. The canners are not interchangeble.

A water bath canner, left, is used for high acid foods.
A pressure canner, right, is used for low acid foods. 

My jars seal without processing. Do I need the extra step of processing?
The USDA recommends all jars need to be processed in a water bath or pressure canner to be shelf stable. A sealed jar means a vacuum was created and air/bacteria will not get in the jar. It doesn't mean the contents of the jar are sterile. Processing in a canner will sterilize the contents.

Why do I need to use updated recipes?
Home spun family recipes, or any recipe older than 20 years old should be replaced with a more recent, tested recipe. Canning standards are routinely updated. Seek recipes from a reliable source: USDA, local extension, Ball or National Center for Home Food Preservation (see links above).

The Ball Blue Book is great resource with tested, vetted recipes. This is the 2015 edition.

How do I can my spaghetti sauce (or other family favorite)?
Unless you're using a tested canning recipe from a reliable source your recipes cannot be canned. However, many homemade foods can be safely frozen, including spaghetti sauce, chili, salsa and more. Your recipe may differ in acid, viscosity, etc. so applying a processing time from a canning recipe can yield an unsafe product.

What are the signs of spoilage?
Mold, "off" odor, leaking jars and bulging lids are all signs of spoilage. Do not consume. However, botulism is odorless and tasteless, often showing no visible signs of spoilage. As a result, the USDA recommends boiling low acid, pressure canned food for 10-15 minutes before consuming.

Can I reuse the lids?
Two piece lids include a threaded ring and flat lid with a gum adhesive. Rings can be reused as long as they tightly hold the lid agains the jar. Lids can only be used once. New lids promising multiple use are available on the market, but they are not recommended by the USDA.

Two piece lids come with a flat rid and threaded ring. Only the ring can be reused.

Can I alter a canning recipe?
You can safely remove salt, although flavor will be impacted. Adding or removing other ingredients can alter the acidity. It's always best to stick to the recipe.

Why do I need to acidify tomatoes?
Tomatoes come in lots of varieties, some less acidic than others. To make sure tomatoes are properly acidified, add 2 Tbsp lemon juice or 1/2 tsp citric acid to each quart of tomatoes.

Can I use my oven to can food?
During "oven canning" filled jars are placed in a hot oven until the lid gum softens and seals. The contents of the jar aren't processed. It's not canning, and it's not safe.

How long will home canned food last?
Home canned food should be consumed within one year. While it may be safe beyond a year, flavor and nutrition decline.

Want more info on the science of canning? In addition to the sources listed above, I encourage you to read one of my favorite preservation posts, written by a microbiologist.

Have food preservation questions? Leave me a comment below.