![]() ![]() The quality of our harvest is second to none. ![]() We actively grow over 140 acres of Montmorency tart cherries, in addition to Balaton cherries, black sweet cherries, apples, peaches, pears, apricots, plums, and nectarines. ![]() Our orchards are located on the northern edge of Michigan’s famed cherry growing region, atop glacier-formed ridges, and rolling hills near Torch Lake and Lake Michigan’s Grand Traverse Bay. We love the farming life and work hard to grow quality fruit. We are a first-generation farming family, growing into the second. His favorite? “Brooks is the best tasting cherry of all,” he says.Brothers John and Jim King, along with their wives Betsy and Rose and their children, have been growing fruit in Northern Michigan for more than 30 years. Yuk Hamada should know at Hamada Farms, he grows 20 types of cherries. If you’re confounded by the varieties of cherries on offer at the market - Bing, Brooks, Tulare, Rainier and others - there’s only one way to be sure which kinds you’ll like: taste them. For those who can’t get to them right away, chef Eric Gower recommends putting cherries in a plastic bag together with a damp paper towel, then stowing in the refrigerator’s crisper. Cherries will not ripen once picked, so eat them as soon as possible after buying them to get the best flavor. When shopping for cherries, seek out firm, plump fruit with unblemished skin and the stem intact. Using the tip of a pastry bag and a sturdy straw or a slender spoon handle, you can push the cherry pit through the stem-end, from the bottom. While some cooks swear by a cherry-pitter to ease prep work for recipes, other implements will do. They also perfectly complement meats such as pork or chicken. While the most obvious of these is in a dessert such as pie or clafoutis (fruit baked in a batter), cherries make terrific adornments for salads. If you can resist popping them into your mouth one by one until they?re gone, cherries present a number of possibilities in the kitchen. California ranks second in US sweet cherry production, behind Washington, and farmers market visitors are treated to our state’s abundance from early May through June.Ĭherries can be a challenge to farm they are vulnerable to too much rainfall (not uncommon during the spring months when they are ripening on the trees) and are easily bruised. But within the sweet category lies a dizzying array of colors and tastes, from rich crimson to blushing sunshine, lushly sweet to pleasantly tart. Turkey remains a top exporter of cherries, along with the United States.īetween the two types of cherries “sweet and sour” you will mostly find the former at the Ferry Plaza Farmers Market. Turkey was the original exporter of cherries to Europe, and French settlers brought them to America in the 1600s. The cherry’s name has been linked to Cerasus, a Turkish city now known as Giresun, and earlier to the Greek root kerasos. That’s no hardship, of course, given how irresistible they are. With their relatively brief season and short shelf-life, they demand prompt and concentrated consumption. That said, cherries don’t wait for much gazing. A bowl of jolly, shiny cherries is such a visual delight that they feed the spirit before they ever hit your mouth. ![]()
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