First day for our black sweet cherries!

The daylilies in front of our market are once again just beginning to bloom, which is a remarkably accurate indicator of the start of our cherry season!  There has been only one year that I can recall when the first day of black sweet cherries did not coincide with the first blooms of the daylilies!  It’s pretty amazing, and a nice reminder of the order that is in our universe.

Cavalier is the earliest-ripening variety of our black sweets, and I love opening the season with this one!  It is flavorful, with a nice balance of acids to sugars–a good way to start the season!  We started by spot-picking some of the trees that had a lighter crop (they ripen first).  Many of the trees are nicely loaded up, so they will ripen a bit later.  So far, the cherries are all looking very nice.  Now the challenge is getting them to harvest!  The weather is looking good right now for them; warm sunny days without rain will give us the best quality.

These cherries are great to eat fresh as is, popping one at a time into your mouth and spitting out the pits.  They also would be an excellent choice for this family heritage recipe that I got from my mom.


Cherry Pudding

By Joann Rennhack Published: June 27, 2015

  • Yield: One 8' X 8 (9 Servings)
  • Prep: 15 mins
  • Cook: 30 mins
  • Ready In: 45 mins

This pudding is similar to a fruited bread; the sweetness comes from the sauce that it is served with.



  1. Mix together 1 1/2 c. flour, 1/8 t. salt, & 2 t. baking powder (dry ingredients); set aside.
  2. Combine 1 beaten egg, 1 cup Half & half, and 1 teaspoon vanilla in large bowl. Stir dry ingredients into this mixture.
  3. Add 2 c. pitted cherries.
  4. Pour into greased 8" x 8" pan. Bake in preheated 375 degree F oven for 30 minutes (or 350 degrees F for 45 minutes, until toothpick inserted in middle comes out clean. Serve warm or cold, with topping. Refrigerate unused topping.
  5. Topping: Mix together 1 c. brown sugar with 1/3 c. heavy whipping cream, unwhipped.
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