Just went to the new save mart that opened a few days ago not like the old save mart. They had large sweet bings for 1.70 a pound. We eat cherry straight up after washing.
My sour cherry score today!! ButâŚI will have to do some marathon putting in the morning. The sour ones seem much more difficult and messy to pit than the dark ones. I will be dreaming of pies and Black Forest cakes in the dark of winter.
5 Likes
I cannot tell you how jealous I am!
2 Likes
Do you pit and freeze? Or do you need to parboil first?
Thanks-a newbie to freezing cherries. 
Not Elsie, but freeze as is. If you have the room, spread out on a large cookie sheet or 1/2 sheet pan(s) to freeze, then transfer to plastic. They keep amazingly well, with a long freezer life IME.
1 Like
The normal price is about three bucks a pound. I think the price was so good because it was their grand opening.
1 Like
When they first hit the market in Western Wa, theyâre about $6.99/lb. After a week or two, you start seeing them on sale for about $3, sometimes less, but not frequently, @Foodhunter. Enjoy!
1 Like
Update: the flat of cherries took me nearly 8 hours!!! Of pitting with just a few stretching breaks. My thumb is still a bit soređ but have a nice row of frozen cherries in the freezer.
3 Likes
And just to use some of them fresh I tried this recipe from âMidwest Madeâ
Delicious little cake squares with a spoonful of âcherry pie fillingâ.
6 Likes
Oh yum on the cherry squares! Good job hanging in for all the cherry pitting. Youâve got some enviable frozen assets now @Elsieb.
2 Likes
Sun dried sweet (Bing?) cherries. Note to self; I bought these said to be grown in California at less than 2 dollars a pound a week or so ago, but didnât see them today.
3 Likes
I scored four pints of sour cherries at the farmers market on Saturday and pitted them today to make sour cherry streusel pie⌠Except I was too lazy to make pie crust, so I just did the filling and topping. I added a splash of bourbon and some almond extract to this Epicurious recipe. A tiny bit soupy but the liquid is heavenly.
4 Likes
Can you share the recipe? This looks delicious.
Itâs from âMidwest madeâ. I donât think we are supposed to copy recipes here that arenât already published online. They were delicious the first day but were a bit soggy the next day.
On the gotta try list!
I made pickled cherries last year and found lots of uses for them.
1 Like
