Today’s Front Burner column in the Extra section is about cherries, which have ripened earlier this year than some growers can ever recall. I know I had a passel of them on my cherry tree (pictured here) and I could only reach a tiny percentage of them. Look at all the cherries in this picture that I could not reach! Maybe I should rent a cherry picker next year!
Here is a link to my column.
Click these links for the recipes that ran with my column:
I didn’t have room to fit a couple of other recipes in print today, but you can find them in the PlateUp database by clicking the links below:
After you read the column and/or check out the recipes, I’ll be interested in your thoughts about a couple of different things. First, do you have a cherry tree or memories of growing up with a tree that produced enough cherries every year to do a picking?
Second, I’d like to know how my family’s cobbler recipe compares to any cobbler recipes you may have used before. Because I find that a lot of people who say “cobbler” actually mean something much different than what I grew up with. For example, some people call fruit with a pastry crust on top a “cobbler,” but that’s never been my idea of one. I’m not saying any one is right or wrong, I would just like to conduct a little sociological culinary experiment.