The early morning was spent preparing a big batch of Hood River organic cherries for the dehydrator.Â Â We ate oodles fresh, and what is left will go in a batch ofÂ sweet cherry brandy (makes the best fruitcake for Christmas).
If you don’t have a cherry pitter, check out this tip, and these, for how to remove cherry pits.Â Â I like the way the cherries dry better when they’re sliced fully in half, but I do pit them when making brandy, pies, feeding them to the children.
Later this afternoon, we’re going picking for sour cherries (more on that tomorrow).Â I’m excited to get some locally – I’ve actually never cooked with them before, and hear they make excellent pie and jam.
I really like preparing stone fruit for jam, drying, etc.Â It’s such a rhythmic, meditative process.Â Â Gives me time to think, pray, while slicing the fruit, removing the pits to a separate pile.Â It reminds me a bit of traditions that use prayer beads. Â It’s a very peaceful thing, really.