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The gorgeous cherry, adorned in pink, has exchanged those frills for ruby jewels.

More juicy, tart cherries than we can manage. We pick and pit and freeze and can and bake and pit some more. It feels like mostly pits, but the sweet-tart joy we reap is worth every stone (even when you get one in your cake). And there’s plenty leftover for the birds.

For others with tart cherries dripping from your trees, these are our new favorites:

Sour Cherry Preserves and a variation with a blender to make it into jam.

Moist Yogurt Cake with Tart Cherries with our variation of 1 tsp almond extract and 1 tsp vanilla.

A special juice recipe created by Weston: “extra hummingbird juice and cherry juice”, a tasty treat.







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