I am fortunate to live in an area with some remaining cherry orchards. For a few weeks each year these orchards are open for U-Pick cherries.  Seeing as how we are in the midst of a pandemic—80 days of Shelter-In-Place and counting—and U-Pick Cherries being a relatively safe outdoor activity with masks in place, we’ve been twice in two weeks. That’s a lot of cherries!

Caution #1: U-Pick cherries are not cheap, they might even be a bit more than you’d pay in the grocery store. But they’re tasty and fresh, and last a surprisingly long time.

Caution #2: If you go cherry picking, you will undoubtedly come home with more cherries than you would if you bought a bag at the grocery store or farmer’s market. So bookmark a few of our very favorite cherry recipes, such as Cherry-Limeaid, and Fresh Cherry Pie!

First up, though, we have Fresh Cherry Salsa! It’s surprisingly good. I’ve eaten it with tortilla chips, layered on top of grilled tri-tip, and layered on top of chicken in a chicken taco. So, so good!

Fresh Cherry Salsa

• 3 cups (575 grams/1 ¼ lbs) fresh cherries, pitted and coarsely chopped
• 2 ½ cups tomatoes, chopped (453 grams/1 lb./2 large)
• ½ cup very finely chopped red onion (OK to sub sliced green onion, if preferred)
• 1-2 jalapeños, seeded and minced (adjust to taste)
• 1 bunch fresh cilantro, chopped (about ½ cup)
• ¼ cup fresh lime juice (2 limes)
• Salt to taste

Chop everything up, combine with the fresh lemon juice and salt. Adjust the lime, salt and jalapeños to taste.  Pour into a pretty bowl and serve with tortilla chips or on ladled on top of grilled meat, or layered in a taco, you’ll love it!

And thank you for stopping by!