2 hours ago
Friday, June 18, 2010
It's that time of year again, when my friend Martha delivers the mother load of freshly picked Bing cherries to my door.
It is a beautiful thing having 5 lbs of gorgeous ripe cherries, but try pitting all of them to make chutney.
No good deed goes unpunished.
I set myself up outside on a chair with 2 bowls, one for the cherries and one for the pits.
I put a full length apron on and use a cherry pitter, but the red juice still gets everywhere.
After I am done, I am ready for the nut house and it looks like a bloody massacre all over my patio.
(this is only 1/4 of the pitted cherries!)
I made my annual batch of cherry chutney and paired it with some herb goat cheese and fresh sage from my garden.
If you have the time, have a lot of cherries and a lot of patience, then I highly recommend this!