In Season: Cherries

I marched up and down and through every dirt road, corn field and briar patch on my grandparents' farm, formally known as "The Farm," and picked wild blackberries and raspberries and homegrown strawberries, fresh warm peaches, crisp apples...

But I had no idea there were wild cherry trees along the edge of the woods until my dad found them on a hike not too long ago. A precious find.

The most common kinds of cherries are the wild, or sweet, cherry and the sour cherry. They are in season in North America during the summer months, but peak season is in June. And if you're looking for something delicious to whip up with some fresh cherries, give these recipes a try:

• Cherry Limeade Cupcakes
• Sour Cherry Compote
• Chocolate Covered Cherry Cobbler
• Sweet Cherry Sorbet with Lemon Basil

Chocolate Covered Cherry Cobbler

I'll be going home tomorrow to spend some time with my family for Thanksgiving. It's gonna be a little different this year since the only kids at home now are me and my sister. We're used to having at least two other brothers hanging around to make some noise! The holidays always make me miss my family and feel very introspective, which can be a good thing. This time, it made me think of my dad and Jeffie, my baby brother who now towers over me by at least a foot, and their almost unquenchable love for everything chocolate covered cherry. This one's for you guys!

Chocolate Covered Cherry Cobbler   [click to print]
For the Filling: 
2 c. frozen cherries, thawed
3/4 c. sugar

Combine cherries and sugar in small bowl. Heat in microwave for 1-2 minutes to just warm. Set aside. 

For the Crust: 
1/3 c. butter or margarine
3/4 c. flour
1/4 c. cocoa powder
1 c. sugar
1 tsp. baking powder
1/4 tsp. salt
1/2 c. milk

Place butter in 10x10 baking dish and set in oven while it preheats to 375. Whisk together dry ingredients in bowl. Add milk and stir to combine. Pour over melted butter in baking dish. Spoon cherry mixture over batter. Bake for 30-35 minutes or until crust looks dry and browned.

Source: Adapted from my mom's memory of her basic college days' cobbler recipe