Fresh from our orchard in Osoyoos, BC our cherry season usually runs between end of June to August. Over the summer, Rob makes countless trips up the Crow’s Nest Highway to pick up these fresh cherries, along with other Okanagan fruits, and brings them straight to the market for you to enjoy.

These Sour Cherry Crumb Bars won my heart at Starbucks a few years ago, but to my dismay was discontinued so I had to create my own recipe by adapting a few I found on the web.

This dish not only smells amazing while it bakes but it’s an incredibly easy one-dish dinner, no pre-browning or complicated sauces to make. It’s also elegant enough for company or perfect for a casual summer patio dinner.

This compote makes an easy but elegant dessert sauce to top ice-cream, cheesecake or drizzle over a Pavlova.

This is a show-stopper of an appetizer, the sweet cherries soften with roasting, and warmed with a well-aged Balsamic vinegar and finished with crunchy salt. Everyone coming back for seconds.

No canning required! Simply warm the bourbon enough to dissolve the sugar, pour them into pretty jars and you’ll be the hero of the next cocktail party!

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