I planted a dwarf Montmorency cherry tree several years ago, and have been waiting eagerly for a year in which I could actually, y’know, pick some cherries. Previously, one defiant bird stripped all the cherries before they even had a chance to ripen, but this year, the tree not only had a bumper crop, but the birds mysteriously stayed away.
In the last week, we’ve harvested three huge bowls of tart cherries, probably around 10 quarts total. I was mystified at the good luck until Paul reminded me that a feral cat has taken up residence in our backyard — a slender, white-and-grey kitty with gangly long legs that we have taken to calling “Teenage Cat.” That seems to be the only differing factor this year — the topmost branches were picked clean as usual, but all the lower ones remained untouched — and it seems as likely an explanation as we’re going to get.
After pitting them in stages and freezing them (there’s only so much pitting one can do in a day before one starts getting aggrivated…) I’ve simmered the cherries down in the crockpot and whirled the results in my blender to make a kind of cherry butter. I’m more fond of jam with whole fruit, but this allows a nice thick jam consistency without a ton of extra sugar or pectin. I like it lots.
Thanks, Teenage Cat! We’ll have to leave you some extra food out this winter.
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