Our tree in the front yielded 20 quarts — 20 quarts! — of sour cherries. With only two days to put them up into sour cherry preserves, we had to work quickly. We picked and pitted on Saturday night and […]
My husband, Greg, and I are co-founders of SCF, which chronicles what we eat, drink and grow as we raise our daughter on a tiny plot of land in the Lower Hudson Valley.
