There is a cherry tree on the path that Mikey and I usually take to the grocery store and over the weekend we went for a little walk to pick some cherries.
I love showing Mikey where different foods come from, we make trips to the farmers market to see all of the lovely produce and on the way we point out all of the different fruits on the trees. Even better is being able to pick the fruits and taste them. I think it’s important that he grows up knowing where his food really comes from, not a box in a grocery store.
We’ve still got more wild fruit to wait for, the brambles still have their flowers but we examined them and found little green blackberries growing underneath the finished flower petals. We’re also looking forward to plums from the tree outside our apartment later in the year.
With the cherries we picked, I made Cherry bread, adapted from a recipe at Whole Family Fare. It’s totally tasty, not too sweet and perfect for eating outside when it’s hot like it has been here for a week or so.
Adapted from Whole Family Fare
Preheat oven to 350 and lightly grease a 9 inch loaf pan.
Wash, pit and chop 2 cups of cherries.
Mix together 1 cup wholegrain flour, 1 cup unbleached flour, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp coarse sea salt, and just under 1tsp ground cinnamon.
In a second bowl, combine 1/2 cup plain greek yogurt, 1/2 cup maple syrup, 3 beaten eggs and 1 tsp vanilla extract.
Gently fold the wet ingredients into the dry ones, being careful not to overmix. Then add the chopped cherries and fold into the mixture before transferring to the greased loaf pan.
Cook for 45 – 50 minutes and cool on a wire rack.