Tart Cherries
             Summary of Current Scientific Literature
http://nunm.edu/images/Helfgott/Projects/scientific-literature-summary-cherries-2011.pdf

If these people are right, you might want to consider buying some of our frozen cherries for your antioxidant needs. They pack quite a punch beyond their great taste!

​Thank you to everyone who picked cherries for the Teulon Food Bank! Together we collected $360 worth of cherries and produce to donate to those in need!

Directions from Winnipeg: North on Highway 7 about 40 minutes to highway 229. Turn East (right) on highway 229 and go 3 miles to road 13E. Turn South (right) on 13E and go 1 1/2 miles to driveway marker 100 077. Or on GPS, go to 50.484337 -97.160331
​Hay:
Hoping to have hay by August,
​$4/bale off the field, $6/bale otherwise.

Strawberries:
First strawberry crop for U-pick this Summer, stay tuned!
Cherries:
$10/ 4 litre pail U-pick - Stay tuned this Summer!

Raspberries:
​$5.00/lb (454g) U-pick - Stay tuned this Summer!


 


Asparagus
Now available for on-farm pickup!
​$25/4L pail (~5 lbs)





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U-pick Fruits and Vegetables

Raspberries

Slowly waking up with the heat.

Saskatoons

Plenty of blooms, hoping for plenty of fruit!

Cherries

Successful bloom, looking forward to another cherry harvest!

Small Square Hay Bales

Hoping to have hay by August,
​$4/bale off the field, $6/bale otherwise.

Asparagus

Now available for on-farm pickup!
​$25/4L pail (~5 lbs)

Apples

Beautiful bloom, although most likely recovering from last year's bumper crop.

Look here for yummy recipes  that you can try

Once you pick all that fruit,  you will need to know how to preserve the goodness so you can enjoy it all winter!
​Sour Cherries:
Sour Cherry Jam
Ingredients
  • 6 cups pitted sour cherries
  • 2.5 cups sugar
Instructions
  1. Prepare a boiling water bath and 3 - 250 ml jars. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.
  2. Stir together cherries and sugar in a large saucepan. Bring to a boil, stirring frequently. Boil rapidly for 20-40 minutes (time will depend on the size of pot, etc), until it passes the wrinkle test*.
  3. Remove the pot from the heat and ladle the jam into the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes. Or put into jars/tupperware and freeze for up to 6 months.
  4. Turn off canner, then carefully lift jars out and set on a towel on the counter to cool. Let sit 24 hours, then check that all have sealed. Label and store in a cool place.
*Wrinkle Test: Place a small plate in the freezer while you make your jam. Once you think the jam is ready place a dollop on the frozen plate and return to the freezer for two minutes. Remove the plate from the freezer and push through the jam with your finger, there should be a slight film on top that wrinkles as you push. If it’s not ready yet, boil it for a few more minutes and repeat the test.   
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