Here we add our sweet cherries to yogert, pancake batter, cereal, and for fresh eating. All excesses of anything from our garden gets offered to our family, friends, and neighbors.

Stew and freeze. Compote with yoghurt for breakfast all winter.

Hoping this post won't be a hijacking of this thread! I don't grow cherries of any type.

Sometime around the early 1990s, we took my dream trip to England for two weeks. It was lovely! One historic home had a tea room for refreshments, and I had a cherry cake that I have not forgotten after all this time. (It was a simple cake without icing).

I frequently think of it, but have been unable to find a recipe that looks like what I remember about it, and wonder if our friends here from across the pond might know a good recipe. This is NOT Mary Berry's recipe, which may be wonderful, but the one I recall having seemed to use cherries other than fresh ones as Mary's recipe uses.

Any suggestions would be greatly appreciated! =)

Classic cherry cake uses glacé cherries, not fresh. I Google MB cherry cake and hers does too. But I also found a MB cherry and almond cake which uses fresh.

This is a typical recipe. Ignore the typo in the title. They're glacé cherries, not grace!

Cherry Madeira Cake - Easy Peasy Lemon Squeezy https://share.google/BLxcRbSzgAmqSs5FG

If you do have too many... Our local University has a fruit picking volunteer group. You sign up and they'll pick your tree(s) and then donate the produce. You may be able to find something similar in your area.

Lucky you! Sweet cherries are not all that easy to grow here. The west side of MI is renowned for it's fruit growing and Traverse City for it's cherries but I'm on the other side of the state and don't have the same growing conditions. I keep trying, though. No fruit on my "Sweetheart" cherry, it took a beating over winter with lots of die-back; is bouncing back nicely but not a cherry in site. My "Stella" completely gave up the ghost this season, as did a "Lapins" a couple years ago. I put in a "Black Tartarian" this spring because hope springs eternal :0)

Now, I've got some sort of no-name sour cherry that was here when I moved in and I rescued from the brink of death from having it's trunk buried in about of a foot of soil and mulch by the previous owners. It's turned into a beautiful tree over the course of a few years and there's cherries galore. Which I leave for the birds. I don't like sour cherries. It figures... LOL!

“Suzie”

i have to use your question to catch up with you. You took the time to write a detailed response to my moaning about my unintentionally purple and blue spring garden. iyour response was full of detailed ideas. i enjoyed it and thank you for it.

i couldnt find the original letter and didnt respond. but I've been thinking about it all these weeks. ill close by saying ” i love chartreuse, too ” and euphorbias wont overwinter for me.Diamond Frost is a my favorite pot plant. never out of bloom and tidy.

now im gonna find your letter

O, I have a sweetheart too. Not netted so most cherries eaten but there are usually a couple of lower branches which are obstructed by 2 fierce roses (Darlowes Enigma and Wolley Dod) but they were inexplicably rubbish.

Have tried virtuously healthy breakfasts, Floral. Slightly coy about my breakfast routine but yoghurt is not involved.(despite numerous attempts to counter my woefully idle and unhealthy lifestyle). I am planning at least a couple of etro chocolate cherry cakes.

Always more than happy to chitchat about plants, Marie, so look forward to reviving spring garden chat as the July allotment is needing tons more effort cos I have been putting off dealing with the early summer, late summer transition. Doing the fantasy future thing to avoid problematic present.

Making wine is always an option and uses up a lot of fruit. Of course that would require additional equipment and some knowledge of the process.

Rodney

I wish I had your problem - I love sweet cherries!

You could get an inexpensive dehydrator and dry them - dried cherries are yum and will keep longer than fresh.

What about pies, crisps, or cobblers?

I'd likely freeze a bunch for when they're out of season - and there's also clafoutis.

Oh, yes -- dry them!