at wasem, we grow montmorency cherries—the world’s best variety of pie cherry. our cherries typically get ready around july 4. the season is short, usually lasting just two or three weeks. tart cherries are excellent for pies, jams, jellies, and a variety of delicious desserts. they can also be added to main dishes to add more flavor. if you have a taste for sour fruits, you may also enjoy them as is, sprinkled with sugar, or on top of ice cream
Cortland
an excellent early tart baking and eating apple that is a cross between a mcintosh and a ben davis. it is a very “natural' looking apple with a ground color of pale yellow completely flushed with a deep red or crimson color. cortland apples bake more firm than mcintosh apples
Plums
we grow two different varieties of plums—vision plums and stanley plums. both plums are good for eating as is, for pies, desserts, jams, jelly, canning and bread. we usually have plums when we open for our fall picking season, but the season is much shorter than for apples
Empire
a firm and crispy apple with a sweet-tart flavor. it is a cross between a mcintosh and a red delicious and is excellent for salads, baking, and cooking. it cooks firmer than a mcintosh but not as firm as an ida red or rome
Black & Red Currants
during our tart cherry season, which typically begins around july 4 and lasts 2-3 weeks, we also have both black and red currants available to pick. currants are a very small tart fruit (slightly smaller than a blueberry). although rarely eaten before cooking or adding sugar, currants are excellent for jams and jellies. black currants, in particular, are popular among people from eastern european countries
