S, B, and I went cherry picking at Enos Family Farm, the one organic u-pick in Brentwood. After about twenty minutes of picking (and fifty minutes or driving) we had picked more than twenty pounds of cherries. They turned into ice cream, preserves, jam, and we canned some halved in syrup. The recipes were all very successful, from Blue Ribbon Preserves, by Linda J Amendt. We mixed some of the extra cherry syrup with club soda, making the best cherry soda ever.
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