Obviously key to any permaculture system is picking varieties of plants that are productive, and the sour cherry performs really well in our area. My pie cherry tree, a Montmorency, produced abundantly this season. The fruit is kind of tart to eat out of hand, though some don’t mind. I like to dehydrate the fruit so they can be stored for longer. They can be sweetened for an easy snack, trail food, or ingredient in salads. There’s nothing better than local fruit, and these cherries a loaded with flavor.
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