Here is the blogpost about our cherry picking experience at Brentwood’s Nun Better Farms over the long weekend and also the recipe of Chocolate Cherry Roll which I made from the cherries which I picked at the farm.

Cherry-picking season is typically from May to June. Aside from cherries, you can also find strawberries, peaches, pears, plums, boysenberries, nectarines, and other fruits, nuts, and also some vegetables and herbs during these months and beyond.

Some farms offer only pre-picked fruits, while others give you an option of picking your own or buying from their pre-picked bounty.

I read about Nun Better Farms on yelp and the reviews were great. The farm was filled with cherries and I actually felt like a kid in a candy store. Back in India getting good cherries was rare so forget about picking them 🙂

So the concept is you enter the farm, pick your bucket, pluck the cherries, gather them in your bucket,on the way back weigh the cherries and you get charged for every pound of cherries which you plucked. At Nun Better Farms they charged us $3.50 per pound which was not at all band for such amazingly sweet, fresh and juicy cherries.  Btw admission to the farm is free!

It is a great family activity and I saw kids having the time of their life. The trees are not very tall so it is very easy to pluck the cherries. Make sure to carry a hat and sunscreen lotion as it is gets pretty hot there during noon. Most of these cherry picking places are cash only so make sure you have enough cash and change.

We plucked 9 pounds of cherries and it was impossible for us to consume them at once..hehe

So after coming home I decided to make a dessert. I wanted to make a dessert where I can keep the cherries crisp.

I started searching online and i stumbled upon this amazing Chocolate Cherry Roll from Natasha’s Kitchen. The recipe was simple that i got all ingredients at home. These was a great bake and was literally melting in the mouth with so much freshness of my handpicked cherries 🙂

So here is the recipe

Ingredients for the cake:

4 eggs (cold or room temp)

2/3 cup white sugar

1/2 cup all-purpose flour

3 Tbsp Unsweetened cocoa powder

Ingredients for the Frosting:

1.5 cup heavy whipping cream

1/3 cup powdered sugar, plus more to sprinkle the finished cake

2 tsp Rum (I used Old Monk Ruml) This is optional. But adds great flavor.

2 cups of chopped cherries

Method

Preheat the Oven to 350˚F.

In bowl beat eggs and sugar for around 12 minutes till it gets fluffy

Add the flour and cocoa powder. Continue folding/scraping gently for about 1-2 minutes until the batter is smooth and lump-free

Line a rimmed baking pan with parchment paper, then butter and flour the top of the parchment paper.

Transfer to your prepped baking pan and Bake at 350˚F for 15 minutes or until a toothpick comes out clean.

You must start rolling the cake when it just comes out of the oven. Transfer your cake to your work surface and place a sheet of parchment paper or a tea towel over the cake, then roll the cake over it, pulling it away from the parchment paper as you roll. Use a thin edged spatula if the cake sticks to the parchment. Let cool to room temp.

Whisk together 1.5 cups heavy whipping cream with 1/3 cup powdered sugar on high speed (about 2 minutes) until stiff peaks form, then beat in 2 tsp Rum until well combined

Once the cake is cooled to room temp, unroll it and spread the top evenly with frosting. Scatter about 1 cup of drained cherries over the top. Roll the cake in the same direction that you rolled it initially. Transfer to your serving platter and sprinkle it generously with powdered sugar. You can cut off the ends for a prettier presentation.

See more pics in below gallery.

[Show slideshow]

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