Hartland Cherries: Kauffman’s Fruit Farm

By Heidi Lewis

How many people say “worth two in the bush!” when they enter the town  limits of Bird-in-Hand in Lancaster County, Pennsylvania? We don’t know,  but FruitGuys buyer Jessica says it when she heads to Bird-in-Hand to talk  with Kauffman’s Fruit Farm about their summer fruit.

Kauffman’s Fruit Farm was started in 1911 by Amos Kauffman and is  still run by members of the 3rd, 4th, and 5th generations. Over the last  century, the extended Kauffman family has stayed abreast of changing  consumer needs and thrived. They also have a market on Route 340  offering many Pennsylvania Dutch country treats and staples.

The farm’s 92 acres consist mostly of apples (50 varieties) and peaches (35  acres) and include seven acres of cherries, pears, and plums. This week’s  Regional TakeHome case features some of Kauffman’s Hartland cherries.  “We grow more Hartland than any other cherry,” says Mike Kauffman.  Hartlands are a mid-cherry-season cherry, which means they’re available  for a fleetingly short time, and as a result are prized by cherry lovers.

“They are a great tasting cherry, a little deeper and less sweet than the  Bing,” says Mike. Bings tend to be the benchmark that most fresh sweet  cherries are held to, but Hartlands have their own place in the heart of  Lancaster County.

Preparation: Pit cherries the old-fashioned way (with your mouth, being  careful not to swallow the pit); use a handheld pitter; or carefully slice and  de-pit with the tip of a paring knife. Cherry pit–spitting manners may vary  from family to family—but a pair of cherries over the ears is in fashion  everywhere.

Storage: If your cherries last uneaten for more than a day, store unwashed  in a plastic bag in the fridge for a week or so. When ready to use, rinse  and let warm to room temperature for best flavor. (Although they’re also  great pitted and frozen for a refreshing treat in the hot summer months!)

Share this post

Magazine Search

More recent articles:

2014 GoodWorks annual report
January 27, 2015
January 27, 2015
Food:
Operating instructions for America's favorite fruit
January 27, 2015
It’s not so lonely at the top for entrepreneurial couples in business together
January 26, 2015
Food:
Chocolate from bean to bar
January 26, 2015
Don’t let the season derail your exercise
January 26, 2015
Bringing mindfulness to the modern office
January 26, 2015
Food:
Dishes to warm you up and maybe even ward off the common cold
January 6, 2015
Resolve to adopt these workplace habits for office success in 2015
January 6, 2015

Sign up for the monthly newsletter

 

About Us

The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.