Cherries on the Prairies?

I bet you are wondering why we have stopped at this location? But, here on this front yard lies one of Alberta’s greatest treasures… the Evans cherry tree!

It was long believed that cherries couldn’t grow across the Prairies due to the cold harsh climate, however, these trees are hardy specimens. This cherry variety has grown east of Edmonton since at least 1923. Researchers only became aware of it in the 1970's and noted its unique properties of self pollination and prolific fruit production. It is named after the horticulturist who started the propagation of it, Ieuan Evans. Although the trees origin remains unknown (some say they came from Europe, Minnesota, or even Alaska) we know that they have made a home here in Alberta for quite some time.

Ken Allan had an unknown variety of cherry tree in his garden on the old Allan farm. From the description he provided we believe it to be the then unidentified Evans cherry.

These little sour jewels are great in pies, jams, or even right off the branch.

Cherry Sauce - From Neighbour Jessica

½ cup sugar

2 tablespoons cornstarch

½ cup water

2 cups fresh or frozen pitted tart cherries

1 tablespoon orange or cherry liqueur, cherry brandy, or orange juice

In a medium saucepan stir together sugar and cornstarch; stir in water. Add cherries. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in liqueur. Serve warm or cooled to room temperature. (Cover and chill any leftovers for up to 3 days.)