Ever wonder where maraschino cherries come from?  The sickly sweet, almond-flavored ornaments don’t grow on the tree that way.

They don’t taste that way in nature, either.  Actually, they’re much better right off the tree, minus the artificial red or green coloring and various assorted chemicals.  They’re very sweet, just like the larger black cherries, but with a flavor all their own — almost with a hint of banana or something.

These luscious treats are dumped in a pit (the one I’ve seen is about the size of a motel swimming pool) filled with a brine of alcohol or sulfur dioxide.  The color is bleached completely out, then they’re dyed and artificially flavored.

I haven’t eaten a single one since I saw how they’re made.  I do, however, enjoy the real thing.  This afternoon, I skipped lunch to save room for fruit as I picked in the orchards.

My two weeks on the farm is at an end, but as always, I wish I could live this way more of the time.   The fresh air, exercise, and fresh foods are inherently healthier, but too often so hard to obtain in the hustle and bustle of ordinary life.

As summer comes to a close, I’m going to try to incorporate more of these things into our lives.