After a lifetime of cherries, Dave Edmondson still doesn’t get sick of the fruit.
“Everybody has to have their daily bowl of cherries,” Edmondson said. “That’s a cliche that must be adhered to.”
He lives in a brown farmhouse perched high on Old Mission Peninsula with views of Grand Traverse Bay from either side.
But no matter which window you look through, there’s one thing that’s visible from every angle: rows and rows of cherry trees.
Edmondson is a fourth-generation fruit grower on Old Mission Peninsula, and he’s been surrounded by cherry orchards for all 70 years of his life.
His family grew exclusively cherries, almost all for processing – tart and sweet fruit destined for cans, pies, syrups, and ice creams.
By the 1970s, northern Michigan’s perfectly suited microclimate and advancements like mechanical shakers made growing cherries for processing a big business.
Source: interlochenpublicradio.org
Photo Credit: pixabay-couleur
Categories: Michigan, Crops, Fruits and Vegetables