Thank you to all our customers who came out to enjoy a day picking cherries in our orchard this past summer.
The season has come to an end and we can't wait to see you again next year.
Please be sure to bookmark our website and check us out again in 2014.
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A warm cobbler that serves great with ice cream
- 3 cups pitted fresh cherries
- 1 1’2 cups chopped fresh rhubarb
- 3 1/2 tbsp liquid honey
- 1 tsp each, lemon juice & almond extract
- 1/2 tsp vanilla extract
- 1/2 cup each, flour, rolled oats & packed brown sugar
- pinch of salt
- 1/4 cup cold unsalted butter
1. Preheat oven to 375°F (190°C). In a 9″ x 13″ baking pan, combine fruit & drizzle with honey, lemon juice, almond & vanilla extract. Gently toss to combine well.
2. In a bowl, mix together sugar, flour, oats & salt. Using your fingers, cut butter into small pieces & mix with oat mixture until it combines & becomes crumbly. Sprinkle this mixture evenly over fruit.
3. Bake for 40 to 45 minutes until golden brown. Serve warm with vanilla ice cream or yogurt.
Makes 8 to 10 servings
A real family pleaser!
- 4 cups fresh cherries (or any fruit that suits)
- 1 teaspoon lemon juice
- Cooking spray
- 1 cup all purpose flour
- 1/2 cup sugar
- 1 tsp. Baking powder
- 1/8 tsp. Nutmeg
- Dash of salt
- 1 tbsp. Veg. Oil
- 1/2 tsp. Vanilla extract
- 2 Lge. Egg whites, lightly beaten
- 3 tbsp. Sugar
- 1/2 tsp. Ground cinnamon
- Preheat oven to 350°
- Combine fresh fruit and lemon juice in a 9- inch square baking dish coated with cooking spray, and set aside.
- Combine flour and next four ingredients in a large bowl, make a well in center of flour mixture. Combine oil, vanilla, and egg whites, stir well with a whisk. Add to flour mixture, stirring just until moist. Drop dough onto fruit mixture to form 8 dumplings. Combine 3 tablespoons sugar and cinnamon, and sprinkle over dumplings. Bake @ 350° for 35 minutes or until filling is bubbly and dumplings are lightly browned.
Taking a tour through Kempf Orchards with owner Herb Kempf is like watching a great painter apply final touches to a masterpiece.
A few days ago, I followed Herb as he decided to cut the grass on a section of orchard before an anticipated rainshower.
Periodically, he’d stop the tractor to pick up a few dead branches too thick for the mower to mulch. Another few steps further, he’d reach into a tree to snap off a handful of sucker branches, or prop up a cherry-laden branch to expose it to the soon-expected sunshine. Every maturing cherry was treated with profound respect.
I asked him why cutting and clearing the grass or trimming out the suckers was so important.
The bottom line is cleaniness, breathing room and light for the cherries and ensuring that visiting cherry pickers have a great experience when picking their own cherries. Herb and his family want nothing but the best for their guests – no tall wet grass to wade through, no obstacles to stumble over and nothing to distract from the awesome cherries waiting to be harvested.
An energetic group from the Merry Terry Language ESL School visits Kelowna and Kempf Orchards for a fun day including picking some of our delicious cherries.
Watching Jinsy pick cherries, we just can’t imagine going through childhood without a cherry picking experience.
We look forward to seeing you this summer! Young and young at heart are always welcome at Kempf Orchards.
Here’s a great video made by one of our many tour bus guests while on a tour through Kelowna. Picking cherries at Kempf Orchards clearly ranked as one of his best experiences!
A great treat to cool you off after a day of picking cherries!
Cherry picking will give you welcome relief from Kelowna’s hot summer climate and this amazing Cherry Soup will also help you cool off.
- 8 cups water
- 2 cups fresh or 1 quart canned, pitted cherries
- 1 stick cinnamon, or 1/4 tsp. ground
- 1 sliced lemon
- sugar or honey (to taste)
- 1 cup “seed” tapioca
Put all ingredients in a pot, and cook until tapioca turns clear. Let cool. If too thick, add any juice of your choice. Serve cool, enjoy!
A cherry picker’s reward!
Wow – this brings back some great memories.
After a hot day picking cherries and a trip to the beach, a piece or two of this cake with a cup of tea or coffee made everything good.
It just doesn’t taste the same though unless you bake it with freshly picked cherries.
Check our Kelowna Cherry Calendar to plan which of our varieties you plan to bake into your cake!
- 2 cups pitted, halved cherries
- 2 cups flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 cup sour cream
- 1/2 cup sugar
- 2 eggs
- 1 1/2 tsp. lemon juice
- 2 tbsp. olive oil
- 1 tsp. butter nut or vanilla flavoring (optional)
- 2 cups flour
- 3/4 cup sugar
- 2 packages of vanilla sugar
- 1 1/2 cup butter
- 1 egg
Mix crumb topping together as you would for a pie shell.
In a large mixing bowl mix dry ingredients together and set aside. In another bowl, whip the eggs, add sugar and mix well.
Then add sour cream, lemon juice, and olive oil. Mix all liquid ingredients together, slowly fold the dry ingredients to the liquid ingredients.
Spray oil on a 1 inch baking pan (approximate 12×17), spreading the dough over the pan. Then place the cherries, cut side up, 1/2 an inch apart all over the dough.
Sprinkle crumb topping over the top.
Bake at 350 degrees for about half an hour.
Here’s all you need for this delicious recipe:
- 5 cups cherries
- 1/4 cup lemon juice
- 3 cups sugar
- 1 package pectin
Pit and chop the cherries, add to your food processor and blend.
Add pectin and lemon juice and blend for another minute.
Put it all in a medium sized pot and bring to a boil, add the sugar and boil for 1 minute, stirring constantly.
Remove from heat, stir another 5 minutes. Ladle into jars.
This recipe is thinner than jam and is used as a syrup, good for pancakes, waffles, even ice cream!