Ask TripFinder: Where to Go Cherry Picking?

Dear TripFinder,

I would love to find a good orchard near Seattle to go cherry picking with my kids. I’m willing to drive 2-3 hours. My goal is to buy tons of (ideally organic) cherries to make jam. I would be fun if there was a bit more than just cherry picking – a petting zoo, hay ride or farm tour would be icing on the cake.

Thanks, Heather

Dear Heather,

We’re fortunate to have some of the juiciest cherries in the world that grow in the rich volcanic soils of Central Washington valleys, and there’s nothing tastier than a cherry you’ve just picked yourself. Get your cherry pitter ready, because I’ve got some great options for cherry picking for you not far from Seattle in the Yakima Valley.

A popular U-pick orchard for juicy bing and beautiful rainier cherries is Barrett Orchards (1209 Pecks Canyon Road – Yakima, (509) 966-1275). U-pick dates for cherries in 2024 start June 21 and go through July 6, designated days. U-Pick hours are 10am-3pm. The cherries available are Bing ($3.50/pound), Rainier and Strawberry Rainier ($4.50/pound). While not certified organic, they practice organic growing methods. The farm also grows other fruit (like apricots, peaches and nectarines) and has a sweet farm store of goodies to eat (homemade ice cream!) and housewares.

We also recommend Thompson’s Farm in Naches, a 45-acre farm with cherries, apples, and stone fruits. In 2024 they open for U-pick cherry season on June 29, every day 9am-4pm until further notice (check their website). They have recently shared: “THIS IS THE BIGGEST CHERRY CROP THAT I HAVE SEEN and I’ve been here for 47 YEARS.”

Note: a beloved spot that permanently closed in May 2023 was Bill’s Berry Farm in Grandview. Their haywagon rides, petting zoo and cherries will be missed.

By the way, the best online informational resource for finding U-pick farms year-round in Washington or anywhere else is pickyourown.org. It’s updated regularly, and features events like harvest festivals, canning recipes, directions for freezing or drying your picked fruit, etc.

If you need a great cherry jam recipe, I use this one adapted the terrific book Preserve It! by Lynda Brown.

Cherry Jam

1.15 pounds cherries, pitted 
Juice from two lemons
2.5 cups white sugar
6 tbsp pectin stock or use powdered pectin per package instructions
2 tbsp brandy

1. In a large, heavy-bottomed saucepan, combine the pitted cherries and 1.25 cups of water. Bring to a boil, then reduce to a simmer for 10-15 minutes until the cherries start to soften.
2. Add the sugar, lemon juice and pectin, and gently stir to dissolve. Bring back to a boil, and keep a steady rolling boil for about 10 minutes, stirring occasionally, until it reaches a setting point. Remove the pan from heat while you test for a set.
3. Stir in the brandy, then ladle into warm, sterilized jam jars, leaving 1/4 inch of headspace. Add the sterilized lids and screw on the lid rings, but not too tightly. Process the jars in a boiling water bath for 10 minutes, then remove the jars and set them out on a towel on the counter to cool for several hours. You should hear the “pop” as the jars seal – a glorious sound! Label the jars, store in a cool, dark place, and refrigerate after opening. (Here’s a great guide to water bath canning if it’s your first time).

Hope this helps!

~Lauren

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this post was originally published in 2012 and has been updated

photos: kid picking cherries by sean dreilinger, cherries in a bowl by joanne wan, via FCC