As one of our two trees died back to the ground last winter, and the other grew only 15-20 cherries this year, it was back to our usual picking spot for pie cherries this year.
This is an old, nearly-wild, over grown orchard on a friends place. Another friend who is caretaking the place has done quite a bit of clean-up of old & dead branches and feeding the trees some compost during the past couple of years. Each year he calls and gives us the "Cherries are ripe. Come and pick." message each year, and we usually do.
Like I said, these trees have grown nearly wild and thus are organic, VERY organic, as in, every second or third cherry has a teensy worm living inside it. So, not only do the cherries need pitting but they need de-worming as well. A very tedious and rather-gross-if-you-think-about-it-too-much sort of job. Some people don't bother, pitting them and canning, freezing, or cooking them up as is, worms and all, chalking it up to a little extra protein. One year I think I left them in as well, turning my eye and freezing them to death. Somehow I just can't bring myself to do that anymore.
Well, there are hundreds left to de-pit and de-worm, and then jam to be made. I'd better be off...