Yes, it’s another tart cherry tree variety. It’s kind of an old world thing, I think it was originally planted around 1500 in England and brought over when they colonized here.
It’s so similar to the Montmorency that even I can’t recommend it over a Monty, simply because of the pit size. I had read one time that the thing that kept the ER from ever becoming commercially successful was because they would not work in the commercial pitters. Caused too many stoppages and breakdowns, etc.
But my tree has been prolific for a lot of years, and the Iowa winters don’t seem to hinder it at all. This year may be the real test as I recorded a -21 here on 1/18/18 and several that were in the negative teens as well. But it’s been in the ground since '95 and I think began bearing in year three.
I love everything about it, except the small pit size.(But I do think a juicer like Clark uses and recommends is in my future…) I love the aroma, the hardiness, prolific nature, the overall tree size/shape, and the flavor of the pies (and for me particularly the jam) is just other worldly!!!
Anyway, I got it from a local Nursery as a container plant that was incorrectly identified as a North Star. Big probably 5 gallon or so black plastic pot with huge NORTH STAR written on the pot in thick silver pen. So I thought it was a North Star for quite awhile, and only after doing some sleuthing was I able to pin it down. (I mean once bearing and it had bright red skin over yellow flesh… you don’t have to drop a ton of bricks on my head…)
It’s getting a little long in the tooth so I got some root stock from Turkey Creek thinking I’d be able to graft some, but I think I screwed that up…
I don’t think I’ll ever run out of cherries in any case. I just pulled some ER’s dated 7/11 from the freezer and a bag of CJ from 6/15 and made up some cherry concentrate. Trying to load up on some antioxidants before the flu bug comes calling