Sturgeon Bay Visitor Center News

Spring Blossoms & Mouthwatering Recipes

No matter what time of year, a visit to Sturgeon Bay, Door County isn’t complete without indulging in the area’s most popular fruit. Orchards typically bloom during middle to late May with plump, juicy fruit ready to pick 60 days after petal drop.

Visit in spring to experience the sight of lush, green orchards dusted with soft, white blossoms — and don’t forget your camera! In summer, plan a trip and spend an afternoon amongst the trees picking a bucket of fresh fruit with friends and family. If venturing through an orchard isn’t possible, roadside stands and farmers markets offer fresh fruit for cherry lovers on the go. Best of all, wineries, shops, and markets offer a diverse array of cherry products ranging from salsa to coffee and Door County’s infamous fresh baked cherry pie all year long. 

In 1896 Arthur L. Hatch, an orchardist, and Professor Emmett S. Goff planted the first cherry trees in Door County just north of Sturgeon Bay. Nearly 120 years later, cherries have become an icon of Door County culture and heritage, not to mention one of the area’s most prominent industries. A historical marker, located on Hwy 42 just north of Sturgeon Bay, commemorates the site where Hatch and Goff planted the first cherry trees that helped spark a horticultural revolution across the county.

Today, Door County ranks among the top cherry producing regions in the U.S. with over 2,500 acres blossoming each spring, and 8-12 million pounds of cherries typically harvested each year. With cherry blossoms about to appear in just a few short weeks, we’re excited to share a few of our favorite ways to celebrate and enjoy the bounty of the county — bon appetit!

Scaturo’s Cherry Granola Cookies

1 lb. butter
2 c. sugar
2 c. brown sugar
1 c. eggs, beaten
½ T. + ½ t. Vanilla
4 ½ c. flour
½ T. + ½ t. salt
½ T. + ½ t. baking powder
½ T. + ½ t. baking soda
3 c. oats
2 c. coconut
1 ½ c. dried cherries
¾ c. sliced almonds

Cream together the butter, sugar, and, brown sugar until smooth. Add the eggs and then the vanilla. In a separate bowl, stir together the flour, salt, baking powder, and baking soda. Add to creamed mixture and combine. Stir in oats, coconut, dried cherries, and sliced almonds (in that order). Drop two tablespoons of batter (per cookie) onto an ungreased cookie sheet, allowing approximately one inch between each cookie. Smaller cookies take 10-12 minutes to bake at 350 degrees. Larger cookies take 15-16 minutes to bake at 350 degrees.

Let cool and enjoy! Recipe courtesy of Scaturo's Baking Co. and Cafe


Elite Espresso and Spice Rubbed Pork with Cherry Espresso Balsamic Sauce

1 T. olive oil
2 lbs. pork tenderloin
2 T. Door County Elite Espresso coffee, ground
2/3 c. brown sugar
2 T. dark cocoa powder
1 T. herbs de Provence
1 t. paprika
1 t. chili powder
1 t. salt

Cherry Espresso Balsamic Sauce

2 T. olive oil
2 shallots, finely chopped
½ c. dried cherries
1 c. chicken stock
2 t. Door County Elite Espresso coffee, ground
2 T. balsamic vinegar
2 t. fresh rosemary, finely chopped
1 t. salt

Preheat oven to 400 degrees. Spray a baking dish with non-stick cooking spray. Rub tenderloin with olive oil.

In a small bowl, combine Door County Elite espresso, brown sugar, cocoa, herbs de Provence, paprika, chili powder, and salt. Rub the espresso-spice mixture onto the pork tenderloin. Bake in preheated oven for approximately 45 minutes or until meat thermometer reads 160 degrees.

To make Cherry Espresso Balsamic Sauce:

In a medium size skillet, heat olive oil. Add shallots, cook until softened. Add chicken stock, Door County Elite Espresso grounds, balsamic vinegar, cherries, rosemary, and salt. Cook approximately 8 minutes, stirring occasionally until sauce is reduced by half.

To serve: Spoon sauce over sliced pork.

*Recipe by Nadine — Mount Healthy, OH – 2014 Recipe Door County Coffee & Tea Co. Contest Submission


Door County Coffee's Cherry Salad

3 oz. spring mix lettuce
¼ c. walnuts
¼ c. dried cherries
cherry vinaigrette

Wash lettuce. Heat large frying pan over medium high heat. Add walnuts to the hot, dry pan and cook, watching constantly and stirring frequently, until walnuts start to brown and smaell toasted, about 5 minues. Toss dried cherries and toasted walnuts with lettuce. Add cherry vinaigrette to your liking.