In this last week of spring, we are in peak cherry season here. We made the effort to cover the trees with netting a few weeks ago, so now we are reaping the benefits. If we don’t cover the fruit trees as the crops come into season and ripens, then the birds will take it all. We have learnt that we need to get the nets over the trees before the fruit colours – about a month in advance. We move the nets from tree to tree as the season progresses. Now, this week, there are simply too many cherries for the two of us to eat fresh at this time.
We eat as many as we can straight from the trees each day, but at this time of year we can’t keep up. If this is the worst problem that I have to cope with in my life, I have nothing to complain about.
These last few days we have been stoning the excess of cherries and cooking them to preserve them. We have tried a couple of different recipes. For the first batch we de-pipped them and then brought them to a low simmer and added a spoonful of honey, a dash of white wine and a little squeeze of lemon juice. By blanching like this we can preserve them by either freezing them or keep them in the fridge for some days. We also tried blanching them in a small amount of cheap supermarket moscato wine. It is sweet and slightly acidic and does much the same job. much of a muchness.
We sit and work together at this time-consuming but very rewarding job. If you don’t put the effort in, you can’t claim the reward. Although it isn’t at the fore-front of our thinking at all times, we are cognisant of this very important attitude to life in general every day as we plan our days work. We work with our hands, but also with our minds engaged in this self-reliant, mundane, seasonal work, quite simply because we have a long-term philosophy. We will continue to enjoy this beautiful after-dinner desert treat several times over the coming months.