Last night, Josh and I took our usual walk around our neighborhood. While strolling down one of the streets, we suddenly noticed…..
a cherry tree!
The tree was loaded with cherries, and popping one into our mouths, we quickly realized that they were sour cherries (the kind used for pies, cheesecake, and other yummy goodies!)
We continued our walk, but looping back, we passed the tree again. A thought entered both of our minds: “Let’s ask the owner if we can pick them!” The tree was between two houses, and so we didn’t know which home it belonged to. It was also 9:30 pm, and we didn’t want to be rude knocking on someone’s door at that hour.
Just then, the front door of one of the houses opened, and an old man tottered out. He was getting something from his porch, and Josh raced up the driveway behind him. After an extra-loud neighborly chat (he was hard-of-hearing), the verdict was that the tree belonged to him, and yes, we could pick as many cherries as we wanted!!!
So this morning before 7:00, Josh and I drove over with a ladder and picked away.
Unfortunately, many of the cherries were already over-ripe or rotten, but we still managed to pick a fair amount. And next year…..we’ll just have to come a little earlier. 🙂
On our property, Spring rushes in with an array of sweet smells (hyacinths, lilacs, lily-of-the-valleys, and viburnum) as well as more pungent smells (wild onion, freshly mown grass, and natural wood chips). I love them all.
Lilacs, however, hold a special place in my heart. I have childhood memories of pulling over in our car and cutting some branches of wild lilacs to fill our home with their sweet smell. On our current property, we’ve planted a hedge of different varieties of lilacs, and every year it only gets better.
This Spring, I decided to try something new in order to savor the fleeting lilac season:
I’m not going to give you a recipe because there are many recipes online that are all very similar. The general gist is that you steep the lilac blossoms (without any leaves or stems) in water and make a jelly out of the resulting lilac “tea”.
We used white and purple lilacs. The white ones are more fragrant and I thought that they might make a better jelly.
Josh was willing to help me with the somewhat tedious job of pulling off the individual blossoms. Two cups is a lot when each blossom is tiny! 🙂
Honest verdict? Unique and delicious!
It’s a light, sweet jam with a pronounced floral note…. I’m picturing it served on warm-from-the-oven scones or else smeared on some brie cheese and a crusty baguette. Mmmmmm! For now, though, I’m debating whether or not to make a second batch…and also whether or not I want to make sugared lilac blossoms. 🙂
Posted in food
Tagged lilac jelly