Cherrypicking

[mousme]

There are three things which have done well in the garden this year: the lettuce, the basil and the cherries. On Sunday moonandtree and I made delicious pesto and had it with rotini. There are no words to describe how wonderful it tasted.

Today I finally got my act together and picked the cherries from the tree. I had to leave some behind: a couple were way too high for me to reach, and a bunch of them looked... well, like something had snacked on them. Extensively. A little blemish is fine, but if half the cherry is gone and the other half is turning brown and dripping, well, let's just say I'm not quite that brave. ;)

There are a fair number of cherries this year. I thought there were many last year too, but ai731 says that this is the first year the cherry tree has produced significant amounts of fruit. In any case, a half-hour's worth of work has produced a large bowl of cherries. I haven't measured them out, but I estimate I have 3-4 cups' worth. I'm not sure if that's average for a mature tree or not, but it should certainly be enough to make pie or clafoutis.

Now, if only the rest of the garden would catch up. I think I shall go harvest some lettuce for lunch, too.

Comments

[urban-homestead.livejournal.com]

DUCK WITH CHERRIES.

Oh, sorry, it just exploded out of me.

My basil is doing extremely badly this year so I am terribly jealous. It is just not hot enough for any of the mediterranean plants to do well here. So sad!

[mousme.livejournal.com]

Ooh, sounds delicious! It will have to wait for another time, however. I already have way too much poultry for one person right now, and the cherries won't wait for me to get through all of it.

I will keep that in mind for next time, though! If the cherry tree continues with its current trend, I should have lots of cherries by this time next summer. :)

(I'm also not a gourmet chef the way youare. My recipes are far more standard.)

[urban-homestead.livejournal.com]

Duck with cherries is actually not hard at all. You roast the duck, and make a side dish that is kind of like jam to serve with it. :)

I am more gourmande than gourmet! I have cooked haute cuisine professionally and occasionally for fun, but I'd much rather cook - and eat - bistro food and good home cooking!

[longpig.livejournal.com]

I miss my plants, darn it!