Tomatoes are running amok in my kitchen. Which sounds funny if you know me–I don’t love tomatoes and will pluck them off my plate–unless they are fresh or the sauce comes from tomatoes that I know ripened here and now. It’s a first world burden that comes from having a large garden with fresh tomatoes since I was little. The flavor is truly different and I love growing them. Continue reading
The year my daughter, Clara, was born we were lucky enough to have access to friend’s ancient (and over-productive) apple trees. We had bushels. We ate them fresh, made sauce, butters and jams. We baked pies and stuffed them into squash and grain pilafs. It was wonderful and Clara learned an appreciation for apples of different colors, shapes and texture.
Apples have wonderful, gentle healing properties that I can recommend for everyone, making them one of the few foods that are truly safe to eat everyday. Continue reading
Time for cherries!
If you’ve ever picked cherries, likely you have an appreciation for how much work goes into harvesting the delicate, tart orbs. Depending on the variety, each cherry tree can produce about 30 lbs of fruit. A single acre can be planted with up to 500 trees. That’s a lot of little fruit, and although there are mechanical harvesters, many cherries are still picked by hand making them one of the most labor intensive fruits. But they are well worth it. Continue reading
My grandfather kept a small apricot tree just past one of his rose gardens. Gnarled and ancient, the tree draped over a path that led to the large vegetable garden, orchard and pond. In the early spring the tree would blossom heavily, humming with delighted bees. Heavy blossoms meant a heavy yield and by late June the branches would be bending under the weight of the ripening apricots. Continue reading