Having our own orchard is both a joy and at times, a stress. When the harvest comes we are thankful, some years are not always as giving. This year we have tons of cherries on the tree (okay, not tons but more than we can eat and give to relatives). So we pick them and sell them. I’ve already made jam, dried some, made Cherry Clafoutis, cherry Wähe (like a pie but with a custard poured over the fruit), and will be making Cherry Birchermueseli, Cherry Tiramisu, Cherry Sorbet and freeze several kilos for the winter.
Hot on the tail of the cherries are the other berry bushes. I have a gooseberry, that thankfully wasn’t eaten by caterpillars this year, and red and black currant bush. The latter two are suffering from an overgrowth of our forsythia bushes. It is also time for sun teas from my garden herbs. Here pictured is the gooseberry harvest with lemon balm, mint, pineapple mint and apple sage (plus an odd wildflower or two):
I’ve made gooseberry jam / butter before but my kids wouldn’t eat it on account of it being ‘Shrek’ green. It tasted great though. So we’ll eat these as they are and I’ll make them into sorbet (that’s also yummy!)
Soon the sour cherries, and apricots will ripen, then the plums and nectarines, and late August through October, the walnuts, hazelnuts, apples and pears.
Preserving in Switzerland