We all love fruit, eh? For those of us who like to eat what we grow and/or eat local food, fruit is often in short supply. When you want to eat more vegetables or grains, you plant more and you get more within the same growing season, but since fruit is from perennials, it takes longer to get results. The small fruits generally take less time to begin bearing and do so earlier in the season.
By spring, we are hankering for fresh juicy fruit. We may still have some frozen – from last year (pretty good) or canned as preserves, jam, etc. But it pales in comparison with fresh – so beautiful, tasty, zesty! For about two weeks now, we have been in small fruit heaven. The photo tells all:
starting with strawberries on the left and going clockwise: mulberries, sour cherries, saskatoons (service berries), gooseberries, and black currants in the center. They are on a rhubarb leaf. Last night we had rhubarb-cherry pies – to die for! It doesn’t get much better….