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Abbie's avatar

About 20 years ago I was working in a school with a very brusque custodian who I had very little in common with, but we often found ourselves taking lunch at the same time and would chat. He liked gardening and I told him one day about the family who hosted me on a high school exchange to Germany and their tremendous garden, where I had tasted red and black currants for the first time. A few days later he came in and shoved a branch at me without a word - it so happened that he had currants in his own garden and made a cutting from his red currant bush for me. I brought it home to my parents' house and my dad planted it in his garden, and for years it produced a small handful of berries, just enough to wash and eat one at a time standing over the sink.

This year, though! I moved home over the pandemic so I was here to harvested a bumper crop last week - two cups! Just enough to mix into a coffee cake, so that's what I did. Half of it is wrapped up in the freezer for a rainy (or more likely, wintery) day. And the other half we ate with big mugs of tea. Dad asked if the currants taste the way I remember them tasting. And they do.

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Cecilia Pessoa Gingerich's avatar

Reading about your strawberry jam makes me think about the apricot and raspberry jams my grandparents used to make in the summers. Canning is something I would love to learn someday. These days I've been getting into salads because I can't bear to turn on the oven or use the stove much. I really like making a tuna salad with hummus instead of mayo. I like to add chopped celery, green onions, and a brightly colored bell pepper. Some lemon juice, ground cumin and coriander, and salt and pepper to taste round it out. Great to eat with corn chips or on toasted sourdough!

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