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Okay, Part 2 of the cornelian cherries saga continues with homemade jelly. This jelly, which Patrick made with a hefty amount of lemon juice, is just delicious! It’s tart and bright and lovely on buttermilk biscuits or as a topper on a scoop of vanilla …
This is cornelian cherry juice. Pat made it by boiling cornelian cherries (with pits) in water for about a half an hour. Then he strained it and heated the juice with sugar until the sugar dissolved. (This is the ratio: 5 kilo cherries – 6 …
This week, Pat and I began a practice of walking the “boundaries” of the property. In reality, we are trying to touch feet to ground on as many paths as possible without doubling back. Each day, we choose a different route. The main purpose behind …