With August you are just beginning to realise how wonderful summer is. I had bounty of gooseberries, a good crop of raspberries and not so many red currants that have all come to an end. Gooseberries went into pie, were gently poached to serve with lots of cream and there so many I’ve also tucked them into the freezer to cheer up mid-winter evenings. Most of my raspberries along with the red currants became summer pudding. I’m on my third one and I’ve also have one in the freezer.
This year, for the first time I made raspberry jam, just four jar because my friend Ilze had so many they were dropping to the ground faster than she could pick them. The recipe I followed Christine Ferber’s recipe, and it’s so delicious I’m going to have trouble keeping it until winter.
There is one fruit in my garden that is still going strong and will continue into the autumn, my wild strawberries or fraises de bois. I love these intensely flavoured fruit that are all the more precious because I can never gather more than a small handful at a time. Enough to top an individual tart but I don’t bother, I simply eat them warm and juicy from the sun.