Carol Ann Sayle
It's nice when a weather catastrophe—the long freeze of early February for instance—opens the way for something really good to happen. A lot of plants, especially perennials, seem to want to make up for the near-death experience. Such is the case for our little grove of wild Mexican plums.
We dug up one small tree near our country farm five years ago, as the entire roadside plum civilization was to be destroyed in a county effort to "clean up" the bar ditches. We were sad about the destruction. Over the years, we had helped ourselves to buckets of miniature plums which Larry, my husband, turned into delectable jewel-gold jelly.
MORE FROM BOGGY CREEK FARM:
Carol Ann Sayle: Think Like a Radish
Carol Ann Sayle: A Chicken in the House
Carol Ann Sayle: Arugula, Agricultural Superhero
The plums are the size of a cherry tomato, a "Sun Gold" tomato to be exact, and mouth-puckeringly tart. They make a beautiful jelly or a delicious tart, but I love simply to see them, first in bloom, then studded with the golden fruits.
Here's hoping another freeze doesn't come along at the wrong time and end the pleasure. And further tame our anticipation of future jelly!
This article available online at: