Ripening now in the Pacific Northwest – the Osoberry. Like a cross between cherry, cantaloupe and cucumber, its flavour is unique. Here is a recipe for Osoberry” shrub,” a kind of vinegary cordial popular with the cocktail set. I ended up using it more like a syrupy balsamic vinegar in salads, marinades and glazes. Not to be missed!
This year our warm and early summer not only brought us an abundance of Osoberry but unusually luscious ones. Trailing branches over every roadside, every forest path, and every park trail, were hung so fat with plump blue-black clusters that they practically begged to be picked. But the big question – how to preserve the bounty?
I had sampled but never harvested the “Oso” before. I knew there wasn’t a lot of meat on the pit, but I also knew that at the height of ripeness popping one into your mouth, still warm from the sun, well it’s a little piece of heaven. Living up to its species name (meaning “cherry like”) it fills the mouth with dark cerise intensity before settling at the back of the tongue with the sultry velvet of melon. And it’s all permeated by a fresh crisp cucumber flavour. So how could I best highlight…
View original post 821 more words