Did you know that the official month of cherries (at least according to the cherry promoters in the lovely state of Michigan) is February? I know, it’s a bit surprising for all of us in the northern hemisphere, clad in the endless, dull vestiges of winter. Yes, the cherry – that gorgeous, vibrant little stone fruit that is so evocative of sunshine, of light dappled leafy trees – is feted with a national month in February. But why not? I thought about it and it makes sense. We need a hit of cherry, of brightness and delight at this time of year. It’s true it is not the time for home grown seasonal cherries, but cherries do preserve very well and a jar of cherry sauce made from summer fruit can deliver that vibrance right to our winter kitchens. Just when we need it most.
Our youngest child is always asking me to make (with his help, of course) two particular things in the kitchen. One is pasta. He’s crazy about that hand crank pasta machine. The other is ice cream. And it’s never too chilly for ice cream according to him. So why not use some cherries (cherry puree or sauce) to swirl in with a yummy soft frozen white chocolate cream – a semifreddo. Delicious.
Do you like these roses? Amazing colour. A strong peachy orange when I got them, they lasted for ages fading into lovely pinky shades. I actually found their faded petals most beautiful of all.
Since I began with the ice cream and these photographs, a few days have ticked us over into March. It feels like the green shoots of spring are all over and I am very excited about that. Little bulbs emerging, even some glowy sunlight today.
I’ll be back soon, with lots of springtime inspiration.
Please drop me a comment – if you would like to -when you visit. And send me a link to your site or blog as I love to see what you are cooking and making too.