As late summer arrives in waves of humidity, with a side of cicadas, Aronia begins to ripen. The dried fruits above were added to a batch of roasted beets, for a savory spread (I call it a pâté) that I make for forage picnics.
I also preserve the antioxidant-laden fruit in a chutney that is flavored with juniper and spicebush, and which is very good with soft cheese.
The chutney recipe, and much more about superfood Aronia, is over at Gardenista.
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Edible Plant Walk, Queens Country Farm Museum
10 August 6pm
I still have my yield from last fall ("craisins" and syrup) that I have left in the refrigerator not really sure what to do with it! Bad, webb!! Thanks for reinvigorating my interest. I have even more berries this year than last (when I left more than half for the birds), so I need to learn to use this food that literally grows right under my nose - well, next to the driveway in very full sun! Thanks!
ReplyDeleteDrying the syrupy fruit is quite easy if you leave it out for several days (faster in the sun) - I use it a lot for baking. And the fresh fruit - if you have the patience -that juice is quite a tonic, but also so good in savory cooking.
DeleteI've tried so hard to grow Aronia in the Catskills but the deer just destroy it. :(
ReplyDeleteDamn deer. Cute but voracious. Leave a recipe for deer pie stapled to a shrub.
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