Spring has been a little less shy this year. The sun and I have become slightly better acquainted and the terrible hail storms that destroyed our roof, cut the 2009 wine production by more than half, and scared me to death, didn't tear all the fruit off the trees. And that's just as well because at the Chetif Moulin, everyone knows that June marks the beginning of
groseille (
redcurrant) season!
Daddy was dragging his feet but mommy and abuelita talked him into stepping outside and initiating this year's harvest. The pickings were good and despite the thousands of berries that were cut down in the prime of their youth by ping pong ball sized hail, we drove back to Paris with 2 (count them two!) kilos of groseilles! That's nearly five pounds for those of you still in the middle ages.
No question of just letting them look good in the refigerator. Daddy got to work right away. A little neighborhood shopping for sucre de confiture, a quick
recipe, a bit of a mess, and voilà, gelée de groseilles! Yummmmm!
Everyone knows that eating the harvest is almost as much fun as picking it in the first place - but not quite. This morning my daddy opened one of the jars he made only last night. When it comes to groseille jelly I don't waste time or hunger on bread, I go straight for the red stuff and ask for more as soon as I can open my mouth without losing any.
My poor little brother can't eat gelée de groseilles yet, but one day he will and he'll see that June is a good month to tint your hands, and the whole kitchen, bright groseille red!
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