Skip to main content

Our Community Focus

May Offers Cherries and Berries

May 02, 2016 01:56PM ● By Lesley Stiles


May Day lies flush with fond memories in my mind: new dresses, gloves, and hats for the girls and suits for the boys in my family from Easter. Maypole dances, queens, and flower crowns figured large in the celebrations at Christ the King, where we attended grade school. Ceremony around May Day goes back to druids and the Lady of the Lake, which I identify with every time I go into the magic of my backyard or a beautiful garden around water. Earliest May Day celebrations appeared in pre-Christian times with the Floralia, a festival in honor of the Roman goddess of flowers, and they are also associated with the Gaelic Beltane, a traditional summer holiday in many pagan cultures.

In the 1500s, King Charles IX of France received a lily of the valley as a good luck charm. He generously offered a lily of the valley each year to the ladies of the court. At the beginning of the 20th century, it was customary to give a sprig of lily of the valley on May first. To this day, we still give lilies to each other at spring celebrations in my family.

Cherries hit farmers’ markets with a slow burn come May Day and continue along through the end of June, joined by cousins blueberries and bosom buddies strawberries and raspberries. Organics are readily available at most of the local markets.

May also offers up prime salad days, with greens going crazy before scorching summer high noon temperatures move in gracing tomatoes, corn, beans, and peppers with rapid growth while challenging lettuce and greens. May is a great time to burrow pumpkin seeds into friable dirt corners and climbing areas for spirited Halloween carving and holiday pies. Japanese cucumbers are incredibly sweet and easy to grow, rewarding gardeners with a tenderly crunchy treat. Eggplants dazzle with brilliant colors, and their flavors are mesmerizing when grilled with olive oil and garlic. If you can find them, get Padron Peppers planted in your garden. You will be blessed with a long, voluptuous crop of small, emerald peppers; one in ten will scorch your mouth and the other nine are so good it’s worth chancing the tenth. Sauté the little gems in hot olive oil and sprinkle with sea salt, then devour them hot like popcorn -- seeds, stems, and all.

Growing your own food takes on a different sort of importance when you actually read labels on some of the foods you buy. Did you really want everything in your life to be genetically modified foods? When you are growing your own you can be sure what you are actually eating and serving your family while you save money at the store not to mention how much better it all tastes. Growing food is also addictive. Once you have a good season you are hooked. What about continuing on into the winter? Who says you can’t grow year round. You certainly can in our area.

Hike early and often!!

Strawberry and Basil Jam

2 cups sugar

1 large lemon, zested and juiced

2 large or 4 small basil leaves

2 pints fresh strawberries, hulled and halved


Directions: Combine the sugar, lemon zest, and lemon juice in a small saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved. Add the strawberries and continue to cook over very low heat for 35 minutes, until the strawberries release some of their juices and the mixture boils slowly. Cook until a small amount of the juice gels on a very cold plate, about 30 minutes more. (I keep one in the freezer.) Pour carefully into two, sterile pint canning jars and place either one big or two small basil leaves in each jar. Either process in a water bath for 10 minutes or keep refrigerated. Refrigerated jam will keep for a couple of weeks.


Cherry Balsamic Drizzle

1 cup pureed cherries

2 cups balsamic vinegar

2 cups red wine

½ cup honey


Pour wine and balsamic vinegar into a non-reactive saucepan. Bring to a boil and reduce by half. Add cherries and reduce by one third. Add honey and simmer for 5 minutes.

To this base you can add rosemary, tarragon, orange peel or crushed cranberries as variations.

Use for a dressing on salad with olive oil or as a sauce to grilled chicken, roasted duck or vegetables. Store covered in refrigerator for up to 2 months. Makes 2 cups.