A Summer Affair
I actually don’t mind seasonal eating. Spring is for delicate white asparagus, summer for tomatoes and fruits, autumn for mushroom and squashes, and winter for sausages. I think it’s much better to have limited amount of that season’s specialty with its superior flavour and texture rather than have the same tepid variety throughout the year.
So I’m currently in love with Cherry, summer’s black pearl (and not the Blair variety). Who can resist heaps of heaps of this lustrous, little orbs containing dark, juicy, perfectly flavoured flesh?
