K’s father has an incredible garden. It’s enormous, with enough space for both a soft manicured lawn (that’s perfect for stretching out on with a good book), and a large wild area filled with hidden treasures.
K planted potatoes here this year, and as the sun grows warmer, they have been popping out of the earth. Hastily, we cover them again, wanting them to emerge only when the time is just right.
But many other things in the garden are ready for harvest – namely the tall stalks of darkening rhubarb and the ripe, red currants and raspberries.
My first thought for these sour fruits was a pie or tart, but after a long day at work I lacked the energy for building a crust. So instead I created a crumble (modeled after this recipe) – with a tart, sweet fruit compote finished with crumble topping and a dash of cream.
The result was simple, fast and delicious – with each fresh ingredient straight from our backyard. Needless to say, I’ll surely be harvesting every last berry this summer.
It’s the simple things in life… you know?