There is so much produce from the garden at this time of year. Today we gathered beautiful peaches and damson plums from old trees on the farm: the trees are probably fifty or sixty years old. Damson plums are incredibly tart: too sharp to enjoy eating fresh but they make incredible jam. Their skins are such an intensely dark shade of purple.
The peaches are white-fleshed and deceiving. An old-fashioned variety I have never seen anywhere else, they can be green on the outside and look unripe, but when you bite into them the juice explodes into your mouth and ends up running down your chin. Best eaten alone if you object to slurping in public.
I can still smell the garlic on my hands from harvesting the year's crop. It smelled amazing: I'm going to have to find my most garlicky recipe to try. Chicken with forty cloves of garlic perhaps?