Season's Delights.

Late summer is a season for delights - our peaches are ripe now, the first late-summer and autumn apples are also ripening, and of course there are the Zwetschgen, this kind of plum that lends itself to baking and cooking like nothing else does. Few things are better than Zwetschgen on a cake with Streusel... or even without.
There's another delight of the season, however, and that is elderberries. As fond as I am of elderberry flowers (excellent fritters, lovely syrup, wonderful jelly - though I only make fritters, because I am lazy and our tree doesn't yield so much, flower-wise, without getting a jetpack or some way to turn off gravity), it is totally worth it to not harvest all the flowers, because then... there's elderberries later on in the year.



While one should not eat them raw (they are slightly poisonous when uncooked), they will add colour and wonderful flavour to cooked dishes. So when we happened upon some windfall apples, I took this as a sign to get out the ladder and harvest some elderberries... and a while later, we had dinner.

Curd cheese casserole with elderberries and apple, seasoned with a little cinnamon. A seasonal delight indeed!