The Old Sheep Farm has three ancient damson trees, in the paddock next to the cottages. They are gnarled, covered in lichen, and somehow still abundantly fruitful.
By the middle of September, it was time to pick!
Willow ate her weight in damsons that day, and tried to steal another basket full when we weren't looking.
Willow's ill-gotten gains loaded up onto her getaway vehicle:
I always thought that you couldn't eat damsons straight off the tree because they were too sour. Not these! They are sweet little purple plum-like globes full of sweet juice.
Ok, a few might be a little sour...
They were perfect to make damson jelly. And pretty easy too - its much better to strain the cooked damsons than spending hours trying to get the stubborn little stones out of the fruit! We are looking forward to hot buttered toast and damson jam through the winter.
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