Elderberries and Cream
A little over a month ago I spent a morning picking elderflowers at my friends’ farm in Southeastern Pennsylvania. Last weekend I returned to find one lone cluster of white flowers and an inordinate number of reddish- to blackish-purple berries drooping from the limbs of their elderberry trees. Since my last visit those pert, little flowers had transformed into August’s big bounty, tart and spicy elderberries. As with all of this summer’s foraged fruit, elderberry collecting is a new undertaking for me. Sure, I’ve been the beneficiary of others’ wild berry gathering, adding elderberries to mini apple pies and boiling them into violet-colored sauces. However, this would be my first venture into harvesting them. Thankfully, the task turned out to be quite easy. Just look for the darkest fruit, snap off the sprays of berries and shake them into a big bowl. As I said, easy! Berries picked and shucked, I took my share home and tried to think of creative ways to use two pounds of this fruit. After washing and removing any remaining …