After our tree birch banding session, and some provisions (see above) from our Druids, we headed to another job on Sunday afternoon.
Besides several samples to try from the Druids, my favorite among many wonders is still their fermented garlic, or how I call it lovingly Black Garlic.
I remember my first experience trying it. If you have never seen it before, it does not look tempting to eat.
Or would you just bite into something like that?
But I promise you, all garlic lovers, and maybe even beyond, you might love it.
To give you a little taste, the smell is sweet and somehow smokey to me. And the taste is like caramelised garlic. The structure is very soft. I eat it pure but sometimes roasted or warmed up added to all kind of salty meals.
The next job was that a cherry and peach tree needed some care.
Before we went to our work we made a break below a willow were we nourished our tummies with the black gold. And the place below the very beautiful willow it's a great secret place to be.
My idea for the cherry tree is to crop it back bountiful, see how it will react this year and next spring. Depending on its reaction I might crop it again, then prick into the ground to crop the roots as well and another check to its reactions.
If the cherry tree does react well, we should have a way smaller tree and be able to dig it out in search for another home. Because the owner wants to get rid of it anyway. They don't like tart cherries and got already a sweet cherry crop which will find its home where the other one is.
The reason to do the effort is that the cherry tree is approximately 50 years old and can yield a lot of fantastic fruits. Still tart fruits which need to find the matching tongue.
Before...
...and after.
Fingers crossed for the cherry's cheerfulness 🌱🤞🏽🍒🤞🏽
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