the cornelian cherry
a twig now, but soon with profusive, early, tiny blossom
not a cherry as such, but a dogwood with pillarbox red, oblong, stoned fruit…tart, ripening to sweetness
sounds delicious…i can only imagine how it tastes and thats half the pleasure
ive never eaten one and i dont want to. not until the first one ripens on the tree i planted three months ago. then ill sit down in its shade and be eating with neolithic northern greeks, 19th century french farmers and modern day moldovans…perhaps eating them raw, in Turkish serbert, or drinking its syrup rob de cornis in cider
it might sound odd but it makes me feel connected