Picking greengages from the tree in the garden has become a seasonal ritual. Usually the first fruits are ripe by the second half of August, but this year I haven’t had to wait that long.
Everything outside seems a good week or two ahead, and I have to keep reminding myself that there are still plenty of August days left to enjoy.
The greengages are a particular treat because there are only ever just enough to make a generous pot of jam and a greengage frangipan tart using Nigel Slater’s delicious recipe.
Then that’s it; they are gone for another year.