As I sit at my desk working, I can see from my office window a steady stream of young children. Some walk alone. Some walk–heads almost touching as they chatter away–with a friend. Others hold hands with an older brother or sister. Some are whisked down the avenue by parents, some in a car, others chugging along in the back seat of a golf cart.

They congregate at the end of the avenue, waiting for the big yellow school bus to lumber down the main road and squeal to a stop in front of them. Those who arrive early enough cavort with their neighborhood friends, play with the dog or two that joins them. There are always a few parents as well, keeping an eye on the little people and making sure they don’t cavort out into the busy road. At the same time, the bigs also avail themselves of the chance to catch up with neighbors, cradling a travel cup of steaming hot coffee in their hands.

It’s been many years since my daughter took the school bus. She’s getting married in about a week. One of the framed pictures on the table as guests arrive will be of her, headed to her first day of Mrs. Stewart’s kindergarten class at Island Avenue School, dressed in a flowered dress, lace anklets, Mary Janes, a big, blue Madeline backpack slung over her shoulder, striding determinedly towards the future.

These reminders that summer is ending yet again, they make me wistful. I say schools start way too early these days! But the seasonal changes, these gentle reminders of the inevitability of constant change, also bring delights. This is true when I visit my local Barberry Hill farmstand and find, this time of year, ground cherries, adorable little yellow fruits gift-wrapped in thin papery husks. It’s like opening a little late summer gift, each one. Just as I start to get gloomy about how much I’m going to miss Bishop’s peaches and Cole’s corn, these little guys come along and cheer me up.

I usually eat them out of hand and delight in introducing them to my friends that way. But, if you find yourself with a bumper crop, there are other ways to enjoy them. Blooming Glen Farm in Perkasie, Pennsylvania, offers three recipes that I hope to try, one for a jam, one for a marinade, and one for chocolate-covered ground cherries. Here is their recipe for Ground Cherry Jalapeno Jam. Visit www.bloomingglenfarm.com/ground-cherries-3-ways-jam-marinade-chocolate-covered to check out the other two recipes.

Ground Cherry Jalapeno Jam

From Blooming Glen Farm

Ingredients:

Directions:

Place all ingredients in a small saucepan. Bring to a boil and reduce to simmer. Simmer for 20-25 minutes on low heat, stirring frequently. When the cherries break down and the jam thickens up, it is done. If it becomes too thick, add water 1 teaspoon at a time to get desired consistency. Allow to cool. Serve or store in airtight container in the refrigerator. If you like dishes spicier, feel free to add another jalapeno. This jam is mild with 1 jalapeno. Serving suggestion: pour it over a log of goat cheese and serve with crackers.