Either I somehow managed to miss the juneberry season, or it really wasn't very good this year. In April, when the flowers were blooming, I went around and ID-d a bunch of trees, doubling the number I knew of in my neighborhood. Despite double the number of trees, I actually harvested less fruit than last year, which is a shame, because I was really looking forward, and I had several recipes that I wanted to experiment with.
|Despite early indications of abundance, most of these|
berries were eaten by birds before ripening fully.
The birds seemed to notice the poor season as well. They striped the trees bare long before the majority of the fruit was ripe. Also, usually they stay in the upper branches, since my neighborhood has a lot of constant car and sidewalk traffic, and this leaves the low-hanging fruit for me. However, this year the birds were everywhere, even sometimes within arm's length of me, as I harvested. They also seemed to do fly-by "strikes" on the fruit--where they swooped in and pecked at a berry while continuing to fly. This meant that a lot of the fruit I could get was unusable, as it spoiled once pecked at.
Anyway, complaining aside, I got enough berries to make this dessert. It's not particularly creative, there are numerous recipes where berries (usually blueberries) are baked with brie; however, I wanted to make something a little less sweet, and completely home-made, without the preservatives and other additives found in pre-made phyllo dough or ready-to-bake crescent rolls.