(grdznobata sitcharbe) / Abundance of the Heart
Nothing is quite like the fresh taste of fruit after months of pickled things and roots and grains and preserves. The juice and crunch of a persimmon pulled right off the tree inspire a gastronomic epiphany in the heat and sun. Earliest hours of the morning are spent collecting and pickling and making jam to prepare the plentiful bounty for the cold and barren days of winter. Kartvelians call the day შუა ზაფხული (shua zapkhuli) and every man, woman, child, even little old toothless bebias are outside to dine and sing and drink well after the late sun has set.