Damsons: help with the yield

This year, for the third year running, my local damson trees are groaning with delicious fruit. My tiny freezer is full to bursting with bags of the little purple gems, yet still I feel compelled to gather, wash and freeze what falls each day. Every day I can get a basket or two like the one pictured, as only one other person cooks with them. Here's my request: I am around for the next week. If you would like to pop by for a cuppa, a short form, and a bag of damsons (or gather them yourself), please get in touch. I will also bring a large bag to Aberdeenshire in September. They make great compote, jam, chutney, liqueurs, wine, juice or desserts. They have large pips which I remove, a lengthy but delightfully meditative job.