The original post title was “Too Many Berries,” but I decided that there can never be too many fresh berries in June or July. Or in August, for that matter. We buy strawberries or blueberries at the farmers’ market, barter for cherries from a neighbor, and pick raspberries in our own backyard. Our backyard isn’t big, but we’ve devoted about 15 square feet behind the garage to a raspberry patch. It’s a good year for my raspberries; we pick almost every night, and we’ve even had enough to share with Petunia and Robin, our mothers.
Most days Chuck and I add berries to our breakfast cereal. Amigo likes yogurt parfaits with vanilla yogurt, berries, and granola. I made vanilla ice cream last week to go with berries and a bit of whipped cream. We’re currently out of vanilla ice cream and whipped cream; that should tell you something about how often we’re eating berries with our dessert.
I froze 3 containers of strawberries. I’ll be able to use those in midwinter when we’re craving the taste of really fresh fruit. I made strawberry jam AND strawberry jelly. The mush left over from the jelly making process is in the freezer; it’ll add a nice pink tint and a hint of strawberry flavor to one batch of our annual applesauce.
I also froze a small container of raspberries. I’ll freeze blueberries when they come into season in Michigan and we’re drowning in delicious U.P. (Michigan’s Upper Peninsula, hey) flavor. Meanwhile, we need a few more options.
Despite the heat (88 – 90 degrees Fahrenheit today, ugh), I’m baking angel food cake. With or without whipped cream, that will taste delicious with any kind of berries from the backyard or the neighbors or the market. I plan to make lemonade tomorrow, too. The juice from the bowl of strawberries or raspberries will be an awesome addition to the plain lemon drink.
That’ll take care of a few more berries, but I could use more ideas. Feel free to suggest ideas that also incorporate rhubarb. I gave away two plants, and I still have too much rhubarb. Good thing it’s delicious!
