Berry Bounty

Berry season is upon us!


This is, as they say, just the tip of the iceberg. Over the past week we have easily picked 2 gallons of raspberries, and they just keep coming. For reference, those are ceramic pint containers in the photo. So 16 of those. Jonas has been eating about a pint of raspberries a day, and we still have too many.

It’s not just quantity, either. These are the biggest, sweetest raspberries we’ve ever had. Kirk compares it to 2014, but I’ll have to take his word for it since the kids and I were in Costa Rica and missed all of the raspberries that year.

The key seems to be a wet spring followed by lots of sunshine and no drought. Not that we can control that, but we’ll certainly take it when we can get it!

These conditions create a raspberry jungle, though:


Walking in that path will get you scratched even if you’re careful, so picking raspberries is not for the faint of heart. It takes a good two and half hours to get them all because there are so many, and because you can’t go fast if don’t want to bleed in the brambles.

We’re freezing a lot of them for later, but we’re also getting our fill for breakfast, lunch, and dinner. This week’s preferred dessert: 


That’s vanilla ice cream with homemade chocolate sauce (literally just chocolate chips and butter, melted and stirred together) and topped with fresh raspberries. I will eat this every day until the raspberries are gone, I think. 

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