Berries, and good help to pick them.

Welp, I’m going to have to set aside some time to spend in the kitchen; the season of “puttin’ up,” 2017 version, is fixing to begin to commence.

In my auxiliary refrigerator I have a dozen small heads of cabbage, which are destined for kraut. It’s a moderately labor intensive process, but the food processor takes care of the bulk of it, and salt and time the rest, so that can be dispatched relatively quickly. That, I suspect, is Monday morning. Then it can burble happily away in its “crock,” which is actually a five-gallon food-grade plastic bucket, for six weeks, until it’s ready to take out and can. And we will have kraut for another season.

More importantly, there are two gallons of blackberries in said second fridge, that I went and picked in less than 30 minutes yesterday morning. Yes, there is blackberry jam in my future! (Note to self: Go get sugar.)

I’ve been saying for ages I was going to go pick blackberries up at Scatter Creek Farms, north of me some 30-45 minutes. Last year, a summer hailstorm came through midweek before I was planning on going up that weekend, and did for the berries. This year, I figured I’d get going early. Had AGC 2 all weekend, and I decided he would probably be entertained by going to pick blackberries, and if nothing else, could romp about for a bit and wear himself out.

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More summer bounty

July 10, 2016

We are talking significant blackberries, here.

We are talking significant blackberries, here.

This, my friends, is a blackberry. A blackberry that appears to have been on steroids prior to its harvest. A blackberry whose size is exceeded only by its taste and juiciness.

Lord, I love ’em. And this has been a banner year for ’em.

You may remember back a week ago, I’d been to not just one, but two, farmers’ markets, because I was intent on scoring some blackberries, and the local market didn’t have any. So I went to the next town over and bought berries.

I brought home two quarts of these beauties, which reposed in the fridge for close to a week as I worked my way through some of the astonishingly good collection of fruit I’d accumulated. (Have I mentioned how much I love summer?)

And I decided I would make a blackberry pie.

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