Sunday, July 9, 2017
Berry Season: Homegrown is Alright with Me
A land baron I am not (or baroness, I guess.) I live on a double city lot. Nevertheless, my husband and I manage to grow quite a lot of food on our small parcel. This busy lady favors easy things to grow - tomatoes, hot peppers, pole beans - but by far the easiest, and my favorite, are raspberries.
They grow like the proverbial weeds - and sometimes they are the quite-literal weeds, as it's easier to grow them than it is to root them out where you don't want them. The don't even need to be weeded or watered. You just need a sunny-ish patch (I put mine on a difficult-to-mow western slope.) and to wait a year after they are planted, for the canes don't produce fruit their first year. I chose a variety that does all its fruiting early in the season, because once the tomatoes & beans start coming I can barely keep up with processing them, so I feared all-season raspberries would be wasted.
The fruit, of course, is amazing, but the leaves also make a nice tea, which is a gentle treatment for menstrual cramps or diarrhea. Less reliably, raspberry is said in lore to strengthen the bonds of marriage and ensure fidelity, and the bushes to protect a homestead against lost spirits. I can attest to this latter property - I have yet to see a ghost here!
Raspberries are delicious all by themselves. They are also yummy additions to cereal or salad; or here is a simple dessert preparation:
2 cups fresh raspberries, rinsed and drained
3/4 cup granulated sugar
1/2 cup sour cream
In a mixing bowl, bruise the fruit lightly with a potato masher. Sprinkle the sugar on top, mix briefly then let sit for an hour. Add the sour cream, stir thoroughly, and spoon into bowls. A summer dessert soup!