Blackberry Pies

blackberry PieNothing means summertime more, to me, than blackberry pies. Luckily, blackberries mature in August, when hopefully, the desperate heat of summer is waning. This year, we are having delightful weather for baking.

My husband loves blackberry pies, so much, that he spends hours, among the thorns, collecting blackberries. He earns many scratches but often has several gallons for freezing. This allows him to look forward to a Christmas blackberry pie each year. That little flashback to August makes the short days of winter a bit easier to bear.

I created the photo at fotoflexer.com by erasing everything around my pie in my photo then layering with another photo and adding text.
By the way, the pie was as tasty as it looks. 😉

NATURE KNOWLEDGE: Black Raspberries

July 4th Week Vacation 2011 073These are Black Raspberries. Many people refer to them as “Black Caps”. As you can see in the photo, when the fruit is picked, the white core remains attached to the plant. This is the simplest way to tell them from Blackberries.

Another way to tell the two berries apart ( in my area of upstate New York and western Massachusetts), is according to their time of ripening. Black Raspberries appear in June and Blackberries are in August.

Black Raspberries are a small fruit and grow in sparse numbers per bush while Blackberries can yield gallons of fruit in a similar space.  I’ve found it hard to find significant patches of wild Black Raspberries. They are susceptible to many blights which also plague wild Raspberries. One final note, they are far less painful to harvest than Blackberries, simply because, their thorns are much smaller and their fruit tends to grow outwardly.

A Black Raspberry patch is indeed a great find!

The Weirdest Food I've Ever Eaten

It ain’t weird if you like it…

American Bison (Bison bison) in the Grand Tetons

I had Bison burger for the first time last night. It was amazingly delicious!

You must know that I am a beef fanatic.

The Bison is raised with no antibiotics and is as tender and tasty as any hamburger I have ever had.

Can’t wait to make Bison goulash and Bison meatballs.

Tonight…

We are having wild caught squid.

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