
‘Pick ripe berries’
courtesy of ‘afagen’
Berry season. This is the time of year that puts the Omnomnom in Omnomnomivore. Er. Omnivore. Not lolcat. Check.
This is a heavenly couple weeks when strawberries are in season, blueberries are coming into season and blackberries and raspberries aren’t far off. The strawberries at the area farmers’ markets are about the size of a child’s fist, and sweet as laughter. You can just eat them whole, you can make jam, you can make strawberry shortcake, you can soak them in rum and lather them up with Gran Marnier whipped cream, or dip them in balsamic vinegar or dark chocolate or even just a little bit of peanut butter.
There’s really nothing you can’t do with fresh berries. And we’re lucky enough to get them for these next few weeks. So, head to the market and get a pint, a quart, or even a whole flat’s worth of summer’s tasty, tasty bounty. Soak them in red wine and serve sangria. Eat them with fresh whipped cream. Make a pie. Make muffins. But they never, ever, ever get this good at any other time. The rest of the year, they have to come from South America, or California, or anywhere where they have to grow them extra hardy, and extra bland. Or, best of all, ice cream. Click through for my favorite ice cream recipe.


















