This post was going to be a meditation on the simple things because that is the type of meditation blackberries inspire. Thoughts on ephemeral pleasures like fresh blackberries, rinsed and eaten immediately over the sink. Or maybe sitting down, with yogurt and honey. Or on a picnic, dark purple juice dripping down the chins of kids and babies. And that’s how we ate the first few pints of blackberries this summer, but then this week I looked at the carton of berries on the counter and just really wanted a cocktail.
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New York in June always catches me off guard (though it really shouldn’t, seeing as there’s a song about it and all). Further south, June is already sweltering, with temperatures into the 90′s and humidity at full tilt. So I always begin the month prepared for the worst. But this year we’ve had endless bright days, towering fluffy clouds, cool breezes, clear, gorgeous light, and at least three rainbows. It’s hard to be stressed out when the weather is so completely glorious.
Amid the backdrop of dreamy weather and picturesque clouds, things have been percolating. read more »
Last week a quart of slightly overripe blackberries arrived in our CSA and rapid action was needed. After a bit of deliberation, I decided on a sherbet based on a grapefruit version we enjoyed last winter. The sourness of the citrus was balanced wonderfully by the creamy sweetness of the dairy, and I thought this approach would similarly balance the tang of the blackberries. We ended up with an intensely flavored sherbet with pitch-perfect blackberry flavor, and hints of creaminess. An added bonus is that you get all of the blackberry flavor and none of the seeds. Chalk it up to yet another perfect summer dessert. read more »