The raspberries are here! And, in part thanks to the advice I got in MG class to add some iron via blood meal before they started, and in part due to the rainy weather, they're gorgeous. I have both summer-bearing, which started about a week ago, and fall-bearing aka primocanes, which are actually twice-bearing if left to their own devices. If you don't mow them down at that end of the season, as some recommend, the fall-bearers offer an early-summer crop on last year's canes. It's not as bountiful as the fall one, which starts in mid-late August and goes til frost. But it's perhaps more welcome being that it's first. The thoroughly rambunctious black raspberries are coming, too. The are incredibly prickered, and almost invasive they're so determined to spread and root -- through both root shoots and tip rooting -- but they add lovely depth of flavor to summer red jam and make great mousse. I've picked about a quart of berries every other day, and made the first raspberry tart (what my daughter calls 'Nature's nearly perfect food) so we ate it for dinner (without anything else) and then again for breakfast. (Ditto). Next is raspberry ice cream.
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