Tuesday, September 9, 2008


Come to Mama you sweet little berries. I've been waiting for you all summer!
My raspberries are finally starting to ripen. Soon I will be drowning in raspliciousness. And look at the size of them! I've been picking about 2 cups every two days, but there are gazillions lurking on the bushes patiently ripening.

I don't raise a garden (my favorite dentist does, so I buy from him) but I do have a huge raspberry patch. My grandma always had them and I would help her pick (eat) them every year. When I moved into her house, I HAD to resurrect the raspberries. I have hundreds of thriving bushes. I usually get three different crops from July through September. This year wasn't hot enough to have the July/August berries. However, the September berries seem very happy. Happy raspberries = Happy Amy.

Last week I took Tracy Reifkind's advice and made some soup with the veggies I had in the fridge. I sauteed some onion and garlic in olive oil. Then I cut up zucchini, broccoli, and cauliflower and put that in the pan and filled with organic chicken stock. I let that cook for an hour and pureed it. OMG!! Is that ever good and easy schmeezy, lemon squeezy. The kids even like it.All I have left is one, little bowl for work tomorrow. Look at those tomatoes and that yellow squash! (Both from the gardening dentist.) I really am in fresh produce heaven!


Anonymous said...

I need some berries!!!!

Tracy Reifkind said...

Amy, you don' need to cook zuc, broc, or cauli that long in stock, 15-20 min. will do. Everything should be soft enough at that point to puree....killer, isn't it?

I've got so much stinkin' soup in my freezer, but I still make more. Last count I'm eating my way through 4-5 quarts of tomato, one quart a day, lol!