Berries, berries. What a crop this year. I've been picking blueberries and cascades from my backyard for days and the fridge is overflowing with the raspberries I bought over the weekend. It's so warm I had to make raspberry jam on the deck using our Coleman stove yesterday morning. There are still salmonberries hanging on and, of course, lots of huckleberries but my favourites are now ripe —
As I wrote before, they are soft and sweet and there's really not much to do with them except eat them right off the bush. But my daughter came up with one more use —
shmooshed on toast. Instant jam.
[Don't forget the Eik St. tee giveaway. All you need to do is leave me a comment.]