This week I set out to take pictures of the tiger lilies that bloom on and near my property.
As I was snapping pictures, something caught my eye. It was still a few weeks early for blackberries, so I had to investigate.
I grabbed a container, donned the requisite long pants and sleeves (yes, it was in the upper 80s and humid, but raspberries tend to be a bit thorny, so...), and headed out to pick. My oldest son, noticing my getup, informed me
that there were more berries at the far corner of the property.
I picked a quart that day and another pint a few days later.
So it stands to reason that I needed some tasty new raspberry recipes to try.
I even invented one of my own.
Here we go...
By: Gale Lalmond
This was good, but believe me, a little goes a long way. It was very, very sweet. The combination of the gelatin and yogurt made a very pretty base for my wild black raspberries.
I really loved this. I have to admit I was a little skeptical at first. I had lots of wild black raspberries to use up, so I decided to give it a try and made half a batch. I took another reader's suggestion and made cinnamon
tortilla chips (I followed the directions from Annie's Fruit Salsa and Cinnamon Chips). I let the salsa sit overnight to allow the flavors to blend. I will definitely make this one again, the next time I harvest berries.
Raspberry Iced Tea
This was good, but the next time I make it I will only steep my tea bags for 3 minutes rather than five. I found that after 5 minutes, the resulting tea was a little bitter for my taste. I used Splenda and Crystal Light lemonade
powder to make this sugar-free for my diabetic hubby.
This was very good, but I think it would be even better without the bananas. I'd rather have more manadarin oranges and raspberries. The bananas got a bit mushy after freezing. This isn't too sweet, and the raspberries added just the right amount of tartness.
Side note: I fully intended on using my wild black raspberries for this recipe, but when I realized how stiff the base was, I knew they would fall apart. I hit the freezer for some red raspberries
I had recently frozen instead.
Clam Chowder III
This was very good and creamy. It did need a little more flavor, however. I ended up adding extra salt, pepper, and garlic powder to the finished product. This makes six entree-sized servings. If you plan on serving this as a
first course or with a sandwich, it's probably more like 10 servings.
Grilled Corn with Chive Butter
By: Sue Kirsch
This was my first real experience grilling corn in the husk. It turned out very well and was tasty. I used fresh chives from the garden. Next time I will probably add a little grated garlic to the butter for some extra flavor
Raspberry Bliss Smoothie
My Personal Recipe
I developed this recipe after discovering I had wild raspberries growing right on my property. I was looking for something quick and simple to enjoy them without having to run to the store for ingredients. This fit the bill
and was so good I'll definitely make it again and again.
Sorry, I couldn't resist
this raspberry gif.
To view any of the recipes, just click on the recipe title below.