This time of year, harvesting the fruits and veggies is a daily task. I went out at 8 am, to do harvest duty. I got a few peppers (yellow banana, and cayenne), two eggplants, a handful of cherry tomatoes, and another handful of Kentucky Wonder green beans. Many more peppers can be picked any time I need them for dinner, but leaving them on the plants for another few days won’t do any harm.
Next, I dove into the wood margin, wearing long pants and a long sleeved mock turtleneck t-shirt to pick raspberries. It’s sort of my hazmat suit, given all the poison ivy that’s in there. I couldn’t care less about all the virginia creeper. I only got a little over half a pint of raspberries today, but add them to the ones I snagged since Thursday, and we’re going to have a heck of a cheesecake, a few smoothies, or make jam or syrup.
Blueberry syrup is my favorite, but raspberry comes in a really close second. Raspberry syrup on light, fluffy pancakes is divine! A dollop of whipped cream is optional.
BTW, we have two quarts of blueberries. They have so many possibilities. I think a blueberry buckle is in our future.