Boysenberry, so Precious, so Rare! My boysenberry plant delivered in its second year in a big pot. This is the largest harvest of berries I’ve ever had. Until yesterday, little more than a handful of berries is all I’ve ever harvested at one time, so I consider this bowl hitting the mother lode.
I struggled with a couple of raspberry and blackberry plants over the three years of my edible garden, and finally they are gone. But the boysenberry came through for me. When you only have one plant, you expect and desire results.
I should have known that I would have luscious berries after the beautiful blooms in March.
Boysenberries are precious and rare for a reason, they are so perishable. You can see why they don’t appear in markets often, if at all. They nearly melt in your hand before they reach your lips. But, if they reach your lips, you will be hooked! Plump and purple, what could be better? (They are really more the color of wine.)
I immediately polished off a bowl of berries in raw goat yogurt drizzled with local, raw honey and sprinkled with ground nutmeg. Wow, that was so good, I think I’ll have another right now!
What’s your favorite way to prepare fresh-picked berries? Please let me know. Thanks for reading and please subscribe! – Kaye
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