I’m always looking for new ideas for my kitchen garden – and planting raspberry plants a couple of years ago was a good one. It was mid-summer, and I was walking through a local nursery when I came upon a group of unassuming raspberry shrubs. Knowing it was way into the planting and growing season, and the poor things were root bound in their ball and chain black plastic buckets; let’s just say they weren’t looking so good. But I gave them a second look when I saw that they were marked down to next to nothing. I thought, “Well, maybe they’re not so bad…I can clean them up and I’m sure they’ll be great next year” (this has become my mantra). And they did.
I planted two ‘Heritage’ and two ‘Latham’ raspberry shrubs along the fence of the kitchen garden. Both bear bright red berries that can be picked from July through the early fall. I love taking friends for a little tour of the garden and offering them a treat – a perfect “little sweet and a little tart” nibble when the berries are a really ripe red and easily come off the stem. Nothing like this oh-so-simple indulgence! But if you don’t have a raspberry shrub, no worries – they are in season now and you can get them at a great deal at your local farm stands and markets. And if you must “do something” with them, then this oh-so-simple recipe will do the trick.
A Simple Raspberry Sauce
2 pints of raspberries
3/4 cup confectioner’s sugar
In a blender, puree raspberries and sugar until smooth and pour mixture through a fine strainer.
That’s it! Perfect for dessert toppings like your favorite bowl of ice cream. Enjoy.