Annie the berries are beautiful!!! When cherries are in season here you have to move FAST to pick them (for both sweet and sour). I love the sweet and pick tons and they are stocked in my freezer. We love them in yogurt for breakfast.

Oh, my, those berries look lovely! I'm getting really good peaches down here, but the raspberries are calling my name!

Annie, your price was certainly better than what I paid yesterday for a flat. 12 pints for $40.00. Although, for me it was worth the extra because I didn't have to pick them.

My neighbour has two cherry trees and the robins and crows have wiped out all the cherries.

~Ann

All of it looks delicious, Annie! I had a feeling you were going to make some jam with those raspberries LOL. What are you planning on doing with the cherries?

Brad AKA Moonwolf

Beautiful! I managed to get into the middle of my patch, ouch. Easy in, not so easy out with my hands full. Small microscopic thorn in my finger...overnight soak with ichthammol.

I'll be sending off milkweed pods in the fall for the monarchs. (trouble with loss of fields moving south)...via GW garden. I'll read up on raspberry cuttings for sending out as i have so many that get cut and composted...it will be posted on the 'free to good home' section, : )

"----Yes, it's that time at the local u-pick. Red raspberries are my mother's favorite berry of all time and I like them pretty well too. When the owner of the farm told me I could pick all I wanted for $1.50 a pint, I got in the Jeep, drove the 15 miles and picked up my boxes.---"

I was driving in Maine, passed by a road with a big sign, "Organic Blueberries, All you can pick, $5.00".
There was a box for cash, honor system, I supposed.

I dropped $5.00 in the box and picked a couple of quarts. Nice berries, not too big, but sweet.

Later, I drove further down the road. Then I found out in that area, wild blueberries were everywhere. That wasn't someone's blueberry farm!

Some wise axx's good trick for us city slickers.

dcarch

Ah, dcarch, capitalism at its finest, LOL.

I knew mine was really a farm, there was a big sign saying "u-pick berries" and a cashier in the building with a sign saying "Nelson's Farm Market". :-)

Brad, I haven't decided if I'll make cherry jelly or if I'll bake a cherry pie or two. Maybe both....

Annie

Annie, both items sound good to me!

Brad AKA Moonwolf

My daughter got some HUGE blackberries at the farm store the other day, along with (cultivated) blueberries. I don't like either of them fresh, so I made a wonderful berry crisp last night. I think I'll make scones tonight with the rest of the blueberries.

Had enough to bring some for lunch today at work. Warmed up with some yogurt topping, should be glorious.

There is nothing to beat the taste of wild blueberries, nothing like the tasteless cultivated berries we get down here.

When my father was a teenager, growing up in Maine, he worked one summer picking blueberries, but it was a short lived job - he ate too many and got fired!

I am so jealous, I love raspberries. The fresh ones here are still $3 for a tiny container and they don't even taste good. I do buy the frozen ones from TJ's whenever we can make a trip there.

By the way, these are the best raspberry muffins ever, and so convenient cause they are made with frozen berries! I don't use heavy cream, I use milk or almond milk. And I've used vanilla extract instead of almond extract, very tasty as well. Lemon or orange zest is also great in these. And I cut way back on the sugar, have used as little as 1/4 cup depending on how sweet the berries are but usually use 1/3 cup. And we actually like them better at room temp instead of warm. But beware, they are very addictive. I've made them several times since finding the recipe a couple months ago and I freeze half of them immediately so we don't gobble up the entire dozen within a couple hours. :o)

Raspberry-Almond Muffins

2 1/4 c. All-purpose Flour (265 grams)
1 T. Baking Powder
1/2 t. Salt
3/4 c. Sugar
1 large Egg
8 T. Unsalted Butter, melted
1/2 c. Heavy Cream
1/2 c. Milk
1/2 t. almond extract
1 1/3 c. frozen (unsweetened) raspberries, lightly broken *do not thaw
1/2 c. sliced almonds
Sugar for sprinkling (granulated or Turbinado)

Preheat the oven to 400ð. Spray, grease or line with muffin-liners, a 12-cup muffin tin. Set aside.

In a large bowl, whisk together the first four ingredients; set aside.

In a medium bowl, whisk the egg and butter together. Whisk in the cream, milk and almond extract. Add the frozen raspberries to the dry ingredients and toss to coat. Pour the liquid ingredients over the dry and stir until just combined, this will only take a few strokes. A few clumps of flour will be visible in the batter. This is as it should be (do not over mix!).

Bake the muffins:
Scoop the batter into the prepared muffin cups. Sprinkle the top of each muffin with some sliced almonds, and pat gently to help them adhere to the muffin top. Sprinkle each muffin with a bit of sugar.

Bake for 18 to 22 minutes�"until the muffins are golden and a toothpick inserted into the center of a muffin comes out clean. Serve warm. Makes 12 muffins.

Here is a link that might be useful: ForLoveOfTheTable

Thank you, Petra, that sounds delicious. I am definitely making these, maybe when Elery's grandkids come in August, I'll bet they'd love them. If not, I would!

Beachlily, I wish I could think of a way to mail them, but they are fragile, they'd never make it. Maybe jam.....

AnnT, the market also sells them already picked, call in advance and they will pick them for you. $3 a pint, so it's not much less than you paid. I don't mind picking them, it's kind of peaceful and quiet, something that doesn't happen in my life very much, so I enjoy it.

Annie