#100HappyDays :: Day 78

Piles and piles of raspberries is the name of the game right now.  With our warm and humid temperatures I can hardly keep up with harvesting them before they over ripen so I have been freezing them immediately.  So far I have 3 quarts frozen and Sid used a pint to make a puree to add to her cupcake frosting.  I think this afternoon we will make some scones and cordial with our spoils.

#100HappyDays :: Day 77

While I was braving the mosquitoes on a steamy afternoon to get some raspberries picked, the girl scoured pinterest for a recipe.  This was her first attempt at making cupcakes from scratch.  I have never made many cupcakes.  I guess because I lost patience trying to find that perfect light texture that always seemed to elude me, so I was interested to see how these turned out.  She chose devils food with a raspberry yogurt frosting, and they were fantastic!  I asked her if she had a special interest in baking, and she said "no, I just like to make all kinds of things."  It looks like maybe a few cooking lessons on summer afternoons may need to be added to our summer bucket list.

Raspberrypolooza & Globe Envy

The last few days have been the start of berry harvest.  Our 50 foot row of raspberries is broadening its reach far beyond the bed and beginning to ripen at an overwhelming rate.  We picked 7--7 oz containers worth today and have hardly made a dent in what is there. The future ripening looks to be staggering!

A few things that I have learned about fresh picked raspberries.  They are not as delicate as you think, that is unless you kneed them into a dough.  I posted here about the perfect way to freeze raspberries, I urge you to do it!  The last batch I thawed was a month ago, and they defrost beautifully. Not at all the mush that I expected, perfectly whole specimens that held their firmness.  Today I froze much of our harvest to brighten a dark winter evening.  No worries, I used a cup and a half of them in some baking as well.  

I must say that I have been both jealous and inspired by watching photos of my sister-in-law's trip overseas this last week.  She is now spending some quality time in England and her pictures from the Globe last night made me literally swoon.  Sigh..  So what was I craving this morning? Scones....raspberry ones.  I found a recipe of Martha's, that was perfect.  They are a hit with the whole family, and are feeding my soul.  As an aside, I finished reading The Bookman's Tale last night and it was lovely.  I also was transported to the Globe in the days of Shakespeare, so the timing was perfect. Ayne, read this one :)

So what next for raspberries?? Oh and the blackberries and boysenberries to follow?

Jam

Infused vodkas

Infused balsamic vinegars

And lots and lots of snacking

Martha's Fast Raspberry Scones. (Oh my, wouldn't these be good with some cardamom!?)

2 1/2 C flour

1/4 C sugar

1Tbsp baking powder

3/4 tsp salt

1/2 C butter (unsalted, cold & cut in pieces)

3/4 C buttermilk

1 lg egg yolk

1 1/2 C fresh raspberries

Pre-heat oven to 400.   Combine dry ingredients in food processor and pulse.  Add cold butter and pulse until crumbly.  Beat buttermilk and egg yolk together and slowly add pulsing into try mixture.  Once mixture combines into a dough our out onto a floured surface.  Sprinkle raspberries on top and knead three times (I found this a messy task).  Shape into a rectangle about 1 inch thick and then cut into wedges.  Place wedges on a cookie sheet lined in parchment paper, sprinkle the wedges with granulated sugar and bake for 15-20 minutes.  Then transfer to a cookie sheet and cool completely.  Enjoy!