Due to our warm temperatures in the San Joaquin Valley, berry season comes early. Strawberry stands open around Easter. I bought a crate weeks ago and made syrup. Blueberries have been ripening for a few weeks and are all over the farmer’s markets. This week blackberries and Boysenberries are in full force.
The Ladies Who Lunch have developed a tradition–when Berry Lady Farms sends us an email that the blackberries are ready, we make plans to head to Kingsburg, first for brunch and then out to the farm to stock up. Only one of us couldn’t make it this year:
Some of the berries get frozen for later use. Lots get eaten immediately. I made blackberry syrup. Others make jam. A few cobblers are rushed into the oven. I worked on these little bites of yumminess:
My kitchen got a workout what with juicing berries, boiling syrup, cooking the cream filling, and baking puff pastry. The dishwasher ran three times.