We went to one of the local farms this morning and feasted our eyes on the summer’s bounty, namely, the berries.
We ended up taking home a flat of tayberries (a cross between a blackberry and a raspberry), along with some enormous red Cowiche cherries, some blushing golden Rainier cherries, nectarines, and pickling cucumbers.
We processed the tayberries this afternoon into about 16 half pints of jam, Terry’s first try at making it. We went the no-pectin route and will see whether we have jam or syrup tomorrow morning. I’m sure it will be delicious either way, and we’ll make any needed adjustments for next year’s batch.
Tomorrow we are going to process those cucumbers into spicy bread-and-butter pickles. It’s a blessing to be so close to the farms and have access to all this wonderful summer produce.