Leaves & Berries
I leave at 3 a.m. for the airport. Am I packing yet? No, I’m blanching and freezing the greens from my Community Supported Agriculture (CSA) farm share and picking the last of the red currant crop from my garden (tip – freezing them still on the stem makes de-stemming them later easier).
And of course, I am so grateful that I got to taste the first of my raspberries before traveling.
I’m not complaining. It’s the season of abundance, and I’d kick myself if I missed any of the seasonal parade of berries or wasted (well, they would be composted, but still) any of summer’s crops.
I was in Prospect Park last week foraging with chef Jeremy Umansky. The mulberries and blackcap raspberries are winding down, the wineberries still green but promising.
So…here’s the shameless plug for my upcoming foraging tours:
I hope your summer is off to a delicious start!