Time for purple-stained fingers and hours spent under a fruit tree. Or crouching in a strawberry patch. Over the last few weeks I have collected many yogurt containers full of mulberries, serviceberries, sour cherries, currants, and strawberries, and all of them have been foraged from street trees or the yard of my friend Katrina (sad news: Katrina and her husband decided to move out of their house on the corner and I will miss her so. Also, now I will have to beg and plead with the new owners to get access to the fruit trees and the strawberry patch!).
Most of the berries went straight into my belly and the belly of friends (I brought four pounds of fruit on the plane with me to St. Louis last weekend to share with Jaja). The rest I cut up, mixed with granulated sugar, and froze. It works quite well; the sugar keeps the berries from sticking together too much in the freezer and you can scoop them out to eat on top of yogurt or ice cream whenever you want!
I also made this incredibly simply biscuit recipe with the serviceberries. It was scrumptious, I suggest you try it out.
Serviceberry biscuits
- 2 c flour
- 3 tsp baking powder
- 1/2 tsp salt
- 3-4 Tbs Crisco
- 1 c sugar
- 3/4 c milk
- 2 c berries
Mix together dry ingredients. Cut shortening into it with a fork, until course crumbs. Add milk, mix. Gently add berries, mix. Plop onto lightly greased baking sheet and bake at 450 degrees for 12 minutes.
Yum.
1 comment:
so scruuuuumptious, i know what i'm doing with my leftover cherries -- those service berries are GONE GONE GONE
frazoo: (n) a small amount. ex: Excuse me, miss, can I have a frazoo of sugar in my tea?
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