The local red raspberries have two seasons- the first is in July, and the larger crop is in September. Typically we are wrapped up in too many things (the B&B, landscape work, gardens, jam making) to get involved with the early crop. Black raspberries have just one very short season- also in July, which coincides with the blackcaps, or wild raspberries.
We use a lot of raspberries for making jam- both the red and the black varieties are very popular with our guests and in outside jam sales. We also try to include the berries in our breakfasts for the B&B. We emphasize fresh and local in our menu, so the berries show up at the table when they are in season. One way to extend the season is to make sorbet or sherbet with the raspberries. We have found that guests like starting a warm summer day with dessert!
The red raspberries have a big bold flavor, while the black raspberries and blackcaps are a bit more subdued. The black berries are a bit sweeter and less tart, but definitely a raspberry flavor. We tend to make sorbet with the more delicate flavored berries, and make a sherbet with the red raspberries- the milk smooths out the intense flavor and has a nice texture in your mouth.
RASPBERRY SHERBET
(makes about 1 quart)
4 c. Red or Black Raspberries
2 c. Whole milk
1 c. Sugar
1 1/2 tsp. Lemon juice
Add berries, milk, and sugar to a blender. Process until smooth, then press through a strainer with a flexible spatula to remove seeds. Stir in the lemon juice. Freeze in your ice cream maker per the manufacturer’s instructions.
Raspberries- Sorbet or Sherbet?
The local red raspberries have two seasons- the first is in July, and the larger crop is in September. Typically we are wrapped up in too many things (the B&B, landscape work, gardens, jam making) to get involved with the early crop. Black raspberries have just one very short season- also in July, which coincides with the blackcaps, or wild raspberries.
We use a lot of raspberries for making jam- both the red and the black varieties are very popular with our guests and in outside jam sales. We also try to include the berries in our breakfasts for the B&B. We emphasize fresh and local in our menu, so the berries show up at the table when they are in season. One way to extend the season is to make sorbet or sherbet with the raspberries. We have found that guests like starting a warm summer day with dessert!
The red raspberries have a big bold flavor, while the black raspberries and blackcaps are a bit more subdued. The black berries are a bit sweeter and less tart, but definitely a raspberry flavor. We tend to make sorbet with the more delicate flavored berries, and make a sherbet with the red raspberries- the milk smooths out the intense flavor and has a nice texture in your mouth.
RASPBERRY SHERBET
(makes about 1 quart)
4 c. Red or Black Raspberries
2 c. Whole milk
1 c. Sugar
1 1/2 tsp. Lemon juice
Add berries, milk, and sugar to a blender. Process until smooth, then press through a strainer with a flexible spatula to remove seeds. Stir in the lemon juice. Freeze in your ice cream maker per the manufacturer’s instructions.
Best Barbeque Beans
It is barbeque season, and with the holiday coming up there will be some big gatherings around the grill. Here is a side dish that qualifies as a crowd pleaser- it is easy to make, and serves 20 to 24. Tip: If you are using a barbeque sauce on the meat you are grilling, save some for in the beans, so the flavors compliment each other!
Brown the beef, bacon, and onion- drain the excess fat. Combine the ingredients in a casserole and bake at 350° until bubbly- about 1 hour. (This can be done in a crock pot also- cook on high for about 5 hours.)
Serves 20 – 24
February Thaw
This has been a winter with more snow than what we’ve had for a few years. Many folks have cleaned the cobwebs off their cross-country skis and snowshoes to enjoy the snow pack that has accumulated for a month and a half. The last few days have made a dramatic change- warm weather and strong breezes have melted the ice and snow and turned streams into torrents.
The Big Stream meanders through Glenora Gorge and bursts out of a rock cliff to make Glenora Falls.
We made a quick run down to Glenora Falls to see it at full flood. The huge flow of water is spectacular, even if not as scenic due to the brown silt caught in the stream. Even the sound is different- a loud roar rather than the spatter of water on rocks. The stream has large chunks of ice swept away from the cliffs, and the outfall to Seneca Lake is marked by a swirl of ice and foam. The houses along Glenora Point have a marked contrast in views- to the south they back up to a raging muddy stream, and across the road to the north is the placid, blue Seneca Lake.
A view of Glenora Falls in October- even with a period of heavy rains the flow was sedate compared to a winter thaw.