Move over strawberries . . . here come black raspberries. These are my favorite thing I grow. And (thank you, Uncle Darry!) I have a great variety of canes, not that I know what variety that is. But they are so sweet and really thriving. I'm really excited for next year because I decided to expand my raspberry section with the baby plants that showed up this year. Really, a bunch of raspberries (which sell for about $5/pint in my neck of the city) is just a tastier and more cost-effective use of my land than saving more room for say, zucchini. I just started getting some this week, still just a few handfuls a day, but I think it'll pick up a little soon. I have red raspberries in the front that bear in the fall. This year I had to pinch off a few early flowers off of that one--those reds better not try to cross with my beloved black raspberries.
Tonight I tried something new. Since we don't yet have enough raspberries for everyone to have more than 5 or 6 at a time, I thought I'd pick a few of my bigger rhubarb leaves and make some black raspberry rhubarb sauce. It was really, really good. I just made it like my strawberry rhubarb sauce but put in the black raspberries in place of the strawberries. I don't know, I might like it even better.
I think the grapes will be the next to grace our table with fruit. God is so good! Imagine, all this abundance in inner city Philadelphia!