One of the most delightful things about a garden is the anticipation it provides.
~W.E. Johns, The Passing Show
I’ve tried several varieties like Royalty, Munger, Fall Gold and Heritage, but currently Willamette feeds our cravings. All the other’s have slunk away while Willamette stays strong, so I think rather than more experimentation, I’ll transplant suckers from this plant to increase our crop. The picture above is our Willamette. Our honey bees and the local bumblebees did a great job pollinating it this year, so there are loads of berries. The only pests I’ve had problems with are squirrels. The birds don’t seem to get to my berries but a squirrel has gobbled more than I care to share.
Raspberries need full sun and good drainage. There are dozens of varieties, many with differing pruning requirements to ensure healthy crops. I highly recommend you purchase your raspberry canes from local, reputable, knowledgeable fruit and berry growers/retailers so you be sure to get the correct information on how to establish and prune the variety best suited for your area. Many of the US fruit catalogs don’t include enough information leaving you to pick from pretty pictures without knowing if the variety will thrive in your region. The local retailers should know which varieties have proven to be reliable in your area. The USA is big with vast climatic differences, and yes, this matters when we are talking about fruit set, pests and disease.
One of my favorite ways to enjoy raspberries, other than straight off the stem, is as a sorbet. And it’s not difficult to make your own.
The typical fruity granita recipe calls for pureed fruit or fruit juice of your choice, optional sweetener, something to freeze it in (a 9x9 glass dish, freezer safe), and a fork to scrape it. After pureeing the berries and straining the seeds (optional), pour the liquid into your freezer safe dish. After freezing for a few hours, it should be frozen firm but not rock hard. Now scraping thin layers with a fork will yield loads of icy, fruity crystals for a refreshing dessert.
I’ve put an ice cream maker to work for this, making it even faster.
These little Donviers come in bigger sizes too. Such a naturally sweet way to keep cool in the summer heat!
In Bloom In My Garden Today: Purple Poppies, Borage, Phygelius, Echinacea, Lobelia, Mullen, Nigella (Love-In-A-Mist), Thyme, Lavender, Thalictrum rochebrunianum (Meadow Rue), Lavender ‘Hidcote’, Digitalis, Begonia ‘Bonfire’, Penstemon schmidel ‘Red Riding Hood’, Salvia officinalis (culinary sage), Salvia nemorosa ‘Viola Klose’ and 'Hot Lips', Astilbe ‘Bridal Veil’, Tomato ‘Stupice’, Hardy Geranium, Peas, Rose, Nepeta ‘Six Hills Giant’, old fashioned Coral Bells (Heuchera), Alpine strawberry, Daphne caucasica ‘Eternal Fragrance’ and ‘Summer Ice’