Our black raspberries began ripening five days ago, just a handful at first and then more than a gallon. Here's Dennis with today's picking.
Kathy came for sewing today, bringing sweet potato salad and pana cotta for desert. We covered each panna cotta serving with fresh-picked raspberries and topped it with three teaspoons of the raspberry syrup I canned last summer.
Panna cotta is a lovely, light summer dessert. It's made with buttermilk, lemon, gelatin, and a little sugar. It marries perfectly with fresh berries. Recipe available on request.
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