BLACK GOLD

Black raspberries. Look kinda like truffles, don’t they?

Yesterday, as She Who Must Be Obeyed and I wandered the aisle’s of Harry’s Farmers Market (now owned by Whole Paycheck Foods), we struck gold. Black gold.

No, not Crude Oil. I’m familiar enough with that crap, owing to a 32-plus year career in the petrochemical industry at the Great Corporate Salt Mine.

I’m talking about black raspberries.

We see plenty of red raspberries here, and once in a while - especially at Fancy-Pants Fresh Market - you can snag some golden raspberries. I love ’em both, but golden raspberries taste pretty much like their red brethren despite their exotic appearance.

Black raspberries, though - they’re a Whole ’Nother Thing.

You might expect these bad boys to taste pretty good: like the bastard son of a red raspberry and a blackberry... but you’d be wrong. They’re even better. Black raspberries have a subtle, delicate flavor that is somehow a little... mysterious. Intoxicating. You could even call it sexy.

I took a handful of those black raspberries and threw them in a bowl with some blueberries and cut-up peaches and apricots. It was a perfect Summer Fruit Medley... and all it needed was a handful of Grape-Nuts to convert it into a complete meal. Breakfast for lunch - what’s not to love?


A summer fruit medley: Apricots, peaches, black raspberries, and blueberries.