Today’s guest post comes from Edith.
On July 8, 2013, I tasted my first raspberry.
Well, not my first raspberry ever. Not even my first raspberry this year – that is, if you count frozen raspberries that you buy in a bag at the grocery store. It was the first raspberry I picked and ate in my backyard this year.

Last year, 2012, was very hot and very dry. I seemed to spend hours every week moving sprinklers around, trying to get enough moisture to my poor raspberry plants, as well as the herbs, currant and gooseberry bushes, and flowers. It didn’t work. Normally I get a nice summer crop of raspberries and a seemingly unending and unlimited supply of fall raspberries starting in late August or early September and continuing until November, unless there is a severe frost earlier. Last year, not only was I cruelly disappointed by my “crop” of black currants (a couple handfuls at most) and gooseberries (three. yes, three gooseberries), but the always-dependable raspberries did not do what they’ve always done. The summer crop was sort of okay, but the fall crop was small and pitiful. Normally what I put in the freezer lasts quite a few months, but the small amount I had last year was gone before Thanksgiving.
So today when I spied a few red berries, I picked them and popped them in my mouth.
Man! The sweetness! The flavor! Such a sweet and tangy, lush, juicy explosion of everything that makes a raspberry perfect.
There is nothing like a raspberry that you pick and eat while still warm from the sun (although the ones I pick on a nippy morning in late October might be even better). And looking at the amount of raspberries that are still green and hard, I should be enjoying them for a few weeks to come, until they take some time off, and then come back with even more abundance in the fall.
I look forward to the first taste of raspberries all winter and spring and today it was everything I had hoped for.
What’s your favorite fresh-picked food?

