Mid July offers plenty of warm sunlight, hot and steamy rain showers, an abundance of humid days and misty nights in the east, and because of all this, delicious earthy treats. A multitude of berries are ripe for the picking more than ever this time of the season, and if you are a fan of the aforementioned, there's one version that you might not be so familiar with, but ought to be.
Tayberries are a hybrid of the red raspberry and blackberry, but larger, sweeter and crazy delicious. Tayberries are rarer and quite delicate which makes them extremely difficult to pack and ship. Farmers Markets are a sure bet to source these beauties right about now, unless you've been gifted with their presence, creeping up walls and fencing on their prickly vines found most often in wild, sun-filled gardens. Just like their cousins, tayberries are delightful on their own or tucked into pastries. A favorite use for these red gems however, and most impressionable on guests is a summer tayberry pie. They also make for great sweet-tart jams spread onto toast, biscuits and cookies. As with most berries, these guys are rich in health benefits from loads of vitamin C to bioflavonoids, fiber and folate which is a water-soluble source of energizing vitamin B. Since tayberries are only found during the warmest summer months, they can be frozen for up to a year and still be delicious. Even more reason to scour these natural wonders on your next Farmers Market jaunt.
Cheers to a month of health and earthy deliciousness.