It's berry season

I love berry season. Here on the farm we have raspberries, strawberries, and blackberries. (Blueberries are coming next year). A healthy planting of berry bushes will give you berries to eat and cook with throughout the summer and fall.

While the long cold spring we had this year affected many of our fruit crops here in the Pacific Northwest, (Only about 5 percent of the blossoms on my apples, pear, and persimmon trees set fruit) the berries produced a record bounty. Berries hold fresh energy to inspire and healing. They can be used to draw love and luck or sweeten affections.

Berries add uplifting energy to baked goods. One of my favorite ways to use berries is to bake them into pies. See recipes on pages 127 - 133 of Kitchen Witchery.

I also enjoy baking scones and this recipe turns out well with any berry.

Raspberry and Almond Scones

You will need:

For the Dough

2 cups flour

1 Tablespoon baking powder

1 teaspoon salt

1/4 cup sugar

1/2 cup butter, cut into cubes

1 egg

1/2 cup half and half

1 teaspoon almond extract

1 cup raspberries

For the Glaze

1 cup powdered sugar

4 Tablespoons milk

1/2 teaspoon almond extract

1/4 cup slivered almonds

Preheat the oven to 400. In a mixing bowl add the flour, baking powder, salt and sugar. Stir to mix. Cut in the butter to make a course meal. Add egg, milk, and almond extract. Mix with the fork until it begins to pull away from the sides of the bowl. Gently add the raspberries. Turn dough out onto a floured work surface and knead to form a ball. Press the ball to form a 3/4 inch thick disk. Press a knife into disk to make 8 slices and set the disk on a baking sheet. Bake 15 to 18 minutes or until scones are golden brown. Allow to cool then top with glaze and sprinkle with the almond slivers.

White Wine Sangria

1 bottle white wine

1/2 cup Cointreau of other fruity liquor like apple brandy or peach schnapps

1 lemon, washed and sliced

1 orange, washed and sliced

fresh berries

2 cups sprite or 7up soda

Pour wine into a large pitcher. Add Cointreau and stir to combine. Add fruit and chill for at least 1 hour. Just before serving top with soda and serve in large glasses over ice.

Add berries to romaine or spinach and top with a balsamic or poppyseed dressing for a delicious and refreshing meal.