In my opinion, pie is one of the all time greatest desserts and a real showcase for good fruits. The calories are exorbitant but I thought the fight for the berries made a pie worthwhile. The squirrels were tearing up the plants and stealing the berries but through diligent picking morning and evening, I gleaned 3 pints over 5 days, as I collected them I kept telling myself, If I get enough, I'm treating us to a pie.
I haven't cut into it yet but I know it's going to be delicious. Flavored with cinnamon and orange, it will be juicy and tart and sweet and have that amazing blackberry flavor that I can't describe but love.
I finished cleaning up the garlic this week which means I removed most of the brown tops, cut off the roots and scraped off the outside layer of skin that was a little dirty and musty. The yield was 60 heads, I made one long braid with 25 of the biggest prettiest heads and then put the smaller ones in a basket. I hope it will be enough garlic to last all year but it could be close considering how tasty this fresh garlic is and how much we like it in cooking. I am eager to learn if the onions and garlic we've grown will keep well or will rot or mildew? Hopefully keeping them in the house will keep them dry enough. (If you've experience storing onions and garlic in the south drop me a comment about that please.)
There are now about 100 tomatoes on the counter so I'm going to have to make sauce this week, no way around it. We eat them in and with everything-- like along side the fried eggs this morning. No other veggie/fruit can really compare to a good old tomato fresh and warm from the garden.
I don't even want to talk about the squash situation. It seems we are lucky, lots of folks tell us they've lost their squash to borers and bugs, not the case here so far, picked about 8 more squash today. HELP!