Driscoll's respberries (US) - okay, not more.
An odd thing was that there were two layers of
berries in the 1/2 pt container, with overripe
ones on the bottom and underripe ones on top.
It's almost as though they were courting returns.

Or simply not being particularly careful...

Not being careful is a terrible thing. I was
mulling the situation over and wondering if
being on the bottom made the berries ripen
faster but then rejected that as an excuse.

Nah, I wouldn't think so, either....

But it's happened several times running,
so one goes from "what were they thinking" to
"were they thinking" and then back again.

A few weeks ago, I had a hankering for fresh black figs... saw them
for sale at Weggies, and went to pick a package... more work than I'd expected, as most of the containers had at least one moldy fig in each, some with extensive mold throughout the package... finally found one
that wasn't at all moldy, and mentioned our findings to one of the workerbees...

If they're piled in the same pile, more than
likely there are mold spores everywhere.

True...

I'm pretty careful of mold, having grown up in
various relatively humid climates. Lilli, however,
is used to 10-30% humidity and has been hit with
several months running of over 50%, so things that
have never molded before are starting to be a bit
troublesome.

I didn't manage to eat all of my package before it also went moldy...
So much for not gobbling it all up at once... (G)

Serve you right for being moderate.

Indeed... I'll try to remember that next time... :)

Gather ye rosebuds while ye may, something something.

GreenBelle blueberries (US) - not sweet, a little
sour and tannic; on the whole pretty tasteless.

Not particularly a good harvest there...

Correct. And in the last couple shoppings, both
at the overpriced Broadway Market and the even
more overpriced Whole Foods, the berries have
been mediocre, slim pickings, if you will.

I suppose it's just a bit before they are truly in season, but still...

I'm wondering whether these berries grown for
size and transportability will ever be in season,
sort of like the usual apples, pears, apricots,
peaches, and so on, which look pretty and don't
bruise but don't taste like anything.

Once or twice I've lucked into pretty fine
ones but would no doubt have to strong-arm the
guy at Nantucket Bay to go to his secret under-
the-counter stash to get the full wonderfulness.

And I have no access to that... :) When you are here, maybe we can try
our chances at the Wegmans seafood department... ;)

I know in advance what good ordinary scallops
taste like.

But probably not necessary, using Lydia's house as a base....

How many beds will be available?

I'll have to find out details again... sounded like at least half a
dozen, but it depends on how people are willing to share
accommodations... :)

We won't go into that right now.

+

We have a 2 burner propane in the camper, a portable 2 burner, a one burner induction unit and I'm not sure what all else in the camper. The microwave is also a small convection oven but we need power (generator,
if no other power available) to run that.

Sounds like you should have had the echo picnic
right in your camper.

Sounds like their camper could be a good adjunct to the picnic,
especially if they park and hook up at Lydia's... :)

Yep. That'll be useful if everyone wants to
cook all at once.

---------- Recipe via Meal-Master (tm) v8.01

Title: Nantucket Cranberry Pie
Categories: Pies
Yield: 8 servings

2 c Chopped cranberries 1 c Sugar
1/2 c Chopped walnuts 1 c Flour
1/2 c Sugar 1/4 ts Salt
2 lg Eggs 1/4 ts Almond extract
3/4 c Melted and cooled butter

Preheat oven to 350F. Combine the chopped cranberries, walnuts and 1/2
cup
sugar and mix well. Put in the bottom of a buttered 10 inch pie plate or
springform pan.

Combine eggs, butter, sugar, flour, salt, and almond extract. Stir the
batter until smooth and pour over the cranberry-walnut mixture. Bake the
cake/pie in the middle of the oven for 40 minutes, or until tester comes
out clean.

Source: Yankee Cookbook, by Imogene Wolcott Published in Gourmet
Magazine,
November 1993 Typed in MM format by Linda Fields, Cyberealm BBS Watertown
NY 315-785-8098

-----
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* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

Quoting Michael Loo to Nancy Backus on 06-03-18 11:13 <=-

Driscoll's respberries (US) - okay, not more.
An odd thing was that there were two layers of
berries in the 1/2 pt container, with overripe
ones on the bottom and underripe ones on top.
It's almost as though they were courting returns.

Or simply not being particularly careful...

Not being careful is a terrible thing. I was
mulling the situation over and wondering if
being on the bottom made the berries ripen
faster but then rejected that as an excuse.

Nah, I wouldn't think so, either....

But it's happened several times running,
so one goes from "what were they thinking" to
"were they thinking" and then back again.

Being on the bottom might smush them some, so make them seem more
ripe...?

If they're piled in the same pile, more than
likely there are mold spores everywhere.

True...

I'm pretty careful of mold, having grown up in
various relatively humid climates. Lilli, however,
is used to 10-30% humidity and has been hit with
several months running of over 50%, so things that
have never molded before are starting to be a bit
troublesome.

Precautions need to be taken that aren't second nature to her, I'd
guess... :)

I didn't manage to eat all of my package before it also went moldy...
So much for not gobbling it all up at once... (G)

Serve you right for being moderate.

Indeed... I'll try to remember that next time... :)

Gather ye rosebuds while ye may, something something.

Yup... :)

GreenBelle blueberries (US) - not sweet, a little
sour and tannic; on the whole pretty tasteless.

Not particularly a good harvest there...

Correct. And in the last couple shoppings, both
at the overpriced Broadway Market and the even
more overpriced Whole Foods, the berries have
been mediocre, slim pickings, if you will.

I suppose it's just a bit before they are truly in season, but still...

I'm wondering whether these berries grown for
size and transportability will ever be in season,
sort of like the usual apples, pears, apricots,
peaches, and so on, which look pretty and don't
bruise but don't taste like anything.

There is that... tradeoffs... I'd rather have local and full of taste,
but when they aren't grown locally, you take what you get... or don't
get at all...

We have a 2 burner propane in the camper, a portable 2 burner, a one burner induction unit and I'm not sure what all else in the camper. The microwave is also a small convection oven but we need power (generator, if no other power available) to run that.

Sounds like you should have had the echo picnic
right in your camper.

Sounds like their camper could be a good adjunct to the picnic,
especially if they park and hook up at Lydia's... :)

Yep. That'll be useful if everyone wants to
cook all at once.

Exactly... at least it gives some options... :)

ttyl neb

... I am NOT burned out - just singed a little!

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