Kelsey's tarts

It's raspberry season again. We've had a few weeks of little, red glory. They ripened a little slower this year, probably because of the obscene winter and resulting spring floods.

Kelsey looks forward to raspberries every year. We do, too (not Kayleigh), but Kelsey is always very enthusiastic. The birds like them, too. We can tell by the color of their whitewash, which turns pink and purple.



Last year, Kelsey made some little tarts. She's been dying to make them again, and she finally got the chance. The recipe, if you can call it that, was hers.









Raspberries are an ideal plant for us. We can abuse and neglect them, and they keep coming back, loaded with flavor and color. The plants cost us $3 apiece. We bought six, three each of everbearing and summer-bearing. They arrived from McKay the day we were leaving for a long vacation. We just popped them in the ground quick and left. All the ever-bearing ones died, but the other three certainly made up ground.

They say you're supposed to cut them back in the fall, but we never do. We're too lazy to actually work on our yard.

Fortunately, we're not too lazy to pick the berries. I like them best when they're still warm from the sun, while I'm standing in the thick of them, my daughter by my side, our bowls slowly filling.