Blackberries are prolific on the prairie
Usually there ripe in July
But it was an unusual Spring
and so the blackberries
are a bit later this year.
But they're abundant
and, unlike in our early days on the prairie,
we buy our blackberries at the Farmer's Market
rather than pick them.
We like them plain for breakfast with a shower of sugar and a pour of cream,
in cobblers, in pies, in muffins
And . . .
A tray fresh from the oven.
They're simple --
a cup of berries cooked with sugar, cornstarch and water and a pinch of salt
until they're "jammy"
And then put in squares of puff pastry and baked.
For a late summer dessert.
Showered with powdered sugar to make them "perfect"
In the breakfast room
Filled with blue and white
Shamelessly, we serve coffee in our teapot!
It's a mix of Spode Blue Room and Blue Italian
two of our favorite Spode blue and white patterns!
Crisp browned puff pastry
surrounding a sweet blackberry filling.
A tea napkin and an English dessert fork.