we grow strawberries in our garden
and each june
joyfully harvest them
we also grow
raspberries
blackberries
and
boysenberries
only evident
by the bare vines
choking our fences
those sweet berries
are harvested by
the local fauna
which possess
ripeness gauges
to rival a seasoned gardener
i buy most of our berries
at the local farmer's market
this week
i found gorgeous raspberries
perfectly ripe
and
brightly colored
at
four bucks a punnet
here i was
mulling my decision to buy
when
a woman beside me said
"they would make the most delicous coulis"
"do you know what a coulis is?"
i sweetly smiled (which is a bit of a feat)
and said
"yes i do" and "yes they would"
but what i was thinking was
lady
you are either crazy or rich
because
four dollars a handful is not a bargain
furthermore
if i planned to whirl these in a blender
with some sugar
i might as well buy frozen ones
for
half .the. price.
at the grocery
this going through my mind
as i handed over my eight dollars
and chose
the ripest berries
in the most full containers
i brought them home
and they sat
then i moved them to the fridge
where they sat
some more
today
i am reminded of that woman at the market
with her clarvoyant premonition
as i
simmer these over ripe berries
into a sauce
not a coulis
but a sauce
just
the
same
triple berry dessert sauce
1 pint raspberries
1 pint blackberries
1 lb strawberries--hulled and cut in half
juice of 1 lime
3/4 cup granulated sugar
1 oz cassis
place all ingredients in a saucepan and simmer on low until the berries are soft and the sugar is melted. the strawberries may take a bit longer to soften than the raspberries or blackberries. if you find this happening, just turn the burner off and allow the berries to sit in the warm juice for 10 minutes or so, the strawberries will continue to soften from the residual heat.
allow to cool to warm. spoon over ice cream or a slab of shortcake. refrigerate whats left. will keep about 5 days.
