Loganberries and Blueberries
Yesterday, Jennifer and I went back to Graysmarsh Farm in Sequim, Washington with our new friend Beth. We started off in the raspberry field. The raspberries were just about over for the season, but we were still able to pick just over five pounds.
Then we split up. Jennifer went for the blueberries with Beth and I headed for the loganberries. I have never picked loganberries before so I had to ask an older woman in the field for some advice. She gave me a quick tutorial on the varying levels of loganberry ripeness and how to properly pick them. You have to be careful when picking because the berries were so juicy they sometimes explode between your fingers. I ended up with five pounds of loganberries and Jennifer picked about five pounds of blueberries.
When we got home, I immediately started making a loganberry sauce. I can’t reveal all my secrets, but its pretty simple. Just loganberries, a little bit of lemon juice to bring out the tartness of the berry, and a minimal amount of sugar. Perfect on vanilla ice cream!
