1 Once again, the berry harvest is quite abundant this year.
2 The Bristol Black Raspberries are exceptional.
3 The black raspberries are firm, sweet, and flavorful.
4 You can see how laden those bushes are.
5 Raspberries need to grow on wire supports. We use granite posts with wire stretched in between.
6 A raspberry is made up of approximately 100 drupelets, each of which consists of a juicy pulp and a single central seed.
7 Ripe raspberries should be deep red and separate from the bush easily.
8 This sweet and fragrant ruby red raspberry is called Reveille.
9 I grow red, black, and golden raspberries.
10 The gooseberry collection is located at the rear of the greenhouse. They include Pixwell, Invicta, and Hinnonmaki Red.
11 These Pixwell gooseberries are ready for the picking.
12 Gooseberries are quite tart and grow on bushes that have long, sharp thorns.
13 Because of those thorns, one must be careful when picking.
14 Gooseberries are best known for their use in desserts such as pies, crumbles, and fools.
15 The currant bushes are planted at the front entrance of my greenhouse. Varieties include Pink Champagne, Redstart, Jonkheer Van Tets, Ben Sarek, Blanka, and Ben Lomond.
16 Redstart currants - The berries grow in clusters called racemes.
17 Glowing red and beautiful, red currants are rich in vitamin C, fiber, and fruit acid. The jelly made from the juice of the red currant is especially delicious and very clear and red.
18 These are Blanka currants - White currants are a cultivar of the red currant and the fruit is less sour - I think they are a really rare basis for an extra special jelly!
19 These beauties are Ben Sarek black currants. The fruit is very deep purple, and extremely fragrant and are grown primarily as the basis for syrup, often distilled into a liqueur called cassis.
20 This photo was taken inside the blueberry pergola, which is covered with netting to keep birds from eating the berries.
21 Blueberries are the most popular berry for eating after strawberries.
22 Blueberries are high in fiber and have one of the highest antioxidant capacities among all fruits, vegetables, spices, and seasonings.
23 Blueberries, cranberries, and concord grape are the only three fruits native to North America.
24 The varieties I grow are Bluegold, Chandler, Darrow, Jersey, and Patriot.
25 To freeze any berry, it's best to lay them out on flat trays and freeze until solid. Then, scoop them into containers or plastic bags for storage in the freezer.
26 All of these berries are headed to the freezer in two-pound packages for future use.
27 But with these berries, I couldn't resist making another batch of jam.
28 This jam is a combination of red and black raspberries.
29 This year, my magazine decided to shoot a story about berries.
30 This is photographer, Marcus Nilsson, who also photographed my Cooking School book.
31 Stephen Johnson, deputy art director of MSL, stood in for me so that Marcus could have all the proper adjustments made for when I arrived in the berry patch.