Pennsylvania farms overfloweth. These blackest blackberries! They are too beautiful. They shine a non-light so bright my camera could barely make out the custardy raw (!) milk and egg soaked bread beneath them.
I am, to put it mildly, loving to eat here. There's the CSA, the multiple fantastic farmers markets, the animal welfare approved dairy farm. And on. And on. I went on a several farm tour last weekend through the Pennsylvania Association for Sustainable Agriculture. It was so wonderful. I'll tell you more about that later, but for now:
Did you know you can make a syrup from basically any kind of berry with languid, delirious ease? You can.
Toss some [black]berries in a pot. Add a little water, maybe enough to come up about a 1/4 inch up the side of the pot. Add a little sugar if you think the berries need it. Bring to a boil, then simmer until the berries begin break down. Mash the berries, maybe cook them a little more. Strain the pulp out if you want, or don't. Put this on your french toast. Put more berries on top.
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