Berries in the VeloKitchen

Hubby, Scallywag (age 6) and I had a lovely 30 mile family bike ride on the tandem plus tag-along in the Puyallup Valley on the paved trail through Orting past the glacier-fed Carbon River to South Prairie where we stopped for a couple of iced lattes and an Italian soda. The volcanic soil from Mt Rainier’s ancient eruptions makes this farm land very fertile. While Squirty chattered non-stop for the entire ride, we rode past Christmas tree farms, pumpkin patches, rhubarb fields and wild blackberry bushes. A few more weeks of 80+ degrees days like today will ripen those berries. I am convinced that if we could discover a way to convert the chatter of six-year olds to biofuel, we could power the world. After our ride we stopped at a berry farm and picked up three half-flats of fresh raspberries and blackberries. I’m thinking of ice cream and berry parfaits for tonight’s dessert and mini-berry pavlovas for tomorrow night, (if the berries last that long).

Cycling_Chef’s Velokitchen is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.

 © 2009. All Rights Reserved.

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2 Responses to Berries in the VeloKitchen

  1. Norm says:

    I miss the wild blackberries growing along the Willamette River on the bike trails in Eugene.

  2. Bryony says:

    pavlova! my favourite…

    If you discover that child chat/energy transfer today, please let me know. Was up till midnight last night reading a book with Iain’s 8 yo nephew who is staying with us on summer holidays. I need something to keep me going today! Where do they get their energy?!

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