June 2: In Search of Summer

Yesterday at the library, my curiosity was piqued when I saw a woman with a beautiful long linen dress and colorful headscarf slowly walking around a tree, picking at the branches. We walked closer, and noticed what the procession was all about: not one, but two mulberry trees (one with dark berries, the other white) filled with ripe plump berries. Of course, we joined in the fun.

By sheer force of will, I even managed to bring some berries home. As you can see, there was a bit of a weak link in our berry picking infrastructure (aka: Lily). I imagine these berries will get eaten straight from the basket. But, if I go back in the next few days and manage to get some for the keeping, I would love to make this, from Simply in Season (my favorite cookbook yet):

Mulberry Pudding Cake

4 cups mulberries
Spread in a greased and floured 9 X 9 baking pan

2-3 tablespoons sugar
2 tablespoons flour
Combine and sprinkle over fruit

1/3-1/2 cup sugar
3 tablespoons butter
1 egg
1/4 teaspoon vanilla
Cream together butter and sugar. Mix in egg and vanilla.

1 cup flour (part or all whole wheat)
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup milk
Combine dry ingredients and add to creamed mixture alternately with milk. Beat well. Drop batter by spoonfuls over the fruit and spread evenly (fruit may not be fully covered). Bake in preheated oven at 350 for 30-40 minutes. Serve with whipped cream or frozen yogurt.