There was an emergency on a large scale. A true red alert. Lindsey called me as soon as she heard and made sure I was aware of what was going on. She didn't want me to be misinformed or mislead. She wanted to make sure that I was kept abreast of the situation.
Fresh raspberries were $.88 at Sunflower Market.
I rushed to the scene. My heart was pounding as I walked through the doors. I walked straight back to the produce section to see the damage. And then I saw it with my own eyes. Lindsey was right. There they were, in plain site. Cases of fresh raspberries, marked down, right down to their skivvies.
I bought an entire case. A little over 4 pounds. I carefully set them on my passenger seat, tempted to buckle them in. I brought them home and they sat on my kitchen counter and they stayed there for two days. They were snacked on and thrown into smoothies. A few were called and chosen to set atop some chocolate cupcakes. The rest were carefully frozen in single layers, making their final rest in a ziploc bag to be loved and cared for through the bitter cold winter months.
Before the bulk of the berries were frozen, one container was swirled with softened butter and sugar. It was then swathed on top of warm buttermilk biscuits. What a joy. It was like raspberry jam, but butter. The berries were tart and the butter was melted, right along with my heart.
1 cup softened butter
1 cup fresh raspberries (1 6 oz container)
1/4 cup sugar
1 lemon, zested
1/2 tsp pure vanilla extract
In a small bowl, combine all ingredients. Mix with a hand mixer until smooth. Serve at room temperature.
Yields 1 1/2 cups
Rookie's Notes: This goes on buttermilk biscuits beautifully, but of course on top of all sorts of other things. Toast, pancakes, waffles, muffins, French toast, cornbread. I made this butter and then took half and froze it. I think it will be the perfect day-brightener in the cold, bitter, harsh, rotten, evil, heartless winter months.
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