berry season
We’ve entered the season in which the fruit kiosks and market stands are teeming with colorful heaps—yellow, red, and purple plums; apricots; red and black currants; white mulberries; fresh figs, still green and plump; deep red and bright yellow cherries. The feast for the eyes anticipates the explosion of flavor. The berries are my favorite--bite sized pieces, adjustable portions, even I don’t have to cook them! This post was almost titled “weird berry season” because that phrase popped into my head as I was adding these fruits to my matsoun this morning. But actually, there is nothing weird about these berries. Blueberries, black currants, and gooseberries are all perfectly normal berries. In fact, unlike raspberries and strawberries (aggregate fruits and accessory fruits, respectively), these three are all firmly within the bounds of what it takes to be a berry, botanically speaking. That I think of them as weird is a mark of my foreignness, specifically my Americann...
