Breakfast Bowl

Wineberries for breakfast

Ah, summer. Something other than bananas for the morning cereal. And especially wonderful if your fruit topping can be picked locally–as in 30 feet from the back door.

These are “wineberries”–a kind of raspberry that is prolific along some roadsides this time of year. We had a nice patch growing wild down our road,  but that wasn’t close enough for some of us.

So now, we go out to the transplanted bushes just behind the house, and eat them fresh from the canes.

In all honestly, I think they have more going for them in the color than in the taste department. We toss a handful into the blackberry jam, too, for a dash of contrast.

Theme for the day: berries, pickles and beans–the crops are coming in!

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Fred First holds masters degrees in Vertebrate Zoology and physical therapy, and has been a biology teacher and physical therapist by profession. He moved to southwest Virginia in 1975 and to Floyd County in 1997. He maintains a daily photo-blog, broadcasts essays on the Roanoke NPR station, and contributes regular columns for the Floyd Press and Roanoke's Star Sentinel. His two non-fiction books, Slow Road Home and his recent What We Hold in Our Hands, celebrate the riches that we possess in our families and communities, our natural bounty, social capital and Appalachian cultures old and new. He has served on the Jacksonville Center Board of Directors and is newly active in the Sustain Floyd organization. He lives in northeastern Floyd County on the headwaters of the Roanoke River.

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  1. I picked about five quarts of these from bushs growing on the road into our community the other day. They’re great on yogurt.