tayberries at lone pine farm

If you can find tayberries, this cross between an Aurora blackberry cultivar (an Oregon varietal, thank you very much) and a raspberry, by all means buy them immediately.  In my neck of the woods, Lone Pine Farm in Junction City had them for sale yesterday, so I snapped some up to make delicious jam.  The tayberry is an exquisitely beautiful fruit, and it’s a bit tarter and muskier than a boysenberry (which you can see pictured in my masthead above).  Dark red and elongated, the tayberry tastes far more complex than either of its parents, almost like a raspberry on steriods, dreaming dark dreams.

Some are born to sweet delight,
Some are born to endless night.

And some are born to jam their plight.

5 thoughts on “tayberries at lone pine farm

  1. Kat 21 July 2008 / 7:33 am

    I made tayberry jam for the first time this season and it is so delicious I won’t be making raspberry jam anymore. It is definately muskier raw but once jammed it turned into a devine, dark-purple, otherworldly flavour. My new favourite for sure.


  2. Lelo 21 July 2008 / 2:34 pm

    Oooh yes! Tayberries are lovely. We made tayberry a week ago: even though they’re more tart, they make a very sweet jam. Yum!


  3. deborah shane 22 June 2014 / 9:37 pm

    I succumbed to a pint of them ($3.99 at Lone Pine Farms) today and ate them with cold heavy whipping cream poured over them and a few golden raspberries on top for no reason at all besides pure fruit-gluttony. I also had a side of ginormous fresh cherries. Pure pleasure.


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