Harvesting home-grown food: Tayberries

The Buckingham Tayberry is a lovely and vigorous plant. I erred on the side of caution when it came to planting up my soft fruit raised beds. I wanted to plant fruit that I love to eat, that would save us money and that I know tastes better fresh. So I went for a whole row of raspberries (my favourite fruit). But given that the Tayberry is a hybrid mix between black raspberries and loganberries, I wanted to try one of those. I now wish I’d gone for a full row of Tayberries rather than just the one lone cane. So far it’s shot up in height and I can well imagine it’ll reach its 2mx2m eventual size. Apparently next year I can hope for a yield of about 20lbs (a jaw-dropping 9kg) of fruit from it but it’s started off well this year already. 

It’s thriving against the south-facing fence I’m growing it next to and it has already started fruiting. I actually bought the Tayberry as a bit of a risk as I’d never tasted the fruit before. But several of the enormous berries were ripening nicely a couple of days ago so I harvested them and we enjoyed a couple of them. The taste is delicious, well-rounded and tangy with a lingering raspberry and citrus aftertaste. If it crops considerably more than the raspberries, I might remove the raspberry canes next year and replace them with Tayberries!

It’s hard to come up with a way of serving 2.5 Tayberries in an elegant fashion. So I didn’t really try. But they were amazing! Next stop, jam, I hope. That’s if enough of them ripen at the same time that is.

30g – a princely first harvest
Serving suggestion only

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We farm a three acre smallholding in Hampshire, England, having fled London in pursuit of the good life for our little family. We mess about with an assorted menagerie and try to be as self-sufficient as possible in meat and fruit and vegetables whilst enjoying our plot and an outdoors lifestyle with our son. I am the luckiest person that I know.

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