One of the joys of this time of year is finding the little maroon gems of Tayberry Buckingham hiding in a secluded part of my garden. A cross between a raspberry and blackberry the Tayberry was developed in 1979 by Derek Jennings of the famous Scottish Research Institute and is named after the Scottish River Tay. Buckingham is the thornless variety. Tayberries get the colour and a lot of the flavour from raspberry but the size and bite from the blackberry. You will not often see them in supermarkets due to their softness which makes them difficult to pick and store commercially so if you want to try them you will need to grow your own.
I remember watching a gardening program in the 80’s where the presenter was emphasising the speed at which you needed to cook sweetcorn from the moment it was picked as the sugars started to turn to starch. In those days the only way to taste good sweet corn was to grow your own. Sweetcorn breeding has come a long way since then with the development of the tender sweet and then super sweet varieties, both of which are much sweeter and also have a longer shelf life which means no more running from plot to plate!