I was so busy at my desk all summer that I didn’t get as much time in the country as I would like.  Normally my desk has an empty chair sitting in front of it during those balmy months when the garden and woods call.  But, while I was toiling at the desk, my best buddy Lynn and my trusty dog pal, Lena Mae, were making sure that I had plenty to do when I moved from the desk to the stove.  They picked so many wild berries (on top of those that they ate) that there was no freezer space left, so this past weekend we emptied the freezers and made 36 jars of wild black and red raspberry jam and a most delicious and burstingly-full wild red raspberry pie.  You can find the recipe for the pastry under an earlier lemon meringue pie post – the filling was simply lots of wild berries, a touch of sugar (we like to really taste the berries), a touch of lemon, and about ¼ cup of tapioca.