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July in the Kinnickinnic Watershed is a season of abundance, heat, and activity. Prairies burst with color from Black-Eyed Susans, to Wild Bergamot, and Wild Indigo. Monarchs lay eggs on blooming milkweed, goldfinches chatter from prairie grass stalks, and dragonflies skim the river’s surface. Animal activity is high as birds stay busy raising their young, while deer move cautiously at dusk. With dewy mornings, hot days, and sudden storms, the watershed pulses with life, offering new wonders to notice at every turn!
Wild raspberries, often found along sunny woodlands and prairie edges, begin to ripen in early to mid-July. While smaller and more tart than store bought varieties, these native berries are packed with antioxidants and flavor! The plants have arching canes with fine thorns and white blooms that turn into red fruit. Raspberry thickets provide food for birds, bears, and small mammals, and their dense structure offers shelter for wildlife. Native raspberry species also support various pollinators, making them an important part of the watershed’s summer ecology.
Recipe: Wild Raspberry Chia Jam
This simple jam uses wild raspberries, which ripen in July along woodland edges and prairies in the watershed.
Ingredients:
• 1 cup wild raspberries, gently rinsed
• 1 tablespoon maple syrup
• 1 tablespoon chia seeds
• A squeeze of lemon juice
Instructions:
In a small saucepan, heat the raspberries over low heat until they begin to break down, stirring gently. Mash them slightly with a fork and remove from heat. Stir in the chia seeds, maple syrup, and lemon juice. Let sit for 15–20 minutes to thicken, then store in a jar in the fridge for up to a week. This jam is delicious on toast, stirred into oatmeal, or spooned over yogurt.
Happen to see something interesting during your next walk along the trails? We want to see! Send a picture to me at Jane@kinniriver.org for a chance to have your story highlighted on social media or next month's e-newsletter.
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