We grow the Autumn Briton variety.

The sections below were copied with permission from Mi Ae Lipe’s Tastes from the Valley to Bluff: The Featherstone Farm Cookbook (2008).

Storage

Raspberries are among the most perishable of fruits, so great care must be taken to store them properly. They should remain unwashed in the refrigerator and kept as dry as possible. (Sunlight, moisture, and warm temperatures will all cause the berries to spoil quickly.) Moldy or soft raspberries tend to infect their companions, so be vigilant about promptly removing these specimens. Raspberries can be stored in their original container, or placed on a dish lined with dry paper towels. Use within 1 to 3 days.

Complementary Herbs, Seasonings, & Foods

Almonds, apricots, bananas, brandy, brown sugar, buttermilk, caramel, Champagne, chocolate, cinnamon, cognac, cream, cream cheese, currants, fruits, Grand Marnier, honey, kirsch, lemon, mangoes, melons, mint, oranges, other berries, peaches, pears, peppers, pineapple, pistachios, red wine, sour cream, sugar, vanilla.

Servings Suggestions

• Few dishes are simply good as a big bowl of chilled raspberries sprinkled with sugar or drizzled with honey, and flooded with thick cream.

• Combine lightly crushed fresh raspberries with other berries, like blueberries, strawberries, and blackberries, as a topping for cold cereal, oatmeal, parfaits, ice cream, pudding, or chilled fruit soup.

• Sprinkle a few drops of high-quality balsamic vinegar over fresh, ripe raspberries. The taste combination is unusual but highly addictive.

• Liven up a raspberry sauce by adding a little Grand Marnier, apricot brandy, or cherry kirsch.

• Raspberries and sponge or pound cake were made for each other; garnish with whole berries, or lightly crush them with a little sugar or honey for a delicious topping.

• Scatter a handful of raspberries in a green tossed salad.

• Dip raspberries into warm, melted chocolate for a luxurious treat.

Links

Cook out of the Box - Hands On: Buttermilk Scones

Cook out of the Box - Hands On: Bakery in You Kitchen

Cook out of the Box - Hands On: Oat Cakes

Cook out the Box - Hands On: Pie Crust

Cook out the Box - Hands On: Homemade Yogurt

Cook out of the Box - Dig In: Yogurt

Recipes

Baked Rhubarb with Raspberries (serves 4)

1&1/3 cups raspberries (about 6 ounces)

3/4 cup firmly packed light brown sugar

1/4 very hot water

2 tablespoons unsalted butter, cut into bits

1/4 teaspoon vanilla

1 pound rhubarb, trimmed and cut into 1/2-inch pieces (about 4 cups)

8 small scoops low-fat frozen yogurt

1. Preheat the oven to 350°F.

2. In a blender, purée the raspberries with the brown sugar and hot water; strain the purée through a sieve into a bowl, pressing hard on the solids. Stir in the butter, vanilla, and the rhubarb.

3. Transfer the mixture to an 11 x 7 x 2-inch baking dish and bake in the middle of the oven for 30 minutes, stirring once very gently after 15 minutes.

4. Cook until the rhubarb is soft. Let the dessert cool for 10 minutes and serve it over frozen low-fat yogurt.

Credit: Fruits and Veggies -- More Matters; Centers for Disease Control & Prevention

Polka Dot Clouds

A fun fruit dish for kids!

Red or golden raspberries

Blueberries

Whipped cream

Melba toast rounds

Honey (optional)

Arrange the melba toast rounds in a single layer on a big plate. Spray whipping cream on each round, then dot with the raspberries or blueberries to form "polka dots." Drizzle with a little honey, if desired.

Credit: Mi Ae Lipe, Featherstone Farm CSA member

Roasted Soft Summer Fruit

Wash and cut up (large pieces) plums, nectarines, peaches, cherries, berries or pears or a combination.  Place in a heavy glass baking dish in a single layer.  Sprinkle with a little brown sugar, cinnamon and nutmeg and dot with bits of butter.  Bake at 375 degrees until fruit is soft and slightly browned.  Serve plain or with a little vanilla ice cream or custard sauce.  Or serve with yogurt and a little granola for breakfast.

Credit: Cook out of the Box 2011 - Week 5

Muesli

This cereal is chock full of fiber, nutrition and great flavor.  You will never buy the boxed kind again once you have tried the real thing.  You can easily bring this to work for a great lunch.

You will need the following, per serving:  1/3 cup plain uncooked old fashioned rolled oats, 1/3 cup milk, 1 T. each of raisins or other dried fruit and your favorite nuts, 1 T bran, wheat germ or ground flax seed (optional), 1-2 T. honey, maple syrup or other sweetening, 1-2 t. fresh lemon or orange juice, 1/4 cup grated fresh apple, 1/2 cup fresh berries- whole or sliced.

Soak the oats in milk at least half an hour or as long as overnight.  Mix in remaining ingredients just before serving.  Serve plain or with additional milk or plain yogurt.

Credit: Cook out of the Box 2011 - Week 3

Fresh Raspberry Parfait

Use old fashioned sundae dishes if you have them - or stemmed wineglasses.  Layer the following in a glass:  1 T berries, 1/4 cup yogurt (use plain yogurt and sweeten yourself to taste.  Drizzling with honey is a nice touch), 1/4 cup cookie crumbs or granola or toasted oats and almonds.  Or what the heck - a few chocolate chips.  Make two or three layers, ending with a dollop of yogurt and a berry.  Refrigerate at least an hour and up to overnight before serving.

Credit: Cook out of the Box 2010 - Week 16

2010 Harvest Festival Raspberry Salsa

(Thanks to Letitia (Tish) Kopperud for assisting me with this project.) 

This dish could be served with corn chips for dipping.  It could be served as a side dish with any Mexican type food.  It  would even be good as a side salad with a simple turkey or grilled cheese sandwich or hamburger.

4 c. watermelon, cubed (1/2 inch is nice size)

3 pint cartons of fresh Featherstone Farm raspberries

2 c. chopped fresh tomatillos

1 c. chopped red sweet pepper

1 c. chopped onion (sweet if possible)

2 T. minced fresh garlic

2 - 3 T. minced fresh serrano peppers (jalapeno would work too.)

1-2 T. sugar

choice of: 3 cups chopped fresh cilantro or 1 cup chopped fresh basil

choice of: 3/4 cup rice vinegar or 3/4 cup red wine vinegar 

(NOTE - we thought rice vinegar went well with the cilantro and that red wine vinegar would be best with the basil.  For either approach, you could also substitute some lime juice for some of the vinegar.)

Credit: Cook out of the Box - Tried and True Chili

Last updated on March 16, 2012 by Featherstone Farm