We hope everyone will come out this
Thursday, July 23, for our next bountiful market at Pathfinder Produce. Our Hoop House veggies are now available, and offer a great way to share summer's finest flavors with your family! We hope to see all our friends and neighbors at the Village Commons from 1 to 5 p.m.
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Last week we discussed some of the great things
about raspberries from a nutritional standpoint, so this week I thought I’d
share a few different recipes that feature these red orbs of
deliciousness. As I was web surfing, it became apparent that raspberries
are most commonly used as a dessert ingredient, rather in entrees. So, I
thought, “Game On!”
Truthfully, the best way to enjoy raspberries is
just by themselves, with maybe a mere hint of sweetener if they are on the tart
side. But raspberries are so delicious, there really isn’t any reason
they can’t be used in everything from smoothies to muffins to salads.
As I continued
researching recipes, the inner historian said, “Hey, look in some of your old
cookbooks and see what folks used to do with berries.” My beloved 1940s
Irma Rombauer “Joy of Cooking,” which has rarely let me down, was full of
sweetened jellies, pies, and ices, but no main dishes. My 1960s “New York
Times Cookbook” by Craig Claiborne, a much used wedding gift, only offered up a
recipe for Cold Berry Soup. I think if I try this I would substitute
Greek yogurt for the sour cream in the recipe, and I’m not sure that the
addition of red wine would be necessary.
There isn’t an online version of Claiborne’s
soup, so here it is:
2
cups fresh raspberries
½
cup sugar
½
cup sour cream (substitute yogurt)
2
cups ice water
½
cup red wine (I’m surprised the master chef didn’t say what type of wine!)
Run
the berries through a fine sieve. Add sugar to taste and the sour cream
(yogurt). Mix. Add the water and wine and correct the sweetening.
Chill.
And so, after some searching, I’ve come up with
a variety of non-dessert recipes to try:
- A Raspberry and Asparagus Medley
- A Pickled Onion, Blue Cheese and Berry Salad (Let me know if you try this … it’s intriguing but I don’t do raw onions).
- Raspberry Almond Salad (the recipe is about half way down the page).
- Lemon Raspberry Muffins (perfect for breakfast!)
- Greek yogurt with raspberries and honey (also for breakfast :) )
Until
next time, we hope to see you at Pathfinder Produce, and be well!
Lori
