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Raspberries

Description:
This favorite, summer berry is usually ruby feet red in colour, although it is now possible to find vibrant golden, black, or purple raspberries. These sweet, thimble-shaped berries have tiny edible seeds, and an intense berry flavor and aroma.

Peak Season:
July to September

Handling:
Choose plump, soft, bright coloured raspberries legs that show no signs of mold. Raspberries are very fragile, so handle with care. Store fresh raspberries in the refrigerator for 1-2 days. Although it is not necessary to wash berries, if you feel the need, do so just before using. Also available frozen.

Preparation:
Raspberries are wonderful eaten fresh out of hand. They tickling are great paired with many foods, including chocolate, fish, chicken, meats, or lamb. An easy raspberry vinaigrette can be used to dress salads or vegetables, or to marinate grilled meats or fish. Make your own raspberry vinegar by soaking 3 cups of fresh raspberries in 1 1/2 cups of vinegar. Let sit for 1/2 hour. Strain vinegar by pushing raspberries with the back of a large spoon against the strainer. In a small bowl, whisk 1/4 cup of the raspberry vinegar, 1 clove minced garlic, 1 clove shallot minced, and 1 tbsp. of rosemary finely chopped. Slowly whisk in 1 cup of fruity olive oil. Season with salt and pepper.


Blueberries


History:
The blueberry bush (Vaccinium) is a Native North American Species. Early fisting settlers used the fruit in their diet by incorporating it into a variety of foods and medicine. North America is the largest producer of blueberries and accounts for about 90% of the world�s crops. High bush blueberries are grown in more then 30 states and in provinces like Ontario and BC.
The cultivated blue berry o high bush was the result of early efforts in the 1900�s by Elizabeth White and Dr. Frederick Coville. Over the years, movies plant breeders have worked to enhance the desired attributes of blueberries such as texture, taste, disease resistance and colour.

General info on blueberries and the season.
A high bush can grow between 5 - 7 feet.
High bush berries are larger than wild berries, sweet, tasty and easy to prepare. Some popular ways to serve them are with milk, cr�me, in pancakes, muffins or pies.
Blueberry season runs from early July into late August.

Storage and Handling:
Store berries in a cool refrigerator OR AT 0 degrees C with 90-95%humidity. This will prolong shelf life and reduce moisture loss. Blueberries should be consumed with\in 10-14 days of purchase or they can be frozen up to a year.

Preparation:
Ontario Blueberries are the easiest to harvest, prepare and store. There is not cutting, peeling or pitting! When freezing remember - don't not wash blueberries before you freeze them. Place berries one layer deep on baking trays; freeze, then pack in plastic bags or containers. Rinse and drain frozen blueberries just before using.

Why are blueberries blue?
Blueberries are one of the few �true blue� foods. It receives its colour from the high levels of anthocyanin. Anthocyanin is a water-soluble pigment that can range from the colour blue to red. Pigmentation is at its height during the first six days of colorization, this symbolizes the berry�s early stage of maturity.

What is the difference between a cultivated bush and a wild bush?
A cultivated Blueberry is a high bush and a wild one is called a low bush. Low bush berries are grown in many parts of Maine and Canada.

Some technical info:
Cultivated Blueberries are available in a wide range of sizes. But remember just because they�re bigger doesn�t mean they�re sweeter!
Extra Large: 90 berries/cup
Large: 90-129 berries/cup
Medium: 130-189 berries/cup
Small: 190-250 berries/cup.

Blueberries also come in various products that fulfill certain uses within the blueberry industry. The most common are:
Fresh: Normally bought by personal consumers.
IQF Frozen Blueberries: Used mostly in muffins and pancakes.
Straight Pack: Blueberries are frozen right in the package and used mostly to make fillings and yogurt.
Puree: Crushed and Pasteurized for making berry based wine, beer and beverages.
Concentrate: Used mostly in the beverage industry. Essence: Artificial natural flavourings.
Canned: Usually water packed and bought by consumers for personal use.
Dried: Used for dry mixes and is usually diced.
Freeze dried: For high tech berry products!
Fruit chips and Bits: An alternative for the food industry to using fresh or frozen berries in mixes and muffins.



Nutritional Information
Blueberries make a delicious low calorie treat!
125ml (1/2 cup) of blueberries contains only 43 calories and is a good source of vitamin C. They are also low in fat, sodium and are completely cholesterol free.
Blueberries have more to offer than just good looks and good taste. Besides being a good source of Vitamin C and fiber, they have an exciting nutrition story to tell too! Let's check out the facts and look at the nutrition label for blueberries. One cup of blueberries equals one serving. And this amount of blueberries has 15% of the Vitamin C and 14% of the dietary fiber our bodies need every day. That's why blueberries are good sources of these nutrients. Just like all other fruits, blueberries contain no cholesterol or fat and are also low in calories. Blueberries are a great choice when choosing berries this summer!
New studies by USDA scientists and the University of Illinois point to health benefits from eating blueberries that may be as far reaching as preventing cancer and retarding the effects of aging - particularly the loss of memory and motor skills.

The focus has been on flavonoids, including anthocyanins, which are responsible for the intense blue color of wild blueberries. USDA scientists Dr. Ronald Prior and Dr. Guohua Cao from the Jean Mayer Human Nutrition Research Centre on Aging at Tufts, recently tested some 40 fruits and vegetables and found that blueberries are number one in antioxidant activity. Antioxidants prevent cancer-causing cell damage and may thwart the effects of some age related diseases. Animals fed a diet of blueberry extract showed fewer changes in brain function due to aging, which could mean improved cognitive and motor skills. USDA researcher Dr. James Joseph attributes the beneficial effect of blueberries to their high anthocyanin content. Another study conducted by Dr. Mary Ann Smith of the University of Illinois looked at a flavonoid that inhibits an enzyme involved in promoting cancer. Of the fruits tested, blueberries showed the greatest anti-cancer activity.

Per 1 Cup Serving (140 grams) (Test results obtained from two different samples, sent to two different labs) Fresh Blueberries & Frozen Blueberries

Calories 83.68 .83 Fat, g 0.16 0.13 Sodium, mg 0.49 0.44
Total Carbohydrates, g 19.36 18.91 Dietary fiber, g 4.9 4
Sugars, g 9.24 14.9 Protein, g 1.15 1.57 Vitamin A, I.U. 64.4 n.d.
Vitamin C, mg 10.33 10.96 Calcium, mg 12.05 12.3
Iron, mg 0.34 0.26 Potassium, mg 80.04 79



Scrumptious strawberry jam

1 quart strawberries
4 cups granulated sugar
1 pouch Certo liquid fruit pectin
2 tbsp. lemon juice
Makes 5 cups This recipe is so easy, even the kids can give you a hand! Store in freezer or in refrigerator.

1. Stem and thoroughly crush strawberries, one layer at a time. Measure 13/4 cups into a large bowl.

2. Add granulated sugar to fruit and mix well. Let stand 10 minutes.

3. Stir in Certo and lemon juice. Continue to stir for 3 minutes, until most of sugar is dissolved.

4. Pour into clean jars or plastic containers. Cover with tight lids and let stand at room temperature until set (may take up to 24 hours). Store in freezer. If used within three weeks, jam may be stored in refrigerator.


Strawberries in balsamic pepper syrup

5 tbsp. honey
3 tbsp. balsamic vinegar
1/4 tsp. coarsely ground black pepper
1 pint strawberries, hulled and halved
1 large banana, peeled and sliced
Serves 6 This recipe is so easy, even the kids can give you a hand! Store in freezer or in refrigerator.

1. Stem and thoroughly crush strawberries, one layer at a time. Measure 13/4 cups into a large bowl.

2. Add granulated sugar to fruit and mix well. Let stand 10 minutes.

3. Stir in Certo and lemon juice. Continue to stir for 3 minutes, until most of sugar is dissolved.

4. Pour into clean jars or plastic containers. Cover with tight lids and let stand at room temperature until set (may take up to 24 hours). Store in freezer. If used within three weeks, jam may be stored in refrigerator.

Strawberries with lime cream

1 cup granulated sugar
1/2 cup fresh lime juice (3-4 limes)
1 tbsp. grated lime peel
2 eggs
1 cup drained yogurt or sour cream
4 cups strawberries, washed
Serves 4 to 6.
After a day of picking your own, enjoy the fruits of your labour with this recipe from Foodland Ontario. The lime enhances the natural sweet flavour of this special berry.

1. In a glass or stainless-steel saucepan, whisk together sugar, lime juice, peel and eggs. Cook over medium heat, whisking frequently to prevent curdling, for 5 to 8 minutes. Cool. (Recipe can be prepared in advance to this pint and refrigerated for up to 4 days, or frozen for up to 2 months. Defrost in refrigerator.)

2. To serve, fold in yogurt or sour cream. Use as dip or sauce for strawberries.

Berries a la Romanoff

1 pt Strawberries, sliced
1/2 c Sugar
1/4 c Orange-flavored liqueur
1 c Whipping cream
1 pt Vanilla ice cream, softened
Mix strawberries, sugar, and liqueur; chill 1 to 2 hours. Whip cream till soft peaks form. Fold into softened ice cream; spoon into chilled sherbet glasses. Spoon strawberry mixture atop. Serve at once.

Strawberry Bread

3 c Flour
2 c Sugar
1 tsp Baking soda
1 tsp Cinnamon
1 tsp Salt
20 oz Strawberries, frozen
1 c Oil
4 Eggs

Preheat oven to 350. Grease and flour 2 loaf pans. Combine dry ingredients; mix well. Make a well in the center of the mixture and pour all liquid ingredients into it. Mix with spoon. Pour mixture into pans and bake for 1 hour, until tester inserted in center comes out clean. Can be frozen. Slice thinly before completely thawed.

Strawberry colada cheesecake

Crust:
11/2 cups graham crumbs
1/4 cup butter, melted
1 tbsp. water

Cheesecake:
2 8-oz. pkgs cream cheese at room temperature
1/2 cup granulated sugar
3 eggs
2 tbsp. lemon juice
1 tsp. almond extract
1/2 tsp. vanilla

Topping:
2 tbsp. each sugar, lime juice, rum and shredded coconut
3 cups sliced fresh strawberries
Cool and refreshing and perfect for a summer day. What's cheesecake without sweet strawberries? Recipe courtesy of Foodland Ontario.

1. To make crust, stir crumbs with butter and water until evenly moistened. Press onto bottom of 9-inch spring form pan, creating a slight upward slope at the side. In preheated 350F oven, bake for 10 minutes; set aside to cool.

2. For cheesecake, in large bowl using electric mixer, beat cream cheese until smooth. Beat in sugar until well-blended. Beat in eggs, one at a time, beating well after each addition. Beat in lemon juice, almond extract and vanilla. Pour over crust. Bake in 350F oven just until set and golden brown around edges, 35 to 45 minutes. Run knife around edge of cake. Refrigerate at least 2 hours.

3. For topping, combine sugar, lime juice, rum and coconut. Stir in sliced strawberries; allow to stand at room temperature for 1 hour to blend flavours. Spoon over wedges of plain cheesecake.

Strawberry trifle

1 can Devon custard
1/2 cup port or sherry, or apple juice
4 cups cubed pound cake
4 cups strawberries, halved
2/3 cup strawberry jam

Garnish:
Whole strawberries, whipped cream and mint leaves
Serves 8. A fruit trifle is one of the fastest and simplest desserts to make. Courtesy of Foodland Ontario.

1. Stir together Devon custard and 1/4 cup port. Set aside.

2. In large glass serving bowl, arrange alternating layers of half each of pound cake, remaining port, strawberries, jam and custard mixture. Repeat layers once. Cover and refrigerate several hours.

3. At serving time, garnish with whole strawberries, whipped cream and mint leaves.

Strawberry waffle nests

1 cup strawberries
2 tbsp. icing sugar
2 Belgian waffles, toasted
4 scoops Haagen-Dazs strawberry ice cream
Serves 2. Strawberries star in this simple yet luscious dessert idea, courtesy of the Haagen-Dazs ice cream folks!

1. In a microwavable bowl, microwave strawberries on high for 30 seconds. In a blender, blend strawberries with sugar to make sauce.

2. On two large serving plates, drizzle half of sauce; place waffle in center of each. Top each with two scoops of ice cream. Drizzle with remaining sauce.

Champagne-Strawberry Cooler

1 pk Frozen strawberries with syrup
1 c Orange juice
375 ml Champagne or sparkling white wine

About 8 four ounce servings.
Let frozen berries (10 to 12 oz) stand at room temperature for about 15 minutes. In blender at low speed, blend berries and syrup and orange juice until smooth. Pour this mixture into a large pitcher or bowl. Gradually pour in Champagne or wine and stir gently. Serve immediately

Fruit Pizza

1 (20-ounce) package refrigerated cookie dough
1 (8-ounce) package cream cheese, room temperature
1/3 cup sugar
1/2 teaspoon vanilla extract or other flavoring (almond, orange, or lemon)
Fresh blueberries, banana slices, mandarin orange sections, seedless grapes, strawberry halves, kiwi fruit slices, (or any other fruit you want), well drained
1/2 cup orange, peach, or apricot preserves
1 tablespoon water
Makes 8 to 10 servings.
A beautiful dessert for brunch or any special occasion. It will not keep well, so plan on using it up. You may also use your own sugar cookie recipe in place of the refrigerated cookie dough.

Preheat oven to 375 degrees. Line an ungreased 14-inch pizza pan with cookie dough cut in 1/8-inch slices, overlapping slightly. Bake 12 minutes or until light brown; remove from oven and cool on a wire rack.
In a medium bowl, combine cream cheese, sugar, and vanilla extract or other flavoring; spread over cookie crust. Arrange fruit over cream cheese layer in any design you want (use your imagination).

In a small saucepan over very low heat, make a glaze by heating preserves and water. Brush glaze over fruit, making sure to cover the fruit that will turn dark. Refrigerate until ready to serve.

Very Berry Wake-Up Shake

Serves 2
2-1/2 cups (625 mL)
hulled Ontario Strawberries
1 cup (250 mL)
low-fat milk or vanilla soy beverage
3/4 cup (175 mL)
low-fat fruit yogurt (raspberry, blueberry, strawberry or banana)
2 tbsp (25 mL)
liquid honey
2 tbsp (25 mL)
wheat germ or instant oatmeal (optional)

This makes a speedy breakfast to drink on the run. Use wheat germ and silken tofu for an even more nutritious shake.
Preparation Time:
5 minutes

In blender, process strawberries, milk, yogurt, honey and wheat germ (if using) until smooth. Serve immediately.

Tips:
Substitute ground flaxseed or natural baker's bran for wheat germ. Ground flaxseed is absorbed by the body better than whole seeds and provides essential nutrients, fatty acids and fiber. Look for it in refrigerated areas of health food or bulk stores or grind in a coffee grinder.
To prepare the night before, place all ingredients in blender container and refrigerate. Process just before serving.
Variation: Power Shake: Substitute drained silken tofu for yogurt; increase honey to 1/4 cup (50 mL) and increase strawberries to 3 cups (750 mL).
Wheat germ, the embryo of the wheat kernel, adds nutrients (iron, zinc, Vitamin E and folate). Look for it in the cereal section of supermarkets and refrigerate once opened.
Nutritional Information:

1 Serving:

Protein: 9 grams
Fat: 4 grams
Carbohydrates: 53 grams
Calories: 284

Best Blueberry Muffins

2 cups sifted all-purpose flour
2 1/2 teaspoons baking powder
2 tablespoons sugar
3/4 teaspoon salt
1/2 cup chilled butter or margarine, cut into 1/4-inch pieces
2 eggs, well beaten
3/4 cup milk
1 teaspoon grated orange zest
1 1/2 cups fresh or frozen blueberries
Preheat oven to 400 degrees. Lightly grease a muffin pan. In a large bowl, combine flour, baking powder, sugar, and salt. With a pastry blender or two knives, cut in butter or margarine until particles are the size of small peas; make a well in the center. In a small bowl, combine eggs and milk; add all at once to the well in flour mixture, stirring just until moistened. Fold in orange zest and blueberries.
Fill prepared muffin cups 2/3 full. Bake 25 to 30 minutes or until golden brown. Remove from oven and immediately remove from pan. Serve warm or at room temperature.
NOTE:
If using fresh blueberries, dust them lightly with flour; this helps prevent the blueberries from "bleeding" into the muffins.
If using frozen blueberries, add them frozen to the batter; this will help prevent them from "bleeding" out their juices.
Yields 12 muffins.

Blueberry Coffee Cake

2 cups all-purpose flour
3/4 cups sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/4 cups vegetable oil
3/4 cup milk
1 egg
2 cups fresh or frozen blueberries

Sugar Topping:
1/4 cup butter, room temperature
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon


Preheat oven to 375 degrees. In a large bowl, combine flour, sugar, baking powder, salt, vegetable oil, milk, and egg. Fold in blueberries.
Pour into an ungreased 8-inch square baking dish. Sprinkle Sugar Topping onto top of cake batter. Bake, uncovered, 50 minutes or until a toothpick inserted in center comes out clean.
Makes 8 servings.

Sugar Topping:
In a medium bowl with a pastry blender or two knives. Cut butter into sugar, flour, and cinnamon until well blended.

Blueberry French Toast

1 loaf french bread
3 eggs
3 tablespoon sugar
1 teaspoon vanilla extract
2 1/4 cups milk
1/2 cup all-purpose flour
1/3 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine
1 cup fresh or frozen blueberries
Blueberries for garnish
Lightly grease a 13x9-inch baking dish. Diagonally cut bread into 1-inch slices and place slices into prepared baking dish.
In a medium bowl, combine eggs, sugar, and vanilla extract; add milk and stir until blended. Pour mixture over bread slices, turning slices to make sure they are well coated. Refrigerate overnight.
Preheat oven to 375 degrees. Spread blueberries over bread.
In a small bowl, combine flour, brown sugar, and cinnamon. With a pastry blender or two knives, cut in butter until particles are the size of small peas. Spread mixture blueberries
Bake approximately 40 minutes or until golden brown. Remove from oven, cut into squares, and garnish with additional blueberries.
Makes 6 to 8 Servings.

Summer Berry No-Bake Pudding

6 cups (1.5 L) Ontario Berries (such as raspberries and blueberries)
1 cup (250 mL) granulated sugar
2 tbsp (25 mL) orange liqueur or juice (optional)
2 tsp (10 mL) each grated lemon and orange rind
1 tbsp (15 mL) orange juice
7 or 8 thin slices white bread (1 or 2 days old), crusts removed
Serves 6


What a transformation for a humble loaf of white bread! This traditional classic English dessert is a m�lange of summer berries enclosed in a pretty purple dome casing. Serve with whipped cream or custard and garnish with toasted slivered almonds.
Preparation Time: 20 minutes
Cooking Time: 5 minutes
Chilling Time: 8 to 24 hours

In large saucepan, combine berries, sugar, liqueur (if using), lemon and orange rinds and juice. Stir gently over low heat just until simmering and berries begin to release juice, about 5 minutes. Remove from heat. Spoon 2 tbsp (25 mL) of the juice into small bowl; refrigerate.

Line 6 cup (1.5 L) bowl with plastic wrap, leaving overhang. Cut bread in half vertically; use most of it to line bottom and side of bowl, cutting pieces to fit. Spoon in berry mixture. Top with layer of remaining bread. Press plastic wrap over pudding; cover with plate that fits inside bowl. Place large can on place to weight it. Place bowl on large plate to catch any juices; chill for at least 8 hours and up to 24 hours.

To serve, remove weight and unfold wrap; invert pudding onto plate. Peel off wrap. Brush pudding with reserved juice. Slice to serve.
Nutritional Information:

1 Serving:

Protein: 3 grams
Fat: 2 grams
Carbohydrates: 66 grams
Calories: 294