For the first two years, we produced a moderate crop in mid-summer and another in late Summer and Fall. It didn’t take us long to realize that Fall red raspberries are far superior to the summer berries. Red raspberries are a very delicate fruit and they do not enjoy the hot July summers of Illinois. Our peak red raspberry production occurs in mid-September when the evening temperatures are cooler. We hope to expand our red raspberry acreage over the next few years and will continually experiment with new varieties to ensure you (the customer) get the best berries available. Our red raspberries are in well-defined rows and have a 5-foot walk way between each row – which we work hard at keeping weed free.
FACTS AND FOLKLORE
- One serving of red raspberries (about 1 cup) provides:
– 40%
of your Daily Value Vitamin C.
– 10%
of Daily Value Folic Acid (proven to prevent birth defects)
– Fat
Free, Sodium Free, and Cholesterol Free
– 8
Grams or 32% of your Daily Value Fiber
- According to legend, raspberries were originally white. The nymph, Ida, pricked her finger while picking berries for the crying infant, Jupiter, and raspberries have since been tinged red with her blood.
- The botanical name of the raspberry is Rubus Idaeus: Rubus means ‘red’ and Idaeus means ‘belonging to Ida’.
- Raspberries are now available
in golden, black, or purple varieties.
- It is not necessary to wash raspberries, but if you wish to do so, wash only prior to eating as they are very fragile. Store in refrigerator for only 1-2 days.
Raspberry Vinaigrette
3 cups fresh Raspberries
1 ˝ cups White Vinegar
Soak the berries in the vinegar for 30 minutes. Strain vinegar by pushing berries against a strainer with spoon. In small bowl, whish 1/4 cup of raspberry vinegar, 1 clove minced garlic, 1 clove minced shallot, and 1 tblsp. Rosemary (finely chopped). Whisk in 1 cup of fruity olive oil, salt and pepper to taste, and YUM!
Chocolate Raspberry Torte (9-inch Springform pan)
TORTE
1 ˝ cups Melted Butter
1 ˝ cups Crushed Hazelnuts or Pecans
˝ cup Sugar
1/3 cup Cream (Half and Half works)
1 lb. dark or semi-sweet Mini Chocolate Chips
˝ cup Fresh or 12 oz. Frozen, Thawed Raspberries
7 Eggs (separated)
Four to dust pan
SAUCE
Remainder of Frozen Berries or Additional 1/4 cup
2 tblsp. Sugar
1 tsp. Lemon Juice
Preheat oven to 350
E. Brush inside of springform pan with small amount of melted butter. Dust with flour and tap out excess from pan. Grind up nuts, combine with 1/4 cup sugar until mixture is flour-like. In medium saucepan, over low heat, stir together remaining butter and cream. Add chocolate. Stir gently until melted and remove pan from heat. Stir in nut mixture and ˝ cup of raspberries. In large bowl, beat egg yolks until thick and creamy. Add to chocolate mixture. In another bowl, beat egg whites until stiff. Gradually add remaining 1/4 cup sugar. Gently fold egg whites into the chocolate mixture. Pour batter into springform pan. Bake 60-70 minutes, until knife inserted in center comes out clean. Allow pan to cool on rack. When cooled, remove ring. While cake continues to cool, make sauce. Puree remaining raspberries in blender. Strain with mesh or cloth if desired. Discard seeds. Heat puree in small pan over low heat. Stir in sugar and lemon juice. Cook just until sugar is completely dissolved. Serve sauce warm or refrigerate until ready to use.Extreme Raspberry Sauce
(Great on poultry, beef, pork, ham, and especially salmon.)
12 oz. Frozen Red Raspberries
1 cup Ketchup
˝ cup Water
5 Tblsp. Brown Sugar
1 Shake of Tabasco
1 tsp. Lemon Juice
1/4 tsp. Liquid Smoke
˝ tsp. Dry Mustard
˝ tsp. Chili Powder
˝ tsp. Garlic Salt
Dash of Pepper
Mix all ingredients in blender until smooth. Pour in saucepan. Simmer on low heat for 20 minutes. Add fresh crushed garlic or cilantro leaves for extra zest.
Raspberry Nut Muffins
1 3/4 cups Flour
1 ˝ tsp. Baking Powder
˝ tsp. Baking Soda
6 Tblsp. Butter or Margarine
3/4 cup Sugar
2 Eggs
1 cup Plain or Raspberry Yogurt
1 Tblsp. Lemon Juice
6 Tblsp. Milk
1 cup Raspberries (fresh or frozen & drained)
1 cup Nuts (Chopped - Walnuts, Pecans or Almonds)
Mix flour, baking powder, and soda. Cream together butter and sugar. Add eggs one at a time, beating well after each one. Combine yogurt, lemon juice, and milk. Add flour mixture to yogurt mixture until thoroughly combined. Gently fold in berries and nuts. Fill greased muffin tin 3/4 full and let stand 5 minutes. Bake at 350
E for 25 minutes. Makes 18 muffins. Back to Top