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Category: Berry Bulletin

Berry Bulletin

Smoothie of the Month: Blueberry and Chia Seed

Here is a simple nutritious smoothie for getting back into a post-vacation routine. Although it tastes like summer and is delicious when made with fresh blueberries, the smoothie can be prepared well into the fall with frozen berries of any kind. Famous for their endurance-supporting qualities, chia seeds also give the smoothie an Omega-3 boost and provideRead more

Berry Bulletin

‘Superfood’ berries benefit from raw food trend – FreshPlaza

‘Superfood’ berries benefit from raw food trend
FreshPlaza
A little-known berry is the honey berry. The honey berry, also called blue honeysuckle, is originally from Asia. The fruits are very healthy and look a lot like blueberries. The bittersweet berry is already very appreciated abroad, and now increasingly

Berry Bulletin

Mint Watermelon Berry Fruit Salad: Turning a Fruit Bowl Into a Salad

Mint Watermelon Berry Fruit Salad via MomAdvice.comFrom our food contributor, Shaina Olmanson. Summer is coming to a close. Once the kids go back it’s basically already over, but there are still warm weekends that you can make the most of before the wind turns cold and the produce stops flowing. It’s actually right now in this early September air that my farmer’s […]

Berry Bulletin

Blackberry Shortcake

Blackberry Shortcake

Who says strawberries have a monopoly on shortcake desserts? In serious denial regarding the end of August and the daylight hours that get shorter and shorter, I bought a huge basket of blackberries at the market today. I tossed them with a little lemon juice and sugar and let them macerate while I made a batch of butter and cream biscuits.

Continue reading “Blackberry Shortcake” »

Berry Bulletin

Quick and Yummy Basic Fruit Cobbler, This Time Peach!

cobbler

Every once in a while I find myself with too much ripe fruit–more than can be eaten before it goes bad. Like the other day… too many peaches! I know that almost seems impossible given my deep love for summer peaches. But maybe that’s why I buy too many when they are truly ripe and then can’t eat them all. Solution? Cobbler.

Many years ago, probably even before this blog was born, I experimented with different cobbler toppings. They were utter failures! All too soggy: The topping would sink into the fruit and become mush. A good cobbler topping has to be crunchy! I remember even cooking the topping separately. (What a whole lot of trouble that was!) So I’m not sure why this topping worked so perfectly and easily… except that it did. It didn’t sink into the fruit, and it tasted totally yum — hot and crunchy (although you have to be careful not to burn your tongue).

I have lots of visions of adding nuts, seeds, ginger, spices and other ingredients on future cobbler toppings, but as with a good pair of jeans or a perfect black dress, one has to get the basics right to put together something great.

So here is the perfect basic cobbler starter:

Quick and Yummy Basic Fruit Cobbler, This Time Peach!

Serves 6

Ingredients:

Bottom Layer

  • About 4 cups fruit–any fruit
  • Lemon

Yummy Crunchy Topping

  • ¾ cup brown sugar
  • 1¼ cups flour (I used white, but I’m sure whole wheat would work, too!)
  • ¾ cup rolled oats (aka oatmeal)
  • 1 stick butter (½ cup), melted
  • A pinch or two of salt

Directions:

1. Preheat oven to 350 to 375 degrees.
2. Clean and cut the fruit (unless it’s berries, which you can leave whole). I left the peach skins on, too, myself.
3. Add the fruit to a casserole dish (you can put it all in one casserole or in individual little dishes if you want to impress your guests at a dinner party or something like that). No need to butter or oil the pan.
4. Toss the fruit with a bit of lemon juice. I used half a lemon, but you can use more (or even add some zest!). The lemon juice keeps the fruit from turning brown.
5. In a separate bowl, mix together the topping ingredients. Mix until all are coated in butter.
6. Sprinkle the topping mixture on top of the fruit mixture. Place in the oven and bake for about 30 to 45 minutes, or until the fruit is bubbling and the topping smells delightful.

Serve à la mode with vanilla ice cream or any flavor you can imagine will taste yummy with your fruits. Add some whipped cream if you’re really feeling fabulous. Enjoy!

DISCLAIMER: Feeding yourself and your children organic foods may cause extreme health, healing, and happiness.

For more from Maria Rodale, visit www.mariasfarmcountrykitchen.com

Berry Bulletin

Mexico continues to advance as a leading exporter of berries in the world – FreshPlaza

Mexico continues to advance as a leading exporter of berries in the worldFreshPlazaMexico is currently the leading exporter of fresh berries in the world, a remarkable achievement as, ten years ago, these red fruits, especially blackberry and raspberry…

Berry Bulletin

My Summer Pantry: Boozy berries and classic Caprese – Reno Gazette Journal

My Summer Pantry: Boozy berries and classic Caprese
Reno Gazette Journal
Plus, it has port-soaked fruit, and who doesn’t like a little buzz with their berries? I used farmers market strawberries in my recipe instead of the wild strawberries the recipe originally called for. Where would you find wild strawberries in Northern

Berry Bulletin

Nutty Quinoa and Strawberry Toss

The post Nutty Quinoa and Strawberry Toss appeared first on SELF.

Berry Bulletin

Mixed Berry Granola Muffins

Mixed Berry Granola Muffins-whole wheat muffins dotted with mixed berries and topped with Larabar crunchy Berry RENOLA.  Caleb starts preschool next week. How did that happen? He is growing up too quickly! I will probably shed a few tears when he leaves me, but I know he will have a blast…and it’s only two mornings […]

Berry Bulletin

Argentina gears up for first blueberry shipments in September

With Argentina’s blueberry season imminent, production volume looks like it could break a two-year trend.