Field Notes Blog
Hello Everyone! I am so thrilled to be here today to talk about one of my most favorite foods: raspberries! I’m Karly and I blog over at Three in Three, where you can find anything from great recipes and crafts, to tips and freebies!
I’m going to be completely honest and tell you that I didn’t always like berries, but I really disliked most foods as a kid. You can keep those mushrooms, and seafood? Ew. I was your standard picky eater, and it drove my parents crazy. It wasn’t until I had children of my own that I really started trying foods again, and I am so glad that I did!
You can still keep those mushrooms and seafood, though. Gross.
Raspberries are very versatile, which is probably what allowed me start liking them again. I would frequently whip them up in juice or yogurt smoothies, or cook them down into jams or turn them into raspberry crisps with baked oats and brown sugar. Yum.
It took me awhile to work up to eating them raw and whole, but now I just love them. When you get that perfect ripe berry and it just bursts in your mouth? It’s like summer fireworks of deliciousness, I swear.
Thankfully, my kids all love berries, all berries really. I usually run to the grocery store once a week, but I’ve started making a second trip during the week because I’m always running out of raspberries for the girls to eat. If you find yourself with a surplus of raspberries, you can easily freeze them and save them for another time, especially if you have some recipes that require frozen berries over fresh. I love to freeze my berries at the height of the season, that way I know I’m always using berries at their peak health. I’ll also throw them in water instead of using lemons, or in a crunchy, flavorful salad.
What’s your favorite way to enjoy raspberries? Tell me in the comments!
A big thanks goes out to Naturipe for giving me the opportunity to create this recipe and share it with you!