RED raspberries are RIPE!

Friends!

The raspberries are ready!! This week we've picked many buckets full to fill orders and make into jam. The sun has been nice and hot; ripening them quickly. We expect the red raspberry canes to be loaded with juicy ripe berries for our open picking day on Saturday 9am-2pm! 
 

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Can't make it Saturday? Picking by appointment is open! By Monday the field will be full again and ripe for the pickin'! 

Are the raspberries ready?!

Hurry up and wait..

The raspberry field is almostready! However, there are not quite enough ripe berries waiting to be picked just yet. We're postponing our opening weekend to the 23rd of June. If you'd like to come middle of next week by appointment we can set that up too. Send us an email to set up an appointment beginning June 20th. 

-Picking by Appointment-

If you'd like to come during the week no problem! We will be taking picking reservations for these dates. Monday-Friday. 
June 20 - July 13. You can make that appointment here.

* To best serve you, please do not show up without a confirmed appointment! *

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This year, like last we will also be offering pre-picked FROZENraspberries by the pound. Pre-picked frozen raspberries are $9.60 per pound. If you already know this is something you'd like, click hereto send us your order! 

WHY frozen raspberries? 

 

  • Optimum nutrition and berry quality! Aside from eating a raspberry as soon as you pick it this is the next best thing. As soon as we pick the berries we freeze them on trays then bag them up. This avoids soggy berries and they're ready for you however you choose to use them! Unlike other fruits, berries do not continue to ripen after they are picked. 
  • Convenience! Frozen berries were a big hit last year as not everyone is able to come out and pick or live far away but still want locally farmed organic raspberries. We do all the picking, freezing and packaging and you simply pick up!
  • Quantity!If you are looking for a large quantity of berries (several gallons) this is the best way to do it. We pick the field clean every two days to keep up with ripening berries. This allows us to take multiple pickings and combine them without sacrificing berry quality. 

Please Note:

  • Cash & local checks only
  • No public restrooms available.
  • Dress for summer sunshine and ankle high grass.
  • Your picked berries will wilt quickly in the summer heat, please make arrangements to chill your berries as soon as possible for the longest shelf life. (if you don't eat them all before you get home!)
  • Bring your kids! This is a working farm, so keep them safe by keeping them with you.
  • We have containers for picking, but you'll need something to take your berries home in.
  • Please do not bring your pets with you to the farm.
  • All of our berries are organically grown!
  •  You pick Raspberries are $8.60 per pound.

Did you know.....that raspberries can be used medicinally? 

Red raspberry leaf tea is used by women for many reproductive health benefits. PLUS raspberries contain ellagic acidwhich is a known cancer fighter! AND they contain one of the highest levels of antioxidants of any fruit. All of this and SO much more packed into a tiny delicate berry. It's this that makes all of the tedious care that raspberries take worth it!  What is your favorite thing about raspberries? 

NOT on our email list? 

we all want ice cream!

For Father's day Ethan requested homemade Raspberry ice cream. I'll admit I was a little skeptical that it would turn out, mainly because of all the seeds. But since the seeds are such nutritional powerhouses I didn't want to strain them out, so on I went. The finished product exceeded both of our expectations, it was phenomenal! So creamy and the perfect amount of raspberry, I didn't even end up noticing the seeds much at all. Try it, I promise you'll love it! Leave a comment and let me know how it turned out. 

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Homemade Raspberry Ice Cream

1 1/2 cups organic or raw whole milk

1 1/2 cups organic or raw cream

3/4 cup organic sugar

2 tsp. vanilla extract 

4 organic egg yolks

2 cups organic raspberries (fresh or frozen) 

Heat milk, cream and 1/2c sugar in a medium saucepan over medium heat. Stir occasionally until steam comes off the milk (about 175 degrees - do not boil) about 5 minutes. 

Meanwhile whisk the yolks and remaining 1/4 cup sugar in a medium bowl until combined and pale yellow. Whisk some of the hot milk mixture into the egg mixture 1/2 cup at a time until combined. Whisk the egg - milk mixture back into the milk in the pan; set over medium heat and cook stirring constantly with a wooden spoon until steam appears, foam subsides and the mixture is slightly thickened (about 180-185). DO NOT BOIL or you'll have scrambled eggs in your ice cream! Place in a clean bowl, add raspberries and blend using an immersion blender for 1 minute. Let cool at room temperature for about an hour, then transfer to fridge for 3-24 hours. 

When your mixture is cool, stir in the vanilla extract and add in a handful of fresh or frozen raspberries. Pour into ice cream canister and follow the directions on your ice-cream maker, until the mixture is soft serve. You can eat it all then or put it in an airtight container and freeze until firm (about 2 hours) and then dig in. 

*this recipe was adapted from Cooks Illustrated.