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Phil Bencomo / Lake Superior Magazine
Black Raspberries
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284recipe1
by Konnie LeMay
Call it the “undaunting” fruit. While some might balk at eating a whole apple or an entire orange, few hesitate to pop a handful of berries into their mouth.
Berries, in their wide variety, make a refreshing snack and a yummy way to get in those five to seven daily servings of fruits and vegetables for a healthy diet.
Even better, local growers produce berries near Lake Superior, so you can get them at peak freshness with the highest nutritional value.
The regional harvest is going on right now. Strawberries start late June to early July, depending on which part of the lake a grower is on. Most other berries start in mid- to late July and go into August. Blueberry harvest lasts to about Labor Day.
Just how big are berries around here? Well, Bayfield has copyrighted the name “Berry Capital of Wisconsin” and is asking the governor to declare it as such.
Raspberries, strawberries and blueberries are the main berries cultivated in our northern climate, but there are local growers of currents, blackberries, gooseberries, cranberries and Juneberries (called saskatoons).
Berries have among the highest levels of antioxidants of fruits or vegetables. Antioxidants help prevent heart disease, cancer and stroke, boost your immune system and slow effects of aging by improving motor skills, memory, balance and coordination.
Blueberries and blackberries rank highest for antioxidants. Berries bring other health benefits like high fiber and high levels of many vitamins. (Eight medium-sized strawberries have more vitamin C than one orange.)
Local growers give advice about buying and storing berries. At the market, look for ripe berries. A strong red for strawberries and raspberries, as example, not green (under ripe) or purple (overripe). Unlike some fruits, berries do not continue to ripen once picked, says Jodi Belluz of Belluz Farms near Thunder Bay, Ontario.
“Berries have a really short shelf life,” says Eric Carlson of Blue Vista Farms near Bayfield, Wisconsin. Berries last a few days in the refrigerator. Do not wash them until you are ready to eat them.
Growers suggest freezing berries. For fruit like raspberries, which tend to mash together in bags, Eric and Jodi both suggested freezing them separated on a cookie sheet first before bagging them.
Eric says his family uses the frozen berries - thawed or not - on cereal or as a quick and cool snack.
Blueberry Cream Cheese Stuffed Toast
- 1 large loaf of sourdough bread, torn into small pieces
- 4 c. blueberries (fresh or frozen)
- 8 oz. cream cheese
- 1/2 c. sour cream
- 1/2 c. sugar
- 1 tsp. vanilla
- 7 eggs
- 3 c. milk
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
Put half of bread pieces into greased 9x13-inch pan. Sprinkle blueberries over bread. Microwave cream cheese in bowl for 2 minutes. Stir and add sugar, sour cream and vanilla. Spread over blueberries. Place remaining bread pieces over blueberry mixture. Beat eggs, milk cinnamon and nutmeg and pour over bread. Cover and refrigerate overnight. Bake covered at 350° Fahrenheit for 45 minutes. Uncover and continue baking for 15 minutes or until top is lightly browned. Remove from oven and let set for 5 minutes. Cut into slices and sprinkle with powdered sugar or syrup.
Excerpted with permission from Favorite Recipes from Bayfield, Wisconsin by Kathy Bergner of Apple Grove Inn and Ruth Johnson of Good Earth Gardens.
