July Harvest of the Month: Berries

Berries are versatile and nutritious.  Find out some fun facts about berries below!

  • Raspberries come in many different colors: red, black, yellow, orange, amber and white!
  • Berry juice can be used as ink.
  • Add berries to salads, cereal, marinades and more! Use them plain for dessert, make muffins, jam, cobbler or pie out of them.  Berries are a great addition to most meals.
  • Selection: Choose berries that are free of mold, firm, and not overripe (usually indicated by a dark, dull color).
  • Storage Tips:
    • Store berries in the refrigerator, unwashed, until ready to consume.
    • Remove rotten or moldy berries to prevent other berries from becoming damaged.
    • Blueberries can last up to a week in the fridge, while strawberries and raspberries are more fragile and last 2-3 days.
  • To freeze: Freezing berries whole retains their highest nutritional value. Remove overripe or moldy berries, wash, then drain. Lay a single layer of berries on a baking sheet, and freeze overnight. Store the berries in labeled, freezer grade bags; you can pre-portion the berries for specific recipes. 
  • Cooking Tips:
    • Immediately before consuming, rinse berries quickly and gently in cold water.
    • Do not soak or scrub. 

Strawberry Yogurt Popsicles

Yield: 6 (3oz each)

Ingredients:

  • 2 cups strawberries, hulled and roughly chopped
  • 1/4 cup sugar
  • 1 tsp. lemon juice
  • 1 cup plain yogurt

Directions:

  • Place the strawberries and sugar in a food processor and pulse until finely chopped.
  • Transfer to a bowl and stir in lemon juice and yogurt.
  • Spoon the mixture into the molds and insert sticks.
  • Freeze for 8 hours, or up to a week.
  • To unmold the pops, run water over the exterior of the mold for a few seconds, then gently pull on the popsicle out.

 

Blueberry Spinach Salad

Yield: 4 servings

Salad Ingredients:

  • 1 quart blueberries, cleaned, hulled and sliced
  • 10 ounces fresh spinach, rinsed, dried and torn into bite-size pieces
  • ¼ cup almonds, chopped and toasted

Dressing Ingredients:

  • ½ cup sugar
  • ½ cup olive oil
  • ¼ cup distilled white vinegar
  • 1 Tbsp. onion, minced
  • ¼ tsp. pepper

Directions:

  • In a medium bowl, whisk together the sugar, olive oil, vinegar, onion, and pepper. Cover and chill for one hour.
  • In a large bowl, combine the blueberries, spinach, and almonds. Pour dressing over salad, and toss.
  • Refrigerate 10 to 15 minutes before serving.

 

Recipe Links

Blueberry Lemon Ricotta Rice Cakes

Blueberry Coconut Roll-Ups

Blueberry Peach Bourbon Cobbler

For more blueberry recipes, visit: U.S. Highbush Blueberry Council

Jalapeno Sliders with Raspberry Mustard Spread

Raspberry Honey Lime Cumin Wings

Raspberry Yogurt Muffins 

Grilled Pork with Balsamic-Red Raspberry Reduction

For more raspberry recipes, visit: Washington Red Raspberry Council

Blackberry Coffee Cake

Blackberry Vinaigrette

Blackberry-Almond Bruschetta

For more blackberry & raspberry recipes, visit: The North American Raspberry & Blackberry Association 

 

Looking for some learning activities at home? Check out the Lesson Plan about Berries from NH Harvest of the Month:
Berries Lesson Plan

 

Information from NH Harvest of the Month