It’s the thick of blueberry season, and you can find late varieties of strawberries and raspberries at the local Farmer’s Markets in abundance. Last year we were receiving fall raspberries from Rideau Pines Farm well into late September!
Most berries fall into the SuperFood category. The antioxidants in berries help your body fight stress caused by free radicals that can lead to illness. Eating a diet rich in antioxidants can help improve your health, protect your skin and hair, and prevent certain diseases. All fruits and vegetables contain antioxidants, but nutrient-rich berries are some of the absolute best sources.
Vitamin C is also found in berries. Eating vitamin C–rich berries will contribute to radiant skin and healthy hair, and may reduce the risk of arthritis, cataracts, and macular degeneration.
There are so many ways you can enjoy your fresh picked berries, and because they are easy to freeze, you can enjoy local berries through the fall and winter. Here are some ideas!
Enjoy a breakfast of fresh berries, plain organic yogurt sweetened with honey or maple syrup, ground flax seed, hot oatmeal, or Justine’s Granola (available in our Retail Shoppe). A SuperFood way to start your day!
Finish your dinner with a bowl of berries topped with a dollop of whipped cream or greek yogurt.
Slice and layer berries, lemons, and other seasonal fruit in a pitcher with fresh mint and a couple of ounces of your favourite berry liqueur, then add a bottle of sparkling wine or Prosecco. Muddle to intensify the flavours.
Serve fresh berries with pound cake or angel food cake (see recipe)
Add fresh blueberries or strawberries to summer greens and toss with a sweet vinaigrette, garnish with some poppy or sesame seeds.
Make the best daiquiri ever. Fresh mint adds zing! (see recipe)
Make a batch of crepes or pancakes and top them with fresh berries and maple syrup. If you want to get fancy, add a slice of seared foie gras.
3 cups of organic white flour
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter at room temperature
3 cups sugar
6 eggs, at room temperature
¼ cup fresh lemon juice
1 tablespoon grated lemon peel
1 tablespoon organic food grade lavender
1 cup sour cream
Preheat oven to 325 degrees. Grease and dust with flour, tapping out excess flour – a 2 loaf pans, or one 8 x 10 cake pan, or a bundt pan. This recipe also bakes well into muffin cups.
Sift flour, baking soda and salt into medium bowl. Using an electric mixer, beat butter in a large bowl at medium speed until fluffy. Gradually add sugar and beat for 4 minutes. Add eggs, one at a time, beating until just combined after each addition. Beat in lemon juice and peel.
Using a rubber spatula, mix in dry ingredients. Mix in sour cream. Transfer batter to prepared pans.
Bake until a tester inserted near the center comes out clean, which could be between 30 minutes (muffins) to 1 ½ hours depending on the size of your pan. Turn out carefully and allow to cool completely. This cake keeps well for a number of days if wrapped tightly.
6 cups ice
½ cup organic cane sugar or ¼ cup honey
150-200 grams of fresh strawberries
½ cup lemon juice
¾ cup rum
¼ cup triple sec
¼ cup sparkling water
In a blender combine ice, sugar and strawberries. Pour in lemon juice, rum and sparkling water. Enjoy!