Raspberries on their way!

Raspberries are coming on the BC fruit trucks this week!   

They are probably the most fragile and perishable of all of our local fruit so plan to bring a cooler to take them home in and then use them or freeze them right away.    

Raspberry season in Alberta is later than BC and are rare at Farmers’ markets because they are so fragile and labour intensive to pick.  Picking your own berries is well worth it. 

Alberta Raspberry Availability: Mid to Late July through Fall  Check for a berry patch near you at:  albertafarmfresh.com- u-pick.

You can also walk the alleys and look over your neighbour’s fence.  Many people who have raspberries in their yards get tired of picking them, so walk the alleys of your neighbourhood and if you notice a yard full of unloved raspberries knock on the door and ask if you can pick them.  

Memories of raspberry picking- I grew up on our farm living next to my grandmother Gertie who was a woman who didn’t waste anything.   At one point in my childhood we had four 100 ft rows of raspberry canes.   Not as a crop- just for our family.   During the berry season this involved getting up early on a summer morning and picking two rows each side and then the next day picking the other two rows.  Repeat again and again day after day.   Grandma was very competitive and loved to pick faster and more than anyone else.   We used to see who could cover the bottom of their bucket first.   I have memories of filling all the buckets then going to the house to get the turkey roaster and filling the bottom and the lid.   Then there are the pies, jam, raspberries and ice cream, filling yogurt containers with berries for the freezer.  Sometimes even canning them.   Canned raspberries and saskatoons combined are a beautiful thing on a cold winter night.    My mom had a long sleeved shirt and a pair of thick cotton gloves with the finger tips cut out to keep her hands from getting scratched.  

A long time friend Evelyn,  has a massive raspberry patch.  She freezes crushed raspberries all summer in 4L  buckets and then makes the most magnificent raspberry wine all winter. 

Good for you too!

Raspberries are an excellent source of vitamin C, folate, iron, potassium, antioxidants and cancer-fighting ellagic acid. Ellagitannins, a family of compounds almost exclusive to the raspberry, are reported to have anti-cancer activity and contribute to the raspberry's antioxidant power. They are also a great source of fiber, which can help maintain your family's healthy cholesterol levels.

They are a source of soluble fibers and may lower high blood cholesterol levels and slow release of carbohydrates into the blood stream of diabetics.

Half to one pound of raspberry fruit per day can provide twenty to thirty grams of fiber which is adequate for an adult daily nutrition requirement.  (That's a lot of raspberries!)

Raspberry Nutrition Facts

Serving Size: 1 cup, (250.0 g)

Amount Per Serving:

    Calories 64

    Total Fat 0.8g

    Saturated Fat 0.0g

    Polyunsaturated Fat 0.5g

    Monounsaturated Fat 0.1g

    Cholesterol 0mg

    Sodium 1mg

    Total Carbohydrates 14.7g

    Dietary Fiber 8.0g

    Sugars 5.4g

    Protein 1.5g

Fragile!  Handle with Care!

Do not wash your raspberries until you use them. Sort them quickly, removing leaves and stems. Cool and store them in your refrigerator as quickly as possible. Process or freeze your raspberries the same day that you receive them for maximum flavour and quality.

Raspberries are perishable and lose their good quality quickly, particularly after washing. For best results, rinse lightly and drain in a colander. Do not soak raspberries in water. Drain well and let dry on paper towels or absorbent tea towels.

Raspberries can be frozen whole, unwashed, by spreading them out on cookie sheets which are then placed in the freezer. A day later, gather the raspberries which are now individually quick frozen (IQF) and place in a plastic freezer bag or rigid plastic container, mark the date, then replace in the freezer. Quickly rinse the raspberries under cold running water before using them in your recipe.  For best results, defrost your raspberries in the original container in the refrigerator overnight. This allows the ice crystals to melt slowly, with better shape retention than quick defrosting.

Making Jam is soooooo easy!

If you buy pectin such as Certo or Bernardin they always have instructions inside the package.  I love making freezer jam because the kids can do all the crushing and stirring which they love.  I also find that freezer jam tastes so fresh.   A trick I use is to freeze fruit in bags or containers in the summer and then I can make jam in the middle of winter when I have more time and it’s cold outside.  

Raspberry Freezer Jam

3 cups crushed raspberries 5 1/2 cups sugar 2 oz pkg. pectin crystals 3/4 cup water One half of the raspberry pulp may be sieved to remove seeds if desired,. Add sugar to crushed raspberries and mix thoroughly. Let stand 10-15 minutes. In small saucepan combine pectin crystals and water. Bring to a boil and cook and stir for 1 minute. Combine with fruit mixture and stir a least three minutes. Ladle into containers and cover tightly with lids. Let stand at room temperature 24 hours. Store in freezer. Yields 4 1/2 cups. (1.1 litres) 

Homemade Jam for Gifts.   There really isn’t a better hostess gift than a jar of homemade jam.   It’s perfect for any occasion and having a special stash in the basement makes it easy to come up with a spur of the moment gift.     For gift giving freezer jam really doesn’t work very well as it  does need to stay frozen and then in the fridge.   But preserving really isn’t hard either.   I’ll be covering that in another blog.   If you want to take a class we are offering one during the Farmers’ market on July 14.  For $60 you get to spend the morning making a fruit jam, pepper jelly,  and a gourmet mustard.   The instructor, Pam Vipond, is a wealth of information and tips.  You’ll go home with a jar of each type and skills to last a lifetime.  I hope you teach your friends, kids and family members. Food Class info:

 

  

Berry Tart 

 

Pastry:

1 ¼ c flour

½ tsp salt

1 Tbsp sugar

½ cup butter

1/8 -1/4 cup ice water

Cut the butter into the flour mix and then add ice cold water and mix to make a crumbly dough.   Chill in the fridge for minimum of 30 min.  Roll out flat.

Preheat oven to 400 F.

 Filling:

Gently combine:

3 cups berries

¼ cup sugar (or more to taste)

2 Tbsp flour.

Lay pastry on a baking sheet.  Add berry mix to the middle.  Fold up the sides to make a free form tart- leaving the centre open.   Bake at 400 F for 20-30 min until golden and bubbly.

Serve with ice cream or whipped cream.

Can be made with any fruit and can also be made into individual tarts by dividing the pastry into smaller sections.

 

Love Alberta Beef!

 

We love beef in Alberta!

 The only way to ensure you’re buying truly local beef is to buy it directly from a rancher or a butcher who can guarantee its origin.   Luckily, that’s getting easier all the time. 

At the Millarville Farmers’ Market we have two vendors that raise and sell grass fed local beef.   Highwood Valley Beef is a market veteran who is here full time.  www.highwoodvalleyranch.com

The other vendor is brand new this year and is here only for the next few weeks- until July 28.  BITE Beef is a team of two young women ranching just north of the City of Calgary.  www.bitebeef.com

 

Threepoint Kitchen and Catering (the MRAS food service) uses Highwood Valley Ranch ground beef to make our burgers.   You can taste one at the market and then buy some beef to make your own at home. 

One of the things about grass fed beef is that it can dry out quickly and you’ll be disappointed not because it was poor quality, but because it was overcooked.   Bite Beef has some cooking recommendations on their website.   This mostly involves cooking to rare/medium rare, shorter cooking time and searing on high then finishing on low heat.   For more details check at:

http://www.bitebeef.com/how-to-cook-grass-fed-beef/

Both Highwood Valley and BITE have signature products including jerky that are worth trying out.

Also ask how you can purchase a freezer pack or access their products during the winter. 

Beef Definitions:  Some handy terms to know.

On the Hoof Weight/Live weight:    What the animal weighs on the hoof (alive)  An animal’s live weight is generally 1000lbs to 1200lbs when it  is sent in to be slaughtered.

Hanging Weight/Hot weight:  That animal is then killed, having the hide, head and intestinal organs removed. It is hung by halves and weighed. This weight is called the HOT weight. Obviously this HOT weight is less than the LIVE weight.   This is an independent weight of that singular animal and is taken  by the slaughter facility the day the animal is taken in.

Dry Hanging:  After the HOT weight is taken the two halves are then DRY HUNG in a large cooler for 21-28 days. This is a very important process and a major selling feature for small producers.    Because the larger slaughter houses and large beef producers don’t dry age.  During the dry hanging process a crust forms on the outside of the half, very similar to the texture of beef jerky. The half begins to lose moisture and what remains is absorbed into the meat which enhances the flavor and tenderness of the meat.  At the end of the 21 day dry hang the crust is then trimmed away. The dry aging process takes special care as it is very time consuming and expensive, requiring extra effort,  storage and high-quality beef. It is important to note that there is a significant amount of weight loss (as much as 20%) on the half during this process due to loss of water weight.

Cut and Wrap:  The half is cut and wrapped where a significant amount of bones and trim (fat, sinew, gristle) are removed.    This process requires butchers to de-bone the half and portion it to your specifications. This process accounts for more weight loss as unnecessary fat and bones are removed.

In the end when you put your packaged beef in the freezer there is a significant difference in weight from the live animal to the stash in your freezer.   You also have a high quality supply of meat that per pound generally works out a bit more per pound for ground and stew and significantly less for the high end roasts and steaks.  

A Steer Named Supper: 

I recently bought a half a steer for my family from our rancher friends.  We helped to brand, vaccinate, feed, move to the lease and now are eating him.   His name was Supper.   He lived a great life, died calmly at a small local slaughter house, was dry aged for 21 days and was then cut and wrapped in the  cuts and size of packages that I requested.  Supper is delicious and worth every penny.  We give thanks to him and his ranchers every week.  

Alice's Burgers (courtesy of Highwood Valley Ranch)

Try Auntie Alice’s burger recipe or simply cut a slightly thawed package of ground into four patties and barbecue them o’natural. Alice’s Burgers 3 lbs Highwood Valley Ranch ground beef 1 small onion chopped fine 3 tsp. seasoning salt 2tsp. Worcestershire Sauce ½ tsp. pepper ½ cup ketchup 2 beaten eggs ¾ cup quick oats Mix ingredients thoroughly and form into 4 oz. burgers. Barbecue over medium heat till well cooked.