Season’s Eatings - May 2014
04/28/2014 10:47AM ● Published by Style
For those with a sweet tooth, berries hit the jackpot and can be enjoyed right from the picking (after a quick rinse). They are delicious eaten plain or dressed up with a small dollop of whipped cream and sprinkling of nuts. And who can resist a berry cobbler filled with fresh strawberries, blueberries and raspberries, topped with vanilla ice cream? Foothill Farmers’ Market/PlacerGROWN Chef Courtney McDonald shares her recipe for Spring Berry Cobbler below.
SELECTION AND STORAGEThe best berries are ones that are firm, ripe and brightly colored. Berries should be refrigerated unwashed, with a loose, single-layer cover. Strawberries and blueberries are most flavorful in the first five days, while blackberries and raspberries are good for nearly three days. Berries can be frozen for up to 12 months, but because they tend to lose their shape and juice when thawed, are best suited for smoothies or baking and sauces.
DID YOU KNOW?
HOW TO PAIR WITH WINEThere’s nothing like fresh berries to bring out the fruitiness of a ruby Port or late harvest dessert wine. Try Fawnridge Winery’s Confluence Ruby Port or Bear River Winery’s Late Harvest Barbera slightly chilled, which lends a crispness that pairs especially well with ice cream.
— Julie Peterson
For details on where to buy Placer County farm-fresh produce, wine, meat and local products, visit placergrown.org.