One of my favourite things about this time of year is waiting for summer fruits to ripen.
When I was a young girl, my family would drive to the u-pick strawberry fields in Richmond.
With my little plastic stool in hand, I raced from the car and planted myself in a row, eagerly picking the ruby red berries, staining not only my hands but most likely my face and clothing as well.
Last week, I was searching for some local organic raspberries and discovered that it was not an easy task.
However, Urban Edibles, an organic farm at 7200 Steveston Hwy., had a fresh batch. I learned from owner and farmer Allan Surette that the raspberries had come from a nearby local treasure: Shell Road Farm at 11411 Shell Rd. Ben and Betty Baerg have been employing organic farming practices on their five-acre property for 22 years, producing a variety of berries, rhubarb and apples.
As Betty was showing me around, we came to her tayberry plants. She asked if I had a few moments to spare and since I did, she swiftly set to picking me a couple of pounds.
The tayberry, which was patented in Scotland in 1979, resembles an elongated raspberry and is a cross between a red raspberry and blackberry. It has a taste reminiscent of both berries, but tarter and with a subtle floral aroma.
Tayberries can be eaten raw or cooked, but cooking them brings out their fragrant flavour.
Below is a simple recipe for raspberries: a raspberry-rhubarb fool.
A fool is an English dessert dating back to the 16th century that is made by folding stewed fruit into a sweet custard.
Raspberry-Rhubarb fool
Yield: Six servings.
Ingredients:
1 ½ cups fresh raspberries or other berry (set aside half cup for garnishing);
3/4 lb rhubarb (about 3 stalks, trimmed and cut into 1/2-inch pieces;
1/4 cup honey;
1 orange (zested and juiced);
1 vanilla bean (split lengthwise);
½ cup whipping cream;
1 ½ tsp icing sugar;
1 ½ cups plain organic Greek yogurt;
Fresh mint sprigs for garnishing.
Directions:
1. In non-reactive saucepan, combine raspberries, rhubarb, honey, orange juice and zest, and vanilla bean. Over medium-high heat, bring to a simmer, stirring constantly. Reduce heat to medium-low, and cook, stirring occasionally until rhubarb is tender, about 10 minutes. Remove from heat, cool and remove vanilla bean. Transfer to a medium bowl, refrigerate and chill thoroughly for at least 30 minutes.
2. In a well-chilled bowl, whip cream until it begins to increase in volume. Add icing sugar and continue whipping until soft peaks form.
3. Fold yogurt into stewed fruit mixture. Add whipped cream and fold in partially, leaving distinct marbling. Spoon into glass dishes. If not serving right away, cover and refrigerate for up to one day. When ready to serve, garnish with remaining ½ cup of raspberries and mint sprigs.
Tayberry Coulis
Yield: about 2 cups
Ingredients:
1 lb tayberries, fresh or frozen and thawed (or raspberries, blackberries, etc.)
6 Tbsp sugar (or more, depending on the sweetness of the berries)
5 Tbsp water
1/8 tsp salt
2 ½ tsp freshly squeezed lemon juice
Directions:
Notes:
Allan Surette, owner of Urban Edibles offers fresh, organic vegetables from his farm, as well as local organic fruit and vegetable and herb starter starter plants, and edible and ornamental plants. The farm stand is open until early fall, Monday through Saturday from 9:00-6:00 and Sunday from 11:00-5:00. He advises that if youre coming in from out of town, to call or text beforehand to make sure it is open: 604-716-6506.
Shell Road Farm offers the following seasonal items: dahlia tubers, rhubarb, raspberries, tayberries, gooseberries, Transparent and Gravenstein apples, pears, and lingonberries. It is also advisable to call Ben and Betty Baerg before visiting to see what is available: 604-241-1943.
Dora Ho is a culinary arts instructor at McNair secondary.
