Berry Delicious

By Patti Bess

Printed in the Family Post: Summer Issue 2007

“We’re rich!” shouted my five year old as he dashed into the kitchen and saw all the berries I had picked at the local berry farm. For the next three days, my children and I concocted our family’s favorite berry recipes. With purple juice streaming down his dimpled chin, Daniel repeated, “We sure are rich, mom.”

Children love berries. Mothers love berries. Everyone loves them because there are so many simple ways to use these healthful little fruits. Berries require little or no sweetening, and they require no pitting, hulling or peeling.

All berries are nutritious, but blueberries are literally bursting with nutrients. Researchers at Tufts University analyzed 60 fruits and vegetables for their antioxidant capability. Blueberries came out on top, rating highest in their capacity to destroy free radicals. A powerful antioxidant compound, found in largest quantities in blueberries, called Pterostilbene, is known to fight cancer and may also help to lower cholesterol. Researchers also found that diets rich in blueberries significantly improved both the learning capacity and motor skills of aging rats, making them mentally equivalent to much younger rats. The conclusion there is that if mom and dad eat the little berries they will be able to keep up with the kids.

Many years ago, when my children were small, there was a family owned berry farm on McKittrick Ranch Road. There were always several families at the farm so everyone found a picking buddy or, in the case of the children, an eating companion. Some of our happiest memories are of the days we picked berries in the mornings and then scoured the parking lot at the Yuba River for a place in the shade to leave our precious berries for a cooling off dip. Today there is an organic “U-pick” farm on Lazy Valley Road in Penn Valley. Parking is limited so it’s best to call ahead for a picking appointment (432-2234). Briarpatch Co-op sells berries from Lazy Valley Ranch in season and frozen later in the year. Marcia and Steve Darden also sell organic blueberries from their farm on Highway 174. Call to order at 273-5312.

On a hot summer day when kids are starting to get cranky and complain, “There’s nothing to do,” you can involve them in a simple kitchen project--making a berry smoothie. You’ll want to purchase raspberries, blueberries, strawberries, blackberries—it makes no difference. The only equipment needed is a sturdy kitchen stool for young children to stand on and a blender. The amount of sweetening depends on your family’s preferences and the ripeness of the fruit.

BERRY BANANA SMOOTHIE

1 very ripe banana
1 cup berries (a large handful)
1 cup yogurt
1 cup orange or apple juice
2 Tbsp. sugar or 1 Tbsp. honey (Optional)
Small amount of water (Optional)

Measure and add all ingredients to the blender. Remind younger cooks always to put lid on before turning on the blender—unless you happen to like the lavender splatter effect on kitchen walls. Blend until smooth. Younger children may need help pouring the smoothie into cups. Makes 3-4 servings. This same recipe can easily be turned into healthful homemade frozen popsicles. All you need are plastic frozen pop makers. Just pour the smoothie mixture into the molds and place in the freezer for 3-4 hours. Because these treats are nutritious and economical, you won’t have to set limits on the kids’ frozen pop habit. Just say, ”Sure, you can have another one and bring one for me too.”

This is an easy, fun cooking project for children of all ages--also known as Strawberry Shortcake

BUTTERFLY BISCUITS WITH BERRIES

1 3/4 cups whole wheat pastry flour
1/2 tsp. salt
1 Tbsp. baking powder
4 to 6 Tbsp. chilled butter
1 Tbsp. lemon or orange zest (optional)
2 Tbsp. sugar or honey
3/4 cup low fat milk or soy milk
2 baskets strawberries, blueberries, or a mix of berries
Vanilla yogurt or whipped cream
Pre-heat oven to 400 degrees.

Lightly mix together first three ingredients into a large bowl. Cut in butter until crumbly (the consistency of coarse cornmeal). Make a well in the center and add the lemon zest (if using), the milk and sugar. Stir until the dough is fairly free from the sides of the bowl. Turn dough onto a lightly floured board adding small amount of flour if dough is sticky. Roll out or pat gently with the palm of the hand until it has the desired thickness—about 3/4 to 1-inch works well.

With cookie cutters this dough can be turned into butterfly, birdhouse, bunny or any shape biscuits desired. Place on an ungreased cookie sheet and bake until browned, about 12-15 minutes. Mash berries with a potato masher and top biscuits with berries and yogurt or whipped cream. Adjust sweetness according to family preference. Makes about 4 servings.

FREEZING BERRIES When berries are in season and at their best price, it’s easy to freeze some for later use. It’s best to do this as soon after picking as possible. Rinse thoroughly and leave berries in a colander to dry a few minutes. Sometimes it helps to even pat with a paper towel as moisture left on them will cause frost. Spread berries in a single layer on a cookie sheet in the freezer so they won’t stick together. After they’re frozen (about 15-30 minutes), put them into plastic freezer bags.

Author, Patti Bess, is a freelance writer and mother of two grown children who are finally appreciating the quality foods they were raised on. She is the author of Vegetarian Barbecue and has worked as a recipe developer for Weight Watchers and Land of Lakes Corporation. BRIARPATCH CO-OP NATURAL FOODS COMMUNITY MARKET is now at its new location at 290 Sierra College Drive in Grass Valley, at the roundabout. Featuring organic foods and local produce, large deli and salad bar, take home food, and fresh meats and fish, it’s open to everyone everyday. 530-272-5333.