One thing that I love about gardening is the ebb and flow of the produce. Spring in the garden brings you peas, asparagus and rhubarb. When we move into early summer we begin to see apricots, beans and lots of leafy greens. As the summer progresses it’s time to harvest raspberries, tomatoes, zucchini, and cucumbers. Did I mention zucchini? Lots and lots of zucchini. That’s for another day. Today is all about the raspberries and delicious fresh raspberry sauce.
My raspberry bed is about 8 foot long and 3 foot wide. Of course it’s branches arch far beyond this during the growing season. This bed and berries have been growing in my garden for about 25 years. The first canes were transplanted from the garden of an Aunt. She is no longer with us but her raspberries live on. Whenever I enjoy these luscious raspberries I think of her.
My raspberry plants are ever-bearing meaning that they produce a harvest all summer long. However, they really produce well in late June and then they have another bumper crop in August. In the meantime, I can pick a small handful for breakfast most mornings. We enjoy berries in many different ways and I freeze them as well to enjoy all winter long. Here are a few things that I have learned about growing and harvesting raspberries.
Tips for harvesting raspberries…
Harvest small amounts at one time
It is best to pick as you go with raspberries. It can be a tedious process to bend over that berry bush. So rather than an hour or 2 of picking, I find that if I pick for 10-15 minutes a day I can keep up with the harvest.
Do not pre-wash the raspberries
Raspberries are a very soft fruit that can deteriorate quickly. If you wash them after harvest they will get mushy pretty quickly. So instead I just refrigerate them and when I’m ready to use them I wash the amount that I need.
Freeze the berries before bagging them
If you bag and freeze your raspberries you will end up with a large frozen lump. Instead freeze your berries flat on a cookie sheet or tray. Once frozen you can bag them. Now when you need some berries you will be able to take what you need from the bag and not have to defrost the whole container.
Some of my favorite uses for raspberries are in desserts such as Rhubarb Raspberry Pie and Berry Cobbler. Raspberry jam is another family favorite. I also like to make fresh Raspberry Sauce that can be used as a topping for waffles, pancakes, ice cream, cake or cheesecake. This sauce also makes a great filling for crepes. Crepes are an easy option for breakfast or brunch. They can even be made ahead of time and then filled when serving.
This is a small batch recipe of Raspberry sauce, which is enough for breakfast crepes or a dessert. You could make larger amounts and then freeze it for the winter months as well. Also this is a great way to use up berries that have been in the refrigerator a little too long. Not spoiled, just soft.
A bright tasting sauce made from fresh or frozen raspberries. Use as a topper to cake, pies, waffles and crepes.
- 2 cups fresh or frozen raspberries
- 1/4 cup sugar,
- 1 tsp lemon juice
- 1/2 cup water, + 1 tbsp
- 1 tbsp cornstarch
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Place raspberries, sugar, lemon juice and water into a pan. Bring to a boil then turn down and simmer for 3-4 minutes.
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In a separate container mix the cornstarch and 1 tbsp water. Slowly stir this into the raspberry mixture and bring back to a boil. Simmer for 1-2 minutes until thickened. Remove from heat.
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Refrigerate any leftovers. To use after refrigeration warm slightly and stir well.
Crepes offer a different option for breakfast or brunch. Load some up with fresh raspberry sauce for a delicious meal.
- 1 cup flour
- 1 tbsp sugar
- 1/2 tsp baking powder
- 1 cup milk
- 1 large egg
- 1 tsp vanilla
- 1 tbsp butter, melted
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Mix the flour, sugar and baking powder together in a large bowl.
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Blend the milk, egg, vanilla and butter together in a separate bowl. Slowly whisk the liquid ingredients into the dry ingredients to create a batter.
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Heat your skillet and add non-stick spray. Pour 1/4 cup batter into center of pan and then quickly rotate pan to thinly spread the batter. Cook until lightly browned. Loosen and use a spatula to turn over. Continue to cook until light brown.
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To serve the crepes, spread 1/4 cup raspberry sauce on center of the crepe. Add a Tablespoon or 2 of fresh raspberries. Starting at one end, roll the crepe up and then place on plate with the seam facing down. Top with additional sauce, fresh raspberries and a dollop of whipped cream.
These breakfast crepes with raspberry sauce make a special morning treat. Every bite will remind you of summer. The star however is the raspberry sauce. Give it a try the next time you have some extra raspberries. It might just encourage you to start growing a raspberry patch in your own backyard.
Mmmm, I love crepes! You have some great tips about raspberries, like freezing them before bagging them, genius!
Tania
Thanks Tania, they really are pretty easy to grow. But if you don’t have any growing in your garden you can find raspberries at the farmer’s market right now.