To savor a succulent red raspberry is to taste a bite of heaven.
Even the seedy sections of the berry fail to deter avid raspberry fans who count the days till the late July harvest like they tally their bank accounts.Raspberry harvest looms as a summer ritual even more significant than a monthly bank statement arrival because it happens only once a year.
For raspberry lovers, making deposits of the bumpy fruit in bowls of cream, in streusel-topped muffins, in layered desserts, in jams and jellies or in single-bite servings accounts for one of summer's most desirable sensations.
And lucky Utah residents realize most of the local harvest comes from the famed Bear Lake patches.
A few fortunate folks have "cane" rows in the back yard and other growers produce a limited berry crop, but the lakeside residents saturate the fruit stands and corner markets.
"There's something distinctive about those Bear Lake berries," says Thayne Tagge, a local CPA who spends his summer vacations transporting the Garden City harvest to market along the Wasatch Front.
Sunset magazine, in an August 1992 story, describes the raspberry-growing region:
"Everywhere we looked we saw raspberries. Raspberries sprouted row by row in neatly tended fields; raspberries glistened red and juicy in roadside stands; raspberries had been cooked into jams and frozen into shakes."
Arlo Price, Garden City raspberry grower, agrees.
"We seem to have the right balance in the climate to produce a flavorful berry," Price says. "There's the humidity from the lake and the crisp, cool nights; raspberries can't stand too much heat."
The lakeside climate can be either friend or foe, according to Price's wife, Mattie, whose father, LaVoy, went into the raspberry business back in 1938.
"We are really gamblers," Mattie explains. "We lost most of the crop to winter kill in 1989 and again in 1990."
Winter's not the only enemy of the raspberry growers.
"A wild thunderstorm, hail or even a severe wind during the harvest season can wipe out our crop," Mattie explains.
Harvest for this season appears bountiful and should begin on July 26.
"It's slow for a couple of days," Arlo adds, "but by the first week in August, we'll really be into it."
Into the harvest means picking as many as 1,000 cases of berries a day.
And picking a thousand cases means you sell a thousand cases a day, Arlo explains.
"The berries are so delicate and fragile, they can't be held over. They must be sold the day they are picked."
Occasionally extra berries show up at the end of the day, but several years ago the Prices developed an alternative use for the leftovers.
"We take all the `uglies' (unsold or lesser quality berries) for jam," Mattie says. "We wash the berries, crush them and then freeze them in buckets to use at a later date."
Grandma Price's jams, syrups and berry honeys are products that have enabled the berry-growing folks to maximize the harvest.
The berry harvest requires a legion of pickers who painstakingly pluck each berry by hand. Mechanized pickers tap berries from the canes in huge Northwestern operations, but the berry families of Bear Lake still rely on their neighbors and friends to bring in the fruit.
"We have mothers come with their children," Arlo says. "Some of them have been coming since they were kids. We have some pickers that are third generation."
Generations of folks have experienced the timeless taste sensations of the fresh raspberry harvest.
Even the Prices, in the middle of the picking season, take time to enjoy their harvest.
"Arlo's the greatest fan in the family; the rest of us are less enthusiastic, we pick so many thousands during the season," Mattie admits. "But he loves his berries with a little cream and sugar."
Mattie makes a simple raspberry sauce for shortcakes at home, then raspberry popsicles and chocolate-covered raspberries for the family fruit stand in Garden City.
"I hear about a lot of people making raspberry cheesecakes," she adds. "The summer people at the lake like to have their friends in during raspberry picking. They come over to get raspberries for special desserts like a cheesecake."
Though the berries may enter the luxury column in the family budget, the seasonal investment is worthwhile. Whether indulged in as a freshly picked treat or carefully stashed away for the long winter, raspberries prove irresistible.
"The taste is so unique; the flavor is so . . . well, it's so raspberry," Mattie exclaims.
*****
(Recipes)
RASPBERRY CREAM ROLL
Submitted by Beth Burton, Salt Lake City
Approximate cost: $1.35 plus raspberries
Preparation time: 25 minutes plus baking
Yield: 8 servings
Evaluation: Jelly roll with rich, creamy filling. Attractive party dessert to serve at summer luncheons or suppers; easy to prepare ahead of time and cream filling holds up well.
3/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
3 eggs
1 cup sugar
1/3 cup milk
1 teaspoon vanilla
6 tablespoons powdered sugar, divided
1/2 pint fresh raspberries
1 tablespoon orange juice
1 teaspoon cornstarch
1/3 cup heavy cream
Sift flour, baking powder and salt; set aside. Beat eggs on high speed for 5 minutes. Add 1 cup sugar and beat 3 minutes. Beat in milk and vanilla. Add flour mixture; beat on low speed until just smooth. Spread into greased and wax paper-lined 15-by-10-inch pan. Bake 12-15 minutes at 375 degrees. Cool 2 minutes. Invert cake on clean towel that has been sprinkled with 2 tablespoons powdered sugar. Peel off wax paper. Starting with the narrow end, roll up cake and towel together. Place seam-side down on rack to cool completely.
Puree 1/2 cup raspberries in blender. Combine puree, orange juice, 2 tablespoons powdered sugar and cornstarch. Cook over low heat until mixture comes to a boil; cool completely. Beat cream with 1 tablespoon sugar until stiff peaks form. Fold remaining raspberries into puree. Unroll cake and spread cream mixture on cake; roll up. Sprinkle with remaining powdered sugar and garnish with raspberries. Refrigerate until serving time.
- Each serving contains 210 calories; 4 gm fat; 44 gm carbohydrate; 115 mg sodium; 14 mg cholesterol.
RASPBERRY AND VANILLA MOUSSE
Submitted by Jolene Holt, West Jordan
Approximate cost: $5.55
Preparation time: 45 minutes
Yield: 16 servings
Evaluation: Elegant layered dessert with coconut cookie layers, (tester substituted coconut macaroons for suggested amaretti cookies). Perfect for company, but a bit involved for everyday meals.
2 packages (10 oz.) frozen raspberries
2 envelopes unflavored gelatin
4 eggs, separated
2/3 cup milk
Sugar
11/2 teaspoons vanilla
11/2 cups amaretti cookies
2 cups heavy cream
Fresh raspberries
Mint leaves
Early in the day thaw and strain raspberries; discard seeds. Sprinkle 1 envelope gelatin over raspberry puree; let stand 1 minute to soften gelatin slightly. In saucepan over low heat, cook raspberry mixture until gelatin dissolves completely, stirring often. Refrigerate until mixture mounds slightly when dropped from a spoon, about 45 minutes, stirring occasionally. In saucepan, with wire whisk, beat egg yolks, milk and 1/3 cup sugar. Sprinkle with 1 envelope gelatin; let stand 1 minute. Over low heat, cook until mixture thickens and coats a spoon, about 10 minutes. Do not boil or mixture will curdle. Stir in vanilla; refrigerate, stirring often, until mixture mounds slightly. Meanwhile, coarsely crush cookies. In bowl with mixer at high speed, beat egg whites to soft peaks. Gradually add 1/3 cup sugar, beat to stiff peaks. In another bowl, whip cream. Fold half of the beaten whites and half the cream into each gelatin mixture. In bowl, layer half of crumbs, then vanilla creme, rest of crumbs, then raspberry creme. Refrigerate until set; garnish with fresh raspberries and mint.
- Each serving contains 242 calories; 17 gm fat; 19 gm carbohydrate; 33 mg sodium; 95 mg cholesterol.
FRUIT ICE CREAM
Submitted by July Jolley, Salt Lake City
Approximate cost: $3.97 plus raspberries
Preparation time: 45 minutes
Yield: 4 quarts
Evaluation: Looks like sherbet; flavor is a great combination of fruit tastes. Nice for a summer treat. Tester suggests substituting a lower fat ingredient for part of the whipping cream.
4 cups whole milk
2 cups sugar
1 large banana, mashed
2-3 tablespoons lemon juice
1 cup orange juice
31/2 cups fresh raspberries or 3 packages frozen
1 cup pineapple sauce or blended crushed pineapple
1 pint heavy whipping cream
Combine all ingredients in ice cream freezer; stir to blend. Freeze according to manufacturer's directions.
- Each serving contains 267 calories; 14 gm fat; 36 gm carbohydrate; 43 mg sodium; 66 mg cholesterol.
RASPBERRY PIE
Submitted by Mildred Mansfield, Vernal
Approximate cost: $.46 plus raspberries
Preparation time: 30 minutes plus baking
Yield: 6 servings
Evaluation: Filling is very simple; good raspberry flavor that is not overly sweet.
1 9-inch unbaked pie crust
3 cups fresh raspberries
2 heaping tablespoons Minute Tapicoa
2/3 cup sugar
Place fresh raspberries in pie crust. Combine tapioca and sugar; add to berries in crust. Bake at 425 degrees for 15 minutes, reduce heat to 325 and bake for 25 minutes. Cool and serve with ice cream or whipped cream.
- Each serving contains 252 calories; 8 gm fat; 44 gm carbohydrate; 120 mg sodium; 7 mg cholesterol.
RASPBERRY DESSERT
Submitted by Linnita Proctor, West Valley City
Approximate cost: $4.59 plus raspberries
Preparation time: 30 minutes
Yield: 12-15 servings
Evaluation: Popular dessert that combines a creamy filling with streusel and raspberry layers.
Crust:
2 cups flour
1 cup brown sugar
1 cup walnuts, chopped
1/2 cup margarine, softened
Filling:
1 package (8 oz.) cream cheese
2 envelopes Dream Whip with milk added
1 cup powdered sugar
Topping:
1 package raspberry flavored Danish Dessert mix
2 cups fresh raspberries or 1 package (16 oz.) frozen strawberries, thawed
Mix the crust ingredients together, press into 9-by-13-inch pan. Bake at 350 degrees for 15 minutes. While crust is hot; divide in half and crumble.
Mix filling together until stiff. Spread half of the crust in the baking pan; cover with filling and remaining crust; refrigerate. To serve, cut into squares and spoon the raspberry topping over each serving.
Mix Danish dessert according to package directions; add fresh or frozen raspberries.
- Each serving contains 437 calories; 21 gm fat; 51 gm carbohydrate; 133 mg sodium; 21 mg cholesterol.
PEACH COBBLER
1 cup flour
2 teaspoons baking powder
1/2 cup sugar
6 tablespoons butter, cut into pieces
1 egg, lightly beaten
1/4 cup half-and-half
2 1/2 pounds fresh peaches, peeled, pitted and cut into 1/4-inch slices (5-6 cups)
2 tablespoons fresh lemon juice
2 tablespoons apricot preserves
1 teaspoon mace
1/2 teaspoon cinnamon mixed with 2 tablespoons sugar
Vanilla ice cream
Preheat oven to 350 degrees.
Combine flour, baking powder, and 1/4 cup sugar; cut in 4 tablespoons butter to form coarse crumbs. Beat egg with half-and-half. Stir into flour until dough is moistened. Shape dough into a ball and chill for 15 minutes.
Toss peaches, lemon juice, preserves, mace and remaining sugar. Pour into 1 1/2-quart oval baking dish. Dot with remaining butter.
Roll out the dough to fit the top of the dish. Place it on top of the peaches; crimp edges to sides of pan to seal. Cut a few vents in dough; sprinkle generously with cinnamon sugar. Bake for 30-35 minutes or until crust is light golden brown. Serve hot with ice cream. Makes 4-6 servings.
- From "Cobblers, Crumbles and Crisps"
- Each serving contains 621 calories; 21 gm fat; 65 gm carbohydrate; 363 mg sodium; 105 mg cholesterol.
BLACKBERRY-PEACH SLUMP
1 lime
4 cups blackberries
3 cups sliced peaches
1/2 cup plus 1 tablespoon sugar
1/2 teaspoon cinnamon
1/3 cup water
1 cup self-rising flour
3 tablespoons butter
2 egg yolks
1/3 cup nonfat milk powder
Whipped cream or vanilla ice cream
Grate the zest and squeeze the juice of the lime; set zest aside. Combine juice, berries, peaches, 1/2 cup sugar, cinnamon and water in a heavy 10- or 12-inch skillet. Cook over medium heat about 5 minutes or until the fruit is soft and heated through.
Combine flour, remaining sugar and zest in a medium bowl. Cut in butter; add egg yolks and milk and stir until blended. Do not overmix.
Bring fruit mixture to a light boil; drop batter by rounded tablespoons onto the boiling fruit, leaving a 1/2-inch border around the sides of the pan. Tightly cover the pan. Reduce heat to low and simmer 18-20 minutes. Remove pan from heat. Remove lid and cool the slump for 5 minutes. Serve with whipped cream or vanilla ice cream. Makes 6 servings.
- From "Cobblers, Crumbles and Crisps"
- Each serving contains 283 calories; 8 gm fat; 51 gm carbohydrate; 340 mg sodium; 87 mg cholesterol.
DEEP-DISH BLACKBERRY PIE
5 cups blackberries
2 tablespoons lemon juice
1 1/2 cups sugar
1/2 cup flour
2 tablespoons tapioca
Crust:
1 1/2 cups flour
1 cup oat bran
1 teaspoon salt
1 cup butter, cubed
1 egg yolk
6 tablespoons cold water
Combine lemon juice with berries. Mix dry ingredients; stir into berries and let stand 15 minutes. Pour into prepared crust; dot with butter and cover with well-vented top crust. Crimp to seal edges. Bake at 450 degrees for 10 minutes; reduce to 350 degrees and bake for 40 minutes or until center is done. Cover outside edges with foil if necessary to avoid overbrowning. Makes 8 servings.
For crust, combine flour, oat bran, salt and butter in food processor; pulse until coarse. Blend egg yolk with water; stir to moisten. Divide dough in two parts; wrap and chill at least 1 hour. Roll out on floured surface to fit 9-inch pie plate. Roll out top crust and follow above instructions to complete pie.
- Each serving contains 535 calories; 25 gm fat; 79 gm carbohydrate; 509 mg sodium; 89 mg cholesterol.