Hulking, hungry bears have been known to travel 10-15 miles a day in search of a wild blueberry feast.
And recently, wild and wooly Utahns have been making sudden, tire-screeching stops to purchase baskets of Bear Lake raspberries, those once-a-year jewels sold at small stands set up throughout the state.Tart/sweet fruits have been known to have quasi-mystical powers over berry lovers, even causing roadside feeding frenzies. In other words, when you want 'em, you've gotta have 'em.
Strawberries, too, can call forth the desire to savor the flavor. Whether topping shortcakes or flavoring jams, they not only provide a deliciously unique taste, but are a source of Vitamin C and ellagic acid (proved to help prevent the development of cancer in lab animals and believed to have the same benefit in people).
Let's take a gander at the three most popular berries: Blue, Straw and Rasp.
BLUEBERRIES
These little guys grow on you. Actually . . . they grow on bushes, but once you become acquainted with the fresh varieties, you'll find you want them to be a part of your very being.
Native Americans found wild blueberries indispensable, using them as an ingredient in cough syrup, morning sickness medicine and headache remedy.
If you look at the blossom end of a blueberry, you can see what looks like a perfect five-pointed star. Native American legends tell of a time when children were dying of hunger during a famine and the Great Spirit sent "star berries" to feed them.
There's a difference between wild blueberries and the larger cultivated kind. The wild berries are smaller and sweeter, rarely available fresh outside the Northeast. These smaller morsels grow in clusters on low bushes, about 6 to 18 inches high, and are harvested by hand, using metal rakes.
The cultivated "high bush" berries grow to heights of 12 feet or more; their berries are bigger and plumper than the wild kind, but somewhat less flavorful. After an initial hand-picking, they're harvested by machines that actually shake each bush gently so that only the ripe berries fall into the catching frame.
The original blueberry shake?
Many folks think that "real" blueberry flavor is found in tuna-type cans packed along with muffin mixes that contain tiny, purplish pellets. I was one of these non-true-blueberried consumers before moving to Connecticut.
There, late summer blueberry-picking excursions introduced our family to the "berried treasure" of fresh blueberries.
I baked them into buckles, slumps, cobblers crisps and pies. Added 'em to yogurt, muffins, cheesecakes and vinegars.
After one blueberry blitz, my daughter took on a faint resemblance to Willy Wonka character Veruka Salt.
A cooking hint regarding blueberries: Always add them at the last minute and stir them gently so that the skins don't break, or they'll "bleed" into the other ingredients as they cook.
RASPBERRIES
Sunset Magazine has referred to Bear Lake, Utah, as "raspberry heaven." We agree. There's nothing comparable to a basket of plump and juicy Bear Lake raspberries. Their flavor is worth a drive north, especially for a fresh raspberry milk shake - one of life's most incredibly delicious drinks!
Although purists say that the best way of consuming fresh raspberries is quite plain, with cream, and perhaps a hint of sugar, we think that the absolute best raspberry flavor comes fresh-picked . . . straight from the cane . . . still sun-warmed.
There seems to be a food legend for everything, and raspberries grow rampant among the tall tales.
Try this one: In the days when the gods were young, all raspberries were white. Then one day, when Zeus was a shrieking, crying baby, ("making the mountains echo with the sound of his cries") a nymph nanny named Ida attempted to soothe her young charge by picking berries.
She scratched herself on the thorns of the raspberry bush, and since that time raspberries have been tinged with her blood.
And that is why the botanical name for raspberry is Rubus idaeus; rubus means "red" and idaeus, "belonging to Ida."
A raspberry hint: Fresh raspberries deteriorate rapidly, despite careful packing and climate control. Be sure the berries are plump, dark red, and well mounded in the package; check the package bottom, too, and if there are any stains, don't buy it.
STRAWBERRIES
Americans adore strawberries. According to those per capita guys who count all the stuff we eat, each of us consumes 3.4 pounds of fresh strawberries every year, plus another 1.8 pounds frozen.
But why are strawberries called strawberries? It may have to do with the fact that in earlier times farmers brought berries to market (they were first cultivated in the 13th century in Europe) threaded on straws.
Straw has a role today in strawberry farming; growers still put down a layer of straw to cover and protect strawberry beds.
California produces most of our strawberry crop - around 80 percent of all strawberries grown in the United States. And modern cultivation processes mean that strawberry farming today is a much more expensive undertaking than it was in the '40s.
Instead of leaving plants in the ground for several years, farmers today replace their plants every year; also laying down new drip-irrigation tape, fumigating the soil for pests, and using plastic mulch to warm the soil and speed up plant growth.
All this can cost as much as $12,000 an acre, even before any berries are harvested.
And harvesting hasn't changed much in 50 years. Since no one has invented a machine that can successfully pick strawberries, hand-picking is still performed by migrant and local laborers paid $5 to $8 an hour.
One can score high "strawberry marks" by looking for large, conically-shaped berries; firm fruit, neither crunchy nor mushy, and a fine, strawberry scent.
Oh yes, we must mention another type of berry, indiginous to Springdale, Utah, a small town near the main entrance to Zion National Park.
Bumbleberries.
The Bumbleberry Inn servesthe best pastry I've ever eaten - bumbleberry pie.
But when questioned about what kind of berries the glorious dessert is made from, the waitresses ALL answer in the same mysteriously secretive manner:
"Binkle and Burkle Berries . . . that grow on Giggle bushes."
You betcha!
*****
RECIPES
RASPBERRY GOOP
Submitted by Patricia C. Bevan,
Salt Lake City
Approximate cost: $8.25
Yield: 12-16 servings
Evaluation: Patricia says "my mother, who dearly loved raspberries in any form, `created' this recipe when I was a child. We had a sizable raspberry patch in our yard. She named it `Angel Food Delight'; we kids called it `Raspberry Goop.' "
1 angel food cake (16-20 ounces) broken in bite-size pieces
1 6-ounce package raspberry Jell-O
2 cups boiling water
Juice of 2 lemons (or 5 tablespoons Real Lemon)
1 cup sugar
1 pint whipping cream
2 10-ounce packages thawed frozen raspberries or 3 cups fresh raspberries
2 bananas, diced (optional)
Mix together and partially set in refrigerator the raspberry Jell-O, boiling water, lemon juice and sugar. Whip cream and blend into Jell-O mixture. Add raspberries and set aside. Break angel food cake into 9-by-13-inch glass container. Spoon raspberry mixture over the top, making sure to completely cover the cake. Let set in fridge for 4-6 hours. Can garnish with additional fresh raspberries and more whipping cream on top. Diced bananas may be added.
- Each serving contains 349 calories, 15g fat, 52g carb, 95mg sodium, 54mg cholesterol
FROZEN LIME TORTE WITH MIXED BERRIES
Submitted by Janet Barton,
Sandy
Approximate cost: $18
Yield: 18 to 20
Evaluation: Janet told us that she served this dessert at an adult garden party and it "knocked their socks off." It knocked ours off, too! It's a delicious 2-tiered dessert.
2 cups toasted walnuts
2 cups toasted almonds
2/3 cup firmly packed brown sugar
1 teaspoon grated lime peel
6 tablespoons melted butter
1 1/2 cups granulated white sugar
3/4 cup whole milk
8 large egg yolks
2/3 cup fresh lime juice
2 1/2 teaspoons grated lime peel
6 ounces finely chopped white chocolate (such as Lindt)
4 cups chilled whipping cream
2 16-ounce packages thawed frozen blackberries
1 1/3 cups raspberry juice or other berry juice blend
3/4 cup granulated white sugar
1 pint fresh raspberries
1 pint fresh strawberries
1 pint fresh blueberries
Prepare Nut Crust:
Finely chop walnuts, almonds, brown sugar and 1 teaspoon lime peel in processor, using on/off turns. Add butter and blend until moist crumbs form. Transfer 3 1/2 cups nut mixture to 10-inch springform pan with 2 1/2-inch-high sides; transfer remaining nut mixture to 6-inch diameter springform pan with 2 1/2-inch-high sides. Using plastic wrap, press crumbs up sides and over bottom of each pan, covering completely. Freeze.
Prepare Lime Filling:
Combine sugar, milk, egg yolks, lime juice and lime peel in medium metal bowl. Place bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until candy thermometer registers 170 degrees (about 5 minutes). Remove bowl from over water. Add white chocolate and whisk until melted and smooth. Freeze lime mixture until cold and thickened, whisking occasionally, about 45 minutes. Beat cream in large bowl until stiff. Pour lime mixture over whipped cream, using rubber spatula. Fold lime mixture and cream together. Divide filling between crusts. Cover and freeze overnight.
Prepare Blackberry Sauce:
Bring blackberries, raspberry juice and 3/4 cup sugar to a boil in heavy saucepan, stirring frequently. Cool slightly. Puree in batches in processor. Strain through sieve set over bowl, pressing on solids. Chill until cold. (Can be made a day ahead.)
To Assemble Torte:
Place 6-inch torte on top of 10-inch torte. Decoratively mound fresh berries atop torte. To serve, slide metal spatula under 6-inch tier and transfer to work surface. Cut into wedges. Serve with sauce and more berries.
- Each serving contains 508 calories, 35g fat, 48g carb, 73mg sodium, 106mg cholesterol.
JUMBLE BERRY PIE
Submitted by Donna Carper,
South Jordan
Approximate cost: $9
Yield: 8 servings
Evaluation: We loved this mixture of fresh seasonal berries. And with a scoop of vanilla ice cream, it becomes practically perfect!
Your favorite recipe for a 2-crust pie
3/4 cup plus 1 tablespoon sugar
1/4 cup flour
3 cups fresh blueberries
1 1/2 cups fresh raspberries
1 1/2 cups fresh blackberries
1 tablespoon butter, cut up
1 tablespoon cream or milk
Sugar for sprinkling on top crust
Preheat oven to 425 degrees. Combine sugar and flour. Add the berries and toss. Pour into a prepared 9-inch pie crust. Dot with butter. Add top crust. Brush pastry with cream or milk and sprinkle with sugar. Make several slits in top crust. Place on a cookie sheet and bake for 15 minutes. Reduce heat to 375 degrees and bake 50-60 minutes more.
- Each serving contains 320 calories, 13g fat, 51g carb, 243mg sodium, 4mg cholesterol.
BLUEBERRY BUCKLE
Submitted by Mimi Price,
Salt Lake City
Approximate cost: $5
Yield: 12-16
Evaluation: Simple to prepare, this classic New England dessert will become one of your favorites.
1 1/4 cups sugar
1/2 cup butter or margarine
3 eggs
3/4 cup milk
2 1/4 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 package (16 ounces) frozen blueberries or 11/2 pints fresh blueberries
1 1/2 tablespoons lemon juice
3/4 cup brown sugar
3/4 cup flour
1/2 teaspoon cinnamon
1/3 cup butter or margarine, softened
Preheat oven to 375 degrees. Mix sugar, butter, eggs and milk until well-blended. Add flour, baking powder, salt, nutmeg and cloves. Spread into greased 9-by-13-inch pan. Top with blueberries. In separate bowl, combine remaining ingredients until crumbly. Sprinkle mixture over blueberries. Bake 45-50 minutes or until top springs back when lightly touched. Cut into squares.
- Each serving contains 308 calories, 11g fat, 48g carb, 334mg sodium, 66mg cholesterol.
LOWFAT BLACKBERRY FROZEN YOGURT
Submitted by Barbara Grundvig,
Salt Lake City
Approximate cost: $4.75
Yield: 6 servings
Evaluation: You won't believe this dessert is low fat! The fresh blackberries give this treat a tangy flavor. A 16 1/2-ounce can of drained blackberries may be substituted for fresh.
2 cups fresh blackberries
1/3 to 1/2 cup sugar
1 teaspoon unflavored gelatin
1/4 cup water
1/2 cup skim milk
1 8-ounce carton plain nonfat yogurt
1 tablespoon finely shredded orange peel
1/4 cup orange juice
In medium saucepan, combine sugar and gelatin; stir in milk and 1/4 cup water. Heat just until gelatin dissolves. Set aside to cool. In a food processor bowl, process berries until smooth. Press through sieve; discard seeds. Stir puree, yogurt, orange peel and juice into gelatin mixture. Turn into a 2 quart electric ice cream freezer. Freeze according to manufacturer's directions. (Or, pour into a 9-by-5-by-3-inch pan. Cover; freeze about 6 hours. Break into chunks. Transfer to a chilled bowl. Beat with an electric mixer until smooth but not melted. Return to cold loaf pan. Cover; freeze 8 hours.)
- Each serving contains 122 calories, trace fat, 30g carb, 39mg sodium, 1mg cholesterol.