The Berries Are Coming, The Berries Are Coming!

Up here in the Great Pacific Northwet, we’re a major source of berries – rasp, cran, blue, black, straw, you name it – the land between Bellingham and the Canadian border is heavy with fields just starting to release their bounty. In the weirdness that is modern agriculture, most of our berries get shipped out of state, but you can sure find them here when they’re ready to rock – and farm stands, markets, and CSAs beat the pants off the grocery store any time.

You can and should plan to enjoy those for all the standard berry fare – snacking, cobblers and crumbles, pies, smoothies, and so on – but it’s also time to consider a few uses that might not be as mainstream, but certainly are delicious.

Berry infused vinegars are easy to make, and the results are delightful. This is a great project to consider some less than obvious parings for what you infuse, to whit, berries and herbs. Got blueberries? Consider cinnamon basil or lemon thyme, or just good old navel orange. For raspberries, pair with lemon verbena or mint. Strawberries go great with rosemary or oregano. Blackberries shine when paired with lemon thyme or lemon basil.

Take fruit and vinegar a step farther and make your own from all this glorious harvest. Straight up berry vinegars are incredible, and very doable at home. Here too pairings can be employed – vanilla with strawberry, nutmeg with raspberry, blueberry and a little cacao – use your pantry and your imagination, and next winter, you’ll be a happy camper.

Let us not forget gastriques – if there’s a sauce made for berries to strut their stuff, this is it – this lovely sweet and sour stuff pairs well with almost any protein, to salads and grilled veggies. They’re easy to make, infinitely variable, and perfect for summer fare.

And with many thanks to Christy – don’t forget that berries of all kinds make fabulous shrubs, too! From single to mixed berry formulations, you’re sure to come up with a winner to call your own.