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Community Corner

Ways to Enjoy the Last of Summer's Berries

The year's organic strawberries, black berries and raspberries make their last appearances at the market.

There aren't that many other foods that capture the taste of summer quite like fresh strawberries and raspberries, and there are so many desserts, salads, and beverages that can be made celebrating their bright flavors. Although, eating organic and locally-grown berries cold and freshly washed is pleasureable enough.

Now at the end of summer berry production is beginning to dwindle, but you can still get the last of summer's berries at the Live Earth Farm stand at the . They are selling three pints for $8, and you can mix and match your strawberries, black berries and raspberries. 

To savor the last of the berry season, consider making preserves for the winter time. You can find canning supplies at your local hardware store. 

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Scarborough Ace Hardware in Scotts Valley sells everything you need to set yourself up for making berry jams (and everything else under the sun that you would want to preserve, think: salsas, tomato sauce, apple sauce, and apple butter.) Their sets of 12 jars range from $9.49 -- up to $12.99, with the lids, and you can choose from pints, quarts, and jelly jars. They also have the tongs, canners (giant pot), funnels, labels for your jars, and even pectin, too. 

If you don't have the time to commit to a canning project, though, there are a few other ways to enjoy the berries while they last. Coincidentally, blackberries, sliced strawberries and raspberries look very pretty together, especially laid out on a cream cheese tart.

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A friend and I just tried a very simple recipe which called for one or two packages of reduced fat cream cheese whipped with powdered sugar a dash of vanilla and fresh squeezed lemon, placed inside of a graham cracker crust and then covered in the freshly washed berries. Not exactly the healthiest way to eat your berries, but a very pretty gift-worthy presentation, and a delicious desert. (I've included another berry tart recipe at the bottom of this article.)

Live Earth Farm's recipe blog, called "Debbie's Kitchen" is a great source for recipes involving the key ingredients coming fresh out of Live Earth Farm. Debbie has literally hundreds of recipes—and at least 40 berry recipes, including how to make jam—that sound divine. 

Here is a recipe for Balsamic Berry Topping, courtesy of Debbie, that I tried with Live Earths Farm's strawberry, blackberry and raspberry trio and served over vanilla ice cream to friends. You might want to try it with berries that are a couple days old, since Debbie says these dark and sweet berries are the best.

The unusual combination of tart vinegar and a few gratings of black pepper really forms an unorthodox background for seasonal berries. Allow the berries to stand at room temperature for 20 minutes for the flavors to marry. "If the color of this doesn't wow you, the flavors certainly will!" writes Debbie.

Balsamic Berry Topping:

1 pint blackberries

1 pint raspberries

1 pint strawberries

1/8 C balsamic vinegar

1/4 C sweetener of choice

freshly ground pepper to taste

1/4 C cassis (black currant liqueur, optional)

1. Combine all the berries, vinegar, sweetener, pepper, and optional cassis in a large mixing bowl, and stir gently with a spoon.

2. Let stand for at least 20 minutes at room temperature before serving.

Delicious!

And one last recipe, courtesy CSA member Farrell Podgorsek who modified it from a Cooking Illustrated recipe.

Summer Berry Pie
Graham Cracker Crust:
9 graham crackers, processed into crumbs
5 tbsp. margarine or butter, melted
2 tbsp. sugar

Combine all ingredients. Transfer into a 9-inch glass pie plate. Press
into plate. Bake at 325 for 15 minutes. Cool.

Filling:
6 C farm berries - Blackberries, raspberries & strawberries - rinsed
and patted dry with paper towels. Hull and quarter strawberries before
rinsing
1/2 C sugar
3 tbsp. cornstarch
pinch salt
1 tbsp. lemon juice
2 tbsp. jelly – currant, apricot or plum are all fine

Whisk sugar, cornstarch and salt in a bowl. Puree 2 1/3 cups of the berries in a food processor. Strain through a sieve to remove seeds. Transfer to a small saucepan. Add sugar mixture and bring to a boil over a medium heat, stirring constantly, until thickened to a pudding consistency. Remove from heat and add lemon juice. Cool slightly. Transfer remaining berries to a bowl. Heat jelly and pour over berries. Toss gently to coat. Pour slightly cooked puree into the crust. Top with the berries and press into puree. Refrigerate for three hours or more to set.

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