Raspberries, blueberries, and cherries, oh my!

raspberries scattered on a white background with a sprig from a raspberry bush

As strawberry season winds down, raspberries, blueberries, and cherries take center stage!

To complement our popular recipe collection for strawberries, we offer this collection of recipes for your continued berry enjoyment.

the word local spelled out using blueberries and raspberries

As the summer harvest progresses, check out our selection of local berries for quality fruits picked ripe at the farm and delivered fresh to our stores.

Kicking off the season are raspberries and blueberries from Cooperativa Tierra y Libertad, a new Whatcom County farmworker cooperative growing transitional berries. Transitional means the cooperative is using 100% organic farming practices during the three-year process of gaining organic certification.

informational sign about cooperativa tierra y libertad local farmworker cooperative and their local organic blueberries and raspberries

The Recipes

Cherry Chocolate Chunk Ice Cream

By Alissa Segersten

No better time to make this delicious dairy-free ice cream. This ice cream is rich with the subtle flavor of coconut milk!

Get the recipe.

Natural Vegan Blueberry Jam

By Dreena Burton

This natural vegan blueberry jam is sweetened with only berries and dates. The dates also help thicken the jam, along with ground chia seeds. Try making it with your favorite summer berries!

Get the recipe.

photo of a toasted bagel with vegan blueberry jam

Chocolate Raspberry Tart

By Alissa Segersten

This decadent vegan tart can be made with any berry, but I especially like the combination of tart raspberries and sweet chocolate.

Get the recipe.

Fresh Blueberry Squares

By Dreena Burton

These delicious fresh blueberry bars are just sweet enough, and not overly rich. You can enjoy a square (or 2 or 3!) and not feel sickly!

Get the recipe.

photo of fresh blueberry squares vegan homemade

Fresh Berry Cream Tartlets

by Robin Asbell

These cute little tarts are perfect portions for dessert, and the berries on top glisten like little gems. A pecan and maple crust is like a crunchy cookie, and a perfect foil for the rich crème fraîche and juicy berries.

Recipe by Robin Asbell, also available at StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

Fresh Berry Cream Tartlets

Total Time: 1 hour 30 minutes; 40 minutes active
Servings: 12

INGREDIENTS

Crust

1 cup pecans
1 cup rolled oats
3/4 cup whole wheat pastry flour
1/8 teaspoon salt
1/4 cup butter, melted
1/2 cup maple syrup
1 teaspoon vanilla

Filling

1 cup crème fraîche
1/2 cup powdered sugar
1/2 teaspoon fresh lemon zest
1/2 teaspoon vanilla
2 cups fresh blueberries, strawberries and raspberries
3/4 cup all-fruit apricot jam

METHOD

For the tartlet shells, preheat the oven to 350 F.
Lightly oil a 12-cup muffin pan and reserve.
In a food processor, pulse the pecans to finely chop. Add the oats, flour, and salt and process to mince the oats finely.
Stir together the butter, maple and vanilla and pour into the processor. Pulse the processor to mix well, then transfer the oat mixture to a large bowl.
Squeeze and knead the mixture, if needed, to make a dough. Chill for 30 minutes.
Use a tablespoon to scoop 2 rounded tablespoons into each muffin cup. Use your fingers to press the dough into the bottom and evenly up the sides about 3/4 of an inch. Bake for 20 minutes.
For the filling, with an electric mixer or a stand mixer, whip the crème fraîche with the powdered sugar, lemon zest, and vanilla. The mixture will become thick and fluffy, like whipped cream.
To assemble, spread the crème fraîche in the cooled shell. Distribute the berries over the cream pressing gently to embed them. Chill until set.
In a cup, whisk the apricot jam with a tablespoon of water, then brush lightly over the berries. Assemble these the day you plan to serve them, so the crust doesn't get soggy.

Nutritional Information
322 calories, 19 g. fat, 27 mg. cholesterol, 54 mg. sodium, 37 g. carbohydrate, 3 g. fiber, 3 g. protein

Balsamic-Glazed Strawberries

by Co+op, stronger together

Tangy sweet balsamic sauce complements fresh strawberries atop ice cream, yogurt, or pound cake for a spectacular dessert. Spoon some over sliced pound cake or angel food cake for a special dessert.

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

Balsamic-Glazed Strawberries

Total Time: 15 minutes
Servings: 6

INGREDIENTS

1/4 cup balsamic vinegar
2 tablespoons honey
1 teaspoon vanilla extract
1 pound fresh strawberries, halved
1/4 cup chopped fresh mint
2 cups vanilla yogurt or vanilla ice cream

METHOD

In a small saucepan, mix together the balsamic vinegar and honey. Cook over medium heat, stirring constantly, for 5 minutes, until the mixture has slightly thickened.
Remove from heat and add the vanilla.
Toss the strawberries with the balsamic glaze and stir in the mint.
Once the sauce has cooled, drizzle over scoops of yogurt or ice cream in individual serving dishes.

Nutritional Information
45 calories, 0 g. fat, 0 mg. cholesterol, 0 mg. sodium, 10 g. carbohydrate, 1 g. fiber, 0 g. protein

Peach and Strawberry Bruschetta

by Co+op, stronger together

Simple and elegant, this mouthwatering appetizer is a cinch to make and takes advantage of summer’s most luscious fruits. Serve with a glass of sparkling lemonade, limeade, or prosecco.

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

Peach and Strawberry Bruschetta

Total Time: 15 minutes
Servings: 4–6

INGREDIENTS

2 fresh peaches
1/2 pint fresh strawberries
1 tablespoon honey
1/2 teaspoon smoked sea salt
1/4 cup chopped fresh chives
1 teaspoon chopped fresh thyme
1 teaspoon sherry vinegar
2 tablespoons olive oil, divided
1 whole wheat baguette, sliced
6 ounces chevre

METHOD

Preheat the oven to 375 F.
Peel the peaches by bringing a pot of water to boil. Cut a small “X” into the pointed end of each peach, and submerge in boiling water for approximately 30 seconds. Remove the peaches from the boiling water with a strainer or tongs, and drop into a bowl of ice water. The skin will slip off, or at least, be fairly easy to peel.
Halve, pit, and dice the peaches and stem and dice the strawberries.
Stir in the honey, sea salt, chives, thyme, sherry vinegar, and 1 tablespoon of the olive oil; set aside.
Brush the baguette slices lightly with the rest of the olive oil and place in a single layer on a baking sheet in the oven to toast for 15 or 20 minutes, turning once halfway through.
Spread the warm baguette slices with chevre and top with the fruit mixture.

Nutritional Information

130 calories, 10 g. fat, 10 mg. cholesterol, 330 mg. sodium, 10 g. carbohydrate, 7 g. fiber, 5 g. protein