Availability Dates: July - September
Picking Information:
We sell 1 quart and 4 quart baskets or you can bring your own baskets, bowls, or boxes. Please have your containers weighed before picking as we sell by the pound. Raspberries are easy to pick because you can stand up and easily pick fruit from down by your knees to up by your shoulders. We keep the grass mowed between the rows to keep your feet out of the mud and to make walking easy.
Raspberries are very delicate. They are ripe when fully colored. Softly grasp each ripe berry and they will pop off into your hand. To individually freeze them do not rinse before freezing. Otherwise rinse, mix with sugar to taste and freeze in plastic bags.
Above all have fun with your family on the farm and enjoy eating good fruit all year long.
Description:
Name for plants of the genus Rubus [Lat.,=red, for the color of the juice]. This complex genus of the family Rosaceae ( rose family), with representatives in many parts of the world, includes the blackberries, raspberries, loganberries, boysenberries, and dewberries. The plants are typically shrubs with prickly stems (called “canes” ) and edible fruits that botanically are not berries but aggregates of drupelets (see fruit ). The underground parts of brambles are perennial and the canes biennial; only second-year canes bear flowers and fruits. Innumerable horticultural varieties have been bred. The native American black raspberry, or blackcap ( R. occidentalis ), and red raspberry ( R. strigosus ) as well as the European red raspberry ( R. idaeus ) are all cultivated in North America, chiefly in the Northeast.
Source: Encyclopedia.com
Nutritional Facts:
| 1 cup Fresh Raspberries = 123 grams | ||
| Energy | kcal |
64 |
| Water | g |
105.47 |
| Fiber | g |
8 |
| Fat | g |
0.80 |
| Protein | g |
1.48 |
| Sugar | g |
5.44 |
| Calcium | mg |
31 |
| Potassium | mg |
186 |
| Vitamin A, IU | IU |
41 |
| Vitamin C | mg |
32.2 |
| Vitamin E | mg |
1.07 |
| Vitamin K | mcg |
9.6 |
Source: USDA National Nutrient Database
Recipe Corner:
Find this recipe along with numerous others that use raspberries in our Fruits of the Farm cookbook. Click here for more cookbook information!
| Raspberry Angel Cake | |
Carol Howard |
|
| 1 (10-inch) cake | 1/4 c. sugar |
| 1 pt. fresh raspberries | 1 tsp. vanilla |
| 2 c. whipping cream | 6 drops of red food coloring |
| Crush raspberries and sweeten with 1/2 c. sugar or use 1 (10 oz.) package frozen raspberries (thawed). With sharp, thin-bladed knife, make slits at 1-inch intervals around top of cake, between center and rim, cutting through cake from top to bottom. With knife, insert berries into slits. Spoon juice evenly over berries. Whip cream with sugar, vanilla, and food coloring. Frost entire cake. Refrigerate 2 to 3 hours. Makes 8-10 servings. | |
