Picking Season: July - early October

Pick & Pack:
The best containers to use for picking are a shallow box, basket or bowl that will protect the fruit. Bags are not recommended as the fruit tends to bruise. Baskets are available for sale in the Brown's Berry Patch Marketplace. Have your container weighed before you begin picking fruit at the Marketplace Weigh Station.

Picking Tips:
- Select plump, firm and evenly colored berries that have a soft, hazy gloss and are free of dents and bruises. Soft or mushy berries are over ripe.
- Red: Pick only bright red berries, avoiding ones that are pink (not ripe) or very dark red (past ripe).
- Black: Choose berries that are dark purple to black. Reddish berries are not ripe and will be sour.
- Golden: Pick berries that are a warm yellow with a pinkish tone.
- Raspberries are very fragile so gently pull the berries off the receptacle (white center in "thimble") with all of your fingers, trying not to smush it.

Nutritional Value:
- Raspberries are very high in Vitamins A & C, Potassium and Calcium and contain no fat, cholesterol or sodium.
- Raspberries contain a natural substance called ellagic acid, which is an anti-carcinogenic (cancer-preventing) compound.
- They are also a good source of iron and folate which is used especially in treatment of low red blood cells or anemia.

Mixed Greens-Berry Salad with Raspberry Dressing:

1 1/2 c. fresh raspberries (1 1/2 pint)
3 T. vinegar (raspberry, apple cider or balsamic)
2 T. mayonnaise, reduced-calorie
1/4 tsp. white Worcestershire sauce
3 c. loosely packed torn curly leaf lettuce
3 c. loosely packed torn romaine lettuce
1/2 c. plain croutons
1 T. grated Parmesan cheese

1. Gently rinse raspberries, drain and set aside.
2. Combine vinegar, mayonnaise and Worcestershire sauce in a bowl; stir with a wire whisk until blended; set aside.
3. Combine salad greens in a large bowl; add vinegar mixture, tossing well.
4. Add raspberries and croutons; toss gently.
5. Sprinkle with Parmesan cheese.
6. Yields 6 servings, about 59 calories per 1 cup serving.

Frosty Berry Soda:

1. Put milk and berries into blender and blend until smooth.
2. Pour into tall soda glass.
3. Gently add 2 small scoops of frozen yogurt.
4. Fill glass with ginger ale.