The farmers’ market is in full swing this month, brimming with early tomatoes and corn; crunchy little cucumbers; a splendid variety of juicy stone fruits—most notably short-seasoned apricots and cherries; a plump profusion of cantaloupe and other fragrant melons; and a kaleidoscope of jewel-like berries.
Sweet-tart boysenberries, blueberries, blackberries, and the ubiquitous strawberry—all at the peak of their seasons—seem to find their way into my market bag each week But as much as I hate to play favorites, it’s delicate, velvety raspberries I treasure most. Is there any more elegant and healthy breakfast than a bowl of raspberries crowned with a dollop of Greek yogurt?
Berry Interesting Facts
-There was a time when raspberries were wildly expensive; and still can be, when imported from South America and New Zealand. Buy them now at the farmers’ market,
when they are at their peak of ripeness and affordability.
-Like boysenberries and blackberries, raspberries are made up of clusters of tiny sacs that adhere to a central core. Each sac is bursting with sweet-tart juice.
-If the green hull is still attached to the raspberry, it means it was picked too early and will undoubtedly be tart.
-Although all taste similar, raspberries are available in red (actually a deep pink), golden, and the less common “black.”
-Unlike supermarket raspberries that have been enclosed in a plastic clamshell for an indeterminate length of time, farm-fresh berries should not be stuck together or moldy.
-To refrigerate raspberries, line a pan with paper towels and arrange the unwashed berries in a single layer. Top gently with another paper towel and cover tightly with plastic wrap. Berries are best eaten within 3 days.
-Raspberries are fragile. There is no way around it. If needed, carefully rinse them under a very gentle spray of cold water and pat dry with paper towels. (I rarely, if ever, rinse organically-grown raspberries.)
-Use uncooked raspberries in salads and compotes; smoothies; pureed in dessert sauces; perched atop fruit tarts, puddings, or other desserts; or baked into muffins, scones, or cakes. Raspberries also make an extravagant pie filling; as well as notable jams, jellies, and preserves.
-1 cup of raspberries weighs in at about 64 calories, 15 carbohydrates, and 8 grams of fiber. They are high in vitamin C and manganese, and contain fair amounts of iron and potassium.
-In addition to tasting better, fully-ripe raspberries contain significantly more antioxidants.
Here is my rendering of a recipe that appeared in Gourmet magazine about 5 years ago. This deceptively simple cake is ready for the oven in about 15 minutes, yet ends up tasting like it came from a chic pâtisserie. It’s lovely with a cup of tea or coffee in the afternoon, and makes a sophisticated dessert for a summer evening. Serve it au natural, or with a spoonful of sweetened crème fraiche, whipped cream, or frozen yogurt. And pray for leftovers.
Raspberry-Buttermilk Cake
1 cup bleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
4 tablespoons (1/2 stick) unsalted butter, at room temperature
2/3 cup plus 1 1/2 tablespoons granulated sugar
1 large egg, at room temperature
1/2 teaspoon vanilla extract
1/2 cup buttermilk or plain yogurt
Optional: finely grated zest of 1 orange or lemon
1 cup farm-fresh raspberries (about 5 ounces)
1. Place a rack in the center of the oven and preheat to 400 degrees. Butter the bottom and sides of a 9-inch round cake pan. Line the bottom of the pan with parchment paper and butter the parchment. Dust the pan with flour and shake out the excess.
2. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Whisk gently to blend.
3. In a large bowl, combine the butter and the 2/3 cup sugar. Beat with an electric mixer on Medium-High speed until pale and fluffy, 2 to 3 minutes. Beat in the egg and vanilla until well blended. Beat in the orange zest, if using.
4. With the mixer on Low, add the flour mixture in 3 batches, alternating with the buttermilk, and beginning and ending with the flour. Mix just until combined.
5. Scrape the batter into the prepared cake pan, smoothing the top. Scatter the raspberries over the top and sprinkle with the remaining 1 1/2 tablespoons of sugar. Bake until the cake is golden and just beginning to pull away from the sides of the pan, and a toothpick inserted into the center shows no evidence of uncooked batter, 25 to 30 minutes. Transfer the pan to a wire rack to cool for 10 minutes; then turn out the cake onto the rack to cool 10 to 15 minutes longer. Peel off and discard the parchment. Invert the cake onto a serving plate so the raspberries are on top. Serve barely warm or at room temperature. Serves 6.
The Danville Certified Farmers’ Market, located at Railroad and Prospect, is open every Saturday, rain or shine, from 9 a.m. until 1 p.m. For specific crop information call the Pacific Coast Farmers’ Market Association at 1-800-949-FARM, or visit their web site at www.pcfma.com. This market is made possible through the generous support of the Town of Danville. Please show your appreciation by patronizing the many fine shops and restaurants located in downtown Danville. Buy fresh. Buy local. Live well.
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