Nothing tastes as marvelous or feels like such a decadent treat as eating raspberries out of season. I’m not talking about forced growth or berries shipped thousands of miles from some part of the world where it’s summer. I’m talking about local raspberries, picked at the peak of perfection, and frozen the same day–then eaten in the dreary cold months.
Raspberries are one of the iconic flavors of Whatcom County. They love to grow here, and they reward us for treating them well with their beautiful red color and incredible sweet fruity flavor. I have to confess–they are far and away my favorite fruit!
Freezing raspberries is as easy as putting the freshly picked berries individually on a cookie sheet. Put them in a freezer for about an hour or until they are frozen firmly, then put them into freezer containers and seal them up tightly.
I like to pick raspberries myself at a u-pick farm. The berries I used when I created this recipe were picked at Boxx Berry Farm near Ferndale. Boxx also sells raspberries already picked while they are in season, and you can even buy bags of raspberries from them which are already frozen if you don’t have time to do it yourself.
Besides the flavor, I love how quick and easy this recipe is. If you have raspberries in your freezer, the rest of the ingredients are available locally year round.
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- 1/2 cup plain yogurt (Grace Harbor Farm, Custer)
- 1/4 cup frozen raspberries (Boxx Berry Farm, Ferndale)
- 2 Tbsp apple cider vinegar (BelleWood Acres, Lynden)
- 3-4 tsp honey, to taste (Guilmette’s Busy Bees, Bellingham)
Whisk together all ingredients until well mixed. If frozen raspberries don’t naturally break apart, mash them slightly.
Raspberry Yogurt Vinaigrette goes well on Spring Salad with Pears and Goat Cheese.
Boxx Berry Farm Store, 6211 Northwest Road, Ferndale
Community Food Co-operative, Westerly and Cordata, Bellingham
Terra Organica, Flora and Cornwall, Bellingham