Berry, berry, berry good time to try locally grown berries
It’s berry season in the central San Joaquin Valley. Farmers markets, fruit stands and retail stores are brimming with sweet and juicy varieties of boysenberries, olallieberries and the much-anticipated blackberry.
Big and earthy-tasting, blackberries have become a favorite of home cooks, bakers and canners. The berry is prized for its wine-like flavor and deep, rich purple color. Drop them in a salad, oatmeal or in yogurt for an added dose of sweetness and nutrition. Blackberries are high in fiber, antioxidants and low in sugar. And their appeal continues to grow as people find new uses for them.
Blackberry grower Dawn Willems says people flock to her roadside stand every year at Smith and Rose avenues in Kingsburg to fill up on blackberries. The stand at 15958 E Rose Ave. is open Monday through Saturday, from 9 a.m. to 6 p.m. and on Sundays from noon to 6 p.m. Willems’ customers run the gamut from first-time berry eaters to people who used to pick wild berries when they were young.
Willems enjoys the refreshing flavor of blackberries, especially in simple, no-bake desserts. She makes a blackberry trifle and a blackberry cream cheese pie that are ideal for summertime barbecues.
“For some, it’s the pure flavor that they love,” Willems says. “And for others it is like tasting a memory.”
Finding your favorite berries shouldn’t be too hard. In Fresno, nearly every farmers market is well stocked. But remember, some varieties like the olallieberries and boysenberries have a shorter season than blackberries that should be available into early July.
Gayle Willems, who is fondly known as The Berry Lady, sells boysenberries, blueberries and blackberries at the Kaiser Farmers Market, 7300 N. Fresno St. The market is open on Wednesday mornings from 8 a.m. to 1:30 p.m. She also sells at her farmstand, Berry Lady Farms, 39771 Road 28, Kingsburg
Willems, who also accepts advance orders, says her boysenberries are becoming more popular every year. The berry that she named Ruby in honor of her mother has an intoxicating berry aroma with a slight raspberry flavor. Willems expects to have boysenberries for at least three weeks. For details visit her website, www.berryladyfarms.com.
“We have people who are freezing them, putting them in smoothies, on their cereal, in pies or jams,” Gayle Willems says. “And they are also the perfect snack for children.”
Olallieberries have a relatively short season, but can be found at Simonian Farm’s fruit stand at Clovis and Jensen avenues and Rancho Notso Grande in Hanford, a self-pick farm. Rancho Notso Grande also sells at The Market on Kern in downtown Fresno. Located on Kern Street between M and N streets, it is open on Wednesdays from 9 a.m. to 2 p.m.
Dennis Simonian, owner of Simonian Farms at Clovis and Jensen avenues, carries boysenberries, olalliberries and blackberries.
“These are the berries that people look for every year,” Simonian says.
Food blogger Kindra Pigott Franzen — The Goodie-Goodie Foodie — makes good use of the season’s berries. One of her favorite recipes is from her childhood: a blackberry cream sauce poured over angel food cake.
“My mom loved to make this because it was fast and easy, and if it was too hot to bake a cake, she could buy an angel food cake at a bakery,” Franzen says. “It made summer desserts fast and easy with the added delight of fresh local berries, which she loved.”
Robert Rodriguez: (559) 441-6327, @FresnoBeeBob
Blackberry pecan cinnamon rolls
From Driscoll’s
Dough
1/2 cup milk
1 1/4 teaspoons active dry yeast
1/4 cup plus 1 teaspoon granulated sugar
4 tablespoons unsalted butter, melted and cooled
2 large eggs, at room temperature
3 cups all-purpose flour, plus more if needed
Filling
2 packages (6 ounces or 1 1/3 cups each) blackberries
3 tablespoons granulated sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon grated lemon zest
1/2 cup toasted pecans, chopped
Glaze
1 cup confectioners’ sugar
3 tablespoons cream cheese, at room temperature
1 tablespoon milk
Heat milk to 110°F to 115°F. Place in bowl of an electric mixer fitted with paddle attachment. Add yeast and 1 teaspoon sugar and let stand 5 to 6 minutes until foamy. Add remaining sugar, butter and eggs and beat until blended, about 1 minute. Change to dough hook attachment and add 3 cups flour. Beat on low speed 5 minutes or until dough is soft and pulls away from sides of bowl, scraping down sides of bowl and adding more flour if necessary.
Turn dough out onto lightly floured surface and knead 1 to 2 minutes or until smooth. Place in oiled bowl and cover. Let rise until doubled, about 1 hour.
Meanwhile, in a small bowl, toss together blackberries, sugar, lemon zest and cinnamon. Let sit 5 minutes. Mash with potato masher.
Line 9-inch cake pan with 2 long pieces of parchment paper leaving 4- to 5-inch overhang. Turn dough out onto lightly floured surface and roll to 16 by 10-inch rectangle. Spread blackberry mixture over dough within 1/2 inch of edges. Top with pecans. Roll up into log using long side of dough. Cut crosswise into 8 equal pieces and arrange in cake pan with 1 in center. Cover and let rise 1 hour or until about 1 1/2 times larger.
Preheat oven to 375°F. Bake 25 to 30 minutes or until deep golden brown. Meanwhile, whisk together confectioners’ sugar, cream cheese and milk until smooth. Drizzle over warm buns. Let cool about 15 minutes before serving.
Note: If desired, you can prepare buns through rolling, cutting and placing in cake pan, then let rise overnight in refrigerator. Remove from refrigerator about 1 hour before ready to bake in the morning, letting buns come to room temperature.
Pork ribs with blackberry chipotle glaze
From Driscoll’s
Ribs with Spice Rub
3 racks baby back ribs
1/4 cups paprika
1 tablespoon ground black pepper
2 tablespoons sugar
1 1/2 tablespoons chili powder
1 1/2 teaspoons salt
1 tablespoon garlic powder
1 teaspoon cayenne pepper
Blackberry Chipotle Glaze
1 tablespoon olive oil
1 cup diced onion
3 cloves garlic, chopped
1 tablespoon chopped chipotle chilies in adobo, seeds removed
3 packages (6 ounces each) blackberries
1/2 cups balsamic vinegar
1/2 cups sugar
1 teaspoon salt
3 tablespoons chopped cilantro
Rinse and pat dry ribs. Mix paprika, black pepper, sugar, chili powder, salt, garlic powder and cayenne in a small bowl until well blended. Rub spice mixture into each side of ribs. Place ribs on flat baking sheet, cover with plastic wrap and refrigerate 2 hours or overnight.
Heat oil in a medium saucepan over medium-high heat and cook onions 4 minutes or until soft. Add garlic and cook 1 minute. Stir in chipotle chilies and cook 1 minute, stirring constantly. Add blackberries, vinegar, sugar and salt, stir until blended. Bring to a boil, stirring frequently. Reduce heat to low and simmer 35 minutes or until reduced to 1 1/2 cups. Remove from heat. Pour into blender or food processor and puree until smooth. Strain mixture to remove seeds.
Grill ribs over indirect heat for 20 to 25 minutes. Brush both sides of ribs with blackberry chipotle sauce. Turn ribs over and baste every 10 minutes. Repeat two to three times as the ribs cook through. When the meat pulls away from the bone, the ribs are done. Take ribs off the grill and allow to rest for 10 minutes. Sprinkle ribs with cilantro and serve.
Tip: Try using ¼ cup honey instead of sugar for glaze.
Berry Lady’s blackberry spinach salad
From Gayle Willems, The Berry Lady
6 cups baby spinach
2 cups blackberries
2 green onions, sliced
3 tablespoons toasted slivered almonds
2 ounces crumbled feta cheese
Dressing:
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 tablespoons honey
1 garlic clove, grated
1 teaspoon dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
In a large salad bowl, toss together the spinach, blackberries green onions and almonds. Whisk dressing ingredients in a separate bowl. Lightly toss salad with dressing. Sprinkle with feta cheese.
This recipe is also delicious when you substitute Berry Lady’s blueberries or Ruby Boysenberries instead of the blackberries. The flavor and colors of this salad make it a perfect addition to a light and healthy summer menu.
Blackberry Cream Cheese Pie
From Dawn Willems, Royal Dawn Berries
1, nine-inch graham cracker crumb crust, baked and cooled (or store bought)
1, eight-ounce package cream cheese
1, 15-ounce can sweetened condensed milk
1/3 cup fresh or bottled lemon juice
1 teaspoon vanilla extract
6 cups blackberries
Blackberry Fruit Glaze:
Place 3 cups blackberries and 1-1/2 cup of sugar in saucepan. Bring to a boil, mashing and stirring.
Thicken by adding 2 tablespoons corn starch mixed in ½ cup water to boiling berries. Stir until thick. Allow
to cool somewhat.
To make the pie, let cream cheese soften to room temperature; whip until fluffy. Gradually add sweetened condensed milk while continuing to beat until well blended. Add lemon juice and vanilla extract; blend well. Pour into prepared crust. Chill 2-3 hours. Make blackberry glaze. Garnish top of pie with blackberries in glaze. Refrigerate until ready to use
Blackberry cream sauce for angel food cake
From Lovee Dianne Pigott (Adapted by Kindra Pigott Franzen)
12 ounces of fresh blackberries
8 ounces of cool whip
8 ounces of sour cream
2/3 cup of powdered sugar
Add all ingredients to bowl and blend using an immersion blender until creamy. Serve over fresh angel food cake. Garnish with fresh berries. The sauce recipe can be made ahead of time and refrigerated, or made in seconds right before serving.
Royal Dawn’s Blackberry Trifle
From Dawn Willems, Royal Dawn Berries
2 cups heavy whipping cream, very cold
1-1/2 cup powdered sugar
1 teaspoon vanilla extract
1 store bought pound cake block
2-1/2 cup cold milk
1 (5.1 oz.) package instant lemon pudding
14 oz. can sweetened condensed milk, refrigerated
2 pounds blackberries (you could use any fresh fruit too)
Blackberry Fruit Glaze:
Place 3 cups of blackberries and 1-1/2 cups of sugar in saucepan. Bring to a boil, mashing and stirring. Thicken by adding 2 tablespoons of cornstarch mixed in ½ cup water to boiling berries. Stir until thick. Allow to cool somewhat. Fold in remaining berries. Refrigerate until ready to use.
Beat cold whipping cream, powdered sugar and vanilla on the highest speed until fluffy and stiff peaks form. Refrigerate until ready to use.
Whisk 2-1/2 cups of milk together with instant pudding until well blended, then whisk in 1 can refrigerated condensed milk until smooth. Refrigerate until ready to use.
Chop pound cake into 1-inch cubes and place 1/2 of them into the bottom of trifle bowl. Add 1/3 of fresh blackberries with glaze. Add 1/2 of pudding and spread around evenly, add ½ whipping cream.
Repeat steps 4-7 until you have 2 layers of cake.
Arrange your remaining fruit over the top. This can be assembled one day in advance of use.
This story was originally published May 26, 2015 at 7:00 AM with the headline "Berry, berry, berry good time to try locally grown berries."