Black Cap Raspberries
Jul 4th, 2010 by Matt
The OHW team ventured out once again this weekend to the Small Farmers Project, this time to secure a flat of the long-awaited black cap heirloom raspberries. Coincidentally today, Eugene’s Register Guard newspaper ran a full feature on the farm and their special berries.
We also purchased 2 more flats of strawberries, since the last batch purchased at this farm was of such high quality and because we wanted more to eat fresh and preserve for later. The strawberry variety we picked up this time was Seascape - larger fruit, but just as flavorful.
So far, we’ve already made several uses of the berries.
Last night we baked a cobbler featuring the black caps, and added in frozen peaches from last season. The cobbler recipe was from Joy of Cooking.
Today we made ice cream, two different flavors, one each featuring the two fruits.
Left is pouring the strawberry cream mix into the freeze can. Above is scooping out the black cap after setting.
And here are the results, side by side:
Both taste great.
In process is another batch of strawberry rhubarb jam. After all of this we still had a load of berries on our hands. We decided to freeze these whole for later use.
Yum! I hope you posted the recipe!
[...] black cap raspberries, which a group of Latino farmers is trying to reintroduce in the Northwest. I’m sorry I didn’t have a chance to make black raspberry ice cream before we ran out of…. Let’s hope there’s an even larger crop for us to bake and can with next [...]
I am loving the idea of the black cap raspberry ice cream. I picked these at a berry farm the other weekend and made the most ridiculous jam! They are so fun to cook with!
Delicious! It’s a good thing Sally wasn’t there!! You wouldn’t have any left.