“In the depth of winter, I finally learned that within me lay an invincible summer” – Albert Camus
Of all the summer fruits, raspberries are my favorite. Nothing beats the sweet, tart flavor of a bright red raspberry, warm in the summer sun, just plucked from the vine. Unless of course it’s a jar of raspberry preserve.
Humans have been eating raspberries since the Paleolithic Era. Once a foraged, wild food source, raspberries were a fruit of the aristocracy in medieval times, often cultivated in monastery gardens and royal estates. Much of the breeding of the modern-day raspberry plant was started by these monks and estate gardeners. Raspberries were used both for medicinal purposes, and as a pigment for dying cloth.
Raspberry plants thrive in well-drained soil, ph between 6 and 7, with ample organic material. I learned the hard way that the canes can be invasive after planting some heirloom raspberries from our family homestead next to our asparagus patch. The roots fiercely grew among the asparagus and were almost impossible to dig out. Behind the barn or on the edge of the manure pile were often the choice place for early settlers to plant raspberries.
A pot of raspberry preserves on the pantry shelf is like summer in a jar. The reward of opening the lid when it is cold and raw outside does wonders for the disposition. The perfumed aromas remind me of bright summer days and the taste of food brings such sweet satisfaction.
The recipe for Raspberry Crumble Bars is an easy preparation made with simple pantry ingredients. Buttery, rich and wholesome, these bars almost taste like a health food. A base of butter, brown sugar, flour and rolled oats is filled with the raspberry preserve of your choice, then baked until golden. When prepared in a 9×13 inch pan, this recipe yields 48 extremely rich and addictive squares. Stored in a tin, they will keep fresh for several days, if they last that long!
Raspberry Vinaigrette is another creative recipe that uses pantry ingredients. Raspberry preserves are blended with vinegar, Maine sea salt, fresh pepper and olive oil to create a simple, but elegant dressing. For a dessert salad, I like layer fresh sprouts or baby lettuces on a plate, top them with canned peaches (another pantry staple), sprinkle with local feta or goat cheese, and drizzle with Raspberry Vinaigrette. Growing sprouts or baby lettuces at home is a fun family activity that requires minimal equipment and effort that is truly worth the educational and eating rewards
Tossing root vegetables with Raspberry Vinaigrette and roasting them in a hot oven is an easy side dish to prepare for supper, plus it warms the kitchen. Grated winter vegetables like cabbage, carrots, daikon and watermelon radish are enhanced with summer flavor when tossed with this versatile, tangy and sweet dressing.
The history of the raspberry is a testament to the enduring power of nature and the ingenuity of human innovation. The sweet, tart flavor has delighted generations and the versatility of the fruit makes it a staple culinary ingredient. When the biting winds and blowing snow of winter bring despair, there is nothing like a jar of raspberry preserve to remind us that summer is on the way.
Raspberry Crumble Bars
Ingredients
- 1 ½ cups three sticks butter at room temperature
- 2 cups packed brown sugar
- 3 cups rolled oats not quick cooking
- 3 cups all-purpose flour
- 1- teaspoon vanilla extract
- 1- teaspoon baking powder
- 2 ¼ cups 18 ounces raspberry jelly or jam
Instructions
- Assemble ingredients and tools. Preheat the oven to 350 degrees. Grease a 9x13-inch baking pan. Line with parchment paper and grease again. Set aside.
- Add the butter and brown sugar to the bowl of your electric mixing bowl. Cream together until smooth.
- Add the vanilla extract, rolled oats, flour and baking powder.
- Combine well, scraping the sides and bottom so that it is mixed well.
- Spoon ¾ of the mixture into the prepared pan and press evenly over the bottom of the pan.
- Spread the raspberry jelly or jam over this layer. Crumble the remaining mixture over the jelly layer.
- Bake for 45- 50 minutes until golden brown and the jelly is bubbly.
- Cool on a rack completely.
- Remove from the pan and using a sharp knife or pizza cutter, cut into 48 squares. Store in an airtight container.
Nutrition
Raspberry Vinaigrette
Ingredients
- ¼ cup seedless raspberry jam
- ¼ cup red wine or apple cider vinegar
- ½ teaspoon Maine sea salt
- ½ teaspoon fresh pepper
- ½ cup olive oil
- 1- tablespoon chopped fresh parsley optional
Instructions
- Add the seedless raspberry jam and vinegar to a small bowl or 2 cup measure. Whisk until well combined. Whisk in the Maine sea salt and pepper.
- Slowly add the olive oil, whisking continuously until well combined. Taste the dressing and if needed, adjust the balance or vinegar and jam.
- Store the dressing in a glass jar in the refrigerator. Makes one cup.
Cheryl's Notes
Nutrition