Berries, a super delicious food, part 2

July 2, 5:14 PMSF Organic Food ExaminerStephanie Robbins

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Berries, fresh, organic, local and in season

Blackberries, olallieberries, raspberries, loganberries, strawberries and so many other delectable berries are in season, ripe and ready to be devoured. A truly perfect food, berries are high in nutrition and a delicacy you can eat with abandon. While enjoying them on their own is a treat to be treasured, mixing a variety of berries together is a delicious indulgence. And, easy, just mix, grab and enjoy.

Most berries are in season now, many will be around for a few more months and then they are gone again until late Spring. There are a great many ways to enjoy these fruits of the season. Topped on your ice cream, mixed with your morning cereal, dipped in freshly whipped cream, added to your favorite fruit salad, canned for preserves, baked in a pie or added to a favorite pancake or muffin recipe. There’s really no end to the delicious way to enjoy berries. Meat and berries also make great savory combinations (check out what All Recipes, and Simply Recipes, or your favorite recipe site has to offer).

A healthy pick-you-up kind of treat is a berry smoothie. Here is a delicious anytime delight; afternoon, dessert or even breakfast. There are tons of variations depending on your taste and preferences. Start with a big handful of berries, any kind, in the blender. Then add your base, it could be ice cream, yogurt or my favorite is almond milk. Here is where your creativity can provide tons of fun! I love to add a little organic spirulina, just a touch, an eight of a teaspoon is sufficient, and if you have kids they’ll love it as the whole mixture will turn green. Just be careful that you don’t put in too much. Add some fresh mint, juice, any kind that compliments the flavors in your blender and then blend. In seconds you’ll have an amazingly healthy, sweet and delicious treat.

Berries in salads are an amazing surprise, especially raspberries and the various local blackberry varieties such as, of course, blackberries, olallieberries and loganberries. Start with a mixture of spinach and arugula, I recommend a 60/40 split of spinach/arugula. Add sliced sunburst tomatoes, those are the bright little heirloom tomatoes currently available, these are small, just cut them in half to open up their flavor. Include thinly sliced, lightly steamed beats, walnuts, a mellow goat cheese and the berry of your choice. For this salad, I’d use blackberries. Top with your favorite light vinaigrette. Do not use a berry flavored dressing, the flavors will clash. Use an olive oil based vinaigrette with light flavor. I mix my own, 2 parts extra virgin olive oil, 1 part your favorite vinegar (apple cider is the healthiest, spiced rice vinegar the tastiest, balsamic is a little too strong but would work). Add a handful of fresh thyme, rosemary or oregano, and salt to taste. If fresh herbs are not available you can add dried, but then make the dressing well in advance so that the flavors incorporate. Toss and enjoy!