July 30, 2011

Escoffier Goes To Berry Patch Farms!

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by Kirsten Larsen

As a child in lush Virginia, I grew up picking berries on the way to the bus stop or sneaking into my neighbor’s yards. These sweet little morsels of fruit seemed to thrive in every nook and cranny that existed. My mother and I would venture into the muggy forests, carrying as many baskets as we could manage. For every berry I picked I immediately devoured two. That was pure heaven.

When I moved to Boulder, where the climate is much drier than the East coast, I was surprised by how much I missed the thrill of the hunt for wild fruit. There are a few apricot and plum trees on west Pearl Street and some healthy apple trees waiting to be noticed in Boulder’s cute neighborhoods, but berry bushes are hard to come by.

When I discovered Berry Patch Farms in Brighton, a 30 minute drive east, the care-free child within me clapped with joy. A family run farm, loaded with every type of organic produce you could crave, it features acres of berry bushes and patches. The bonus is that you can roam these acres and pick the berries yourself. Fill as many cartons as you wish with sun-warmed fruit, bursting at the seams with bright juices. Right now black raspberries and red currants are at their prime and by early August strawberries will be beckoning you. So hop in the car and head over to Berry Patch Farms to pick our summer’s bounty. For information on hours and location visit their website here.
http://www.berrypatchfarms.com/

Strawberry Yogurt Popsicles recipe from The Kitchnhttp://www.thekitchn.com/thekitchn/ingredients-fruit/recipe-strawberryyogurt-popsicles-053717

Ingredients

1 Pint fresh strawberries, hulled and quartered
¼ Cup sugar
2 Tablespoons water
1 Teaspoon lemon or lime juice
1 Cup Greek yogurt
½ Teaspoon Vanilla
Pinch of salt

Method

Place your strawberries, water and sugar in a small pot. Bring to a simmer and cook for about 5 minutes. Remove from heat and allow the mixture to rest for about 5 minutes. Pour strawberries in a food processor and add your lemon juice, salt and vanilla. Blend until mostly pureed not too liquidy. Chill in your fridge until fully chilled.

Mix in your yogurt until fully combined. Pour into popsicle molds and freeze overnight. Devour and smile.