First blooms of the season around April 1
First taste of the season mid-late April
Strawberries Late May
Raspberries Late June
Blooms of the mid-summer Mid-Late July
5-6 cups of mixed raspberries & strawberries
2 Tbsp. cornstarch
2/3-1 c sugar 2 tsp. vanilla
Topping 1 c four
1/3 c brown sugar
1/3 c oats
1/4 c walnuts, chopped finely
1/4 c cold butter, cut into chunks
Mix together berries, cornstarch, sugar, vanilla and nutmeg. Pour into a greased basking dish. Mix flour, brown sugar, oats and walnuts together. Cut in butter until pea sized. Sprinkle over berries. Bake at 350 for 30 minutes or until bubble and crisp is lightly brown.
We recommend keeping your berries in the refrigerator until ready to use. Rinse lightly with water and tamp dry with a paper towel to prevent berries from getting soggy and mushy.
Lay fresh dry berries on a cookie sheet until frozen solid. Put in a tight sealing container or bag. Scoop out and enjoy as wanted.
1-9 inch graham cracker or baked pie crust
1/4 c sugar
1 cup water
1 Tbsp. cornstarch
1-3 oz. pkg. berry gelatin
4-5 cups of fresh strawberries or raspberries
In a saucepan combine the sugar, water and cornstarch stirring until smooth. Bring to a boil. Stirring constantly boil for 3-5 minutes or until thickened. Remove from heat, stir in gelatin until dissolved and cool for 15-30 minutes. Clean, wash and dry berries. Place raspberries or strawberries in the pan. Pour gooey mixture over berries. Chill until set about 3-4 hours. Serves 6-8 depending on how big you cut the slices.
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