Favorite Recipes from Eugene Berry Farmers

By: Jackie Varriano | July 18 2011
Posted in Eugene - Cook It - Eugene

Pints of fresh blackberries, raspberries, and blueberries. Photos by: Jackie Varriano

Everywhere you look at farmer’s markets this month, berries are rolling off tables; strawberries, blackberries, raspberries - all being served up by farmers with delightfully stained fingertips. If the berries manage to make it home post-market, what can you do with them? Ask any farmer for their favorite way to eat berries or for preparation tips and watch the suggestions come streaming out.

While Greg Hentze from Hentze Family Farm prefers to just “eat them straight outta the field,” Mary Chamberlain paused a moment before offering up a few of her favorites. “Of course there are cobblers and jam,” she began, “but what’s really good is to just pour half and half over them. You could also make shortcake, but the berries on top and then either put whipped cream or half and half over that as well.” Chamberlain admits to eating berries over cereal for breakfast and loving berries with yogurt in smoothies. The Hentze Family Farm sells raspberries, blueberries, strawberries, marionberries, boysenberries, and many other fruits, nuts, and vegetables throughout the year. Become a member of their CSA, find them at Eugene's downtown farmer’s markets Saturday and Thursday, or visit their farm in Junction City.

Kaya Anfillfieff greets customers with a warm smile at the Chernishoff Farms booth.

Kaya Anfillfieff from Chernishoff Farms prefers to eat her berries in a smoothie. Her essential ingredients? “Whole milk of course, strawberries, raspberries, and ice cream,” she said. She doesn’t have a recipe, and prefers to “play around with flavors.” An easy way to recreate Anfillfieff’s smoothie would be to fill your blender with one cup each of milk and ice cream, a half cup of sliced strawberries, and a half cup of raspberries, then blend. You can find Chernishoff farms and their assortment of strawberries, raspberries, blackberries, and blueberries at the downtown farmer’s markets on Tuesday, Thursday, and Saturday.

When asked about the berry season this year and what to expect, Tyson Davies, a field manager at Winter Green Farm said, “Even though we had a late start with our strawberries, since we grow them all outside, they are now really beginning to produce well and the flavor is amazingly sweet. The blueberries are lagging due to the cold, wet spring but we are hoping to begin harvesting soon. We don't think it will be a banner year for the blues but hopefully they'll taste delicious.” Located in Noti, you can find Winter Green Farm in Eugene on Wednesday at Emmaus Lutheran Church and at the downtown market on Saturday. They also have a CSA program, and are still accepting members for their late harvest share. Each week they sends a newsletter in their CSA box, full of notes on produce, recipes, and updates from the farm. 

However you enjoy your berries - in a tart, over ice cream, or as jam – be sure to chat up your local berry mavens for new tips and ideas. Try this recipe for Blueberry Concoction sent into the Local Harvest website from Debbie Aldridge of Hatch Knoll Farm, or this refreshingly unique Strawberry-Basil Iced Tea Sukiyaki from Winter Green Farm CSA Member Daphne St. John.

Okay, all you red-handed berry lovers out there! What's your favorite dish to cook up with summer fruit?  

Have a berrylicious summer!