Nothing makes me happier during summer months than baskets full of local berries. Flip flops, watermelon, mojitos, and straw hats are a close second. Living in a farm-rich community makes savoring sweet, jewel-toned berries easy.
Berries aren’t just for smoothies or pies. They are an ideal match with salsa, summer picnic salads, or shrubs.
While shrub cocktails are a trendy vinegar-based drink today, they were once the colonial version of an energy drink. Quickly perishable berries and fruits were preserved, using vinegar and a bit of sugar, to create a syrup. It’s said farmers quenched their thirst during laborious days in the fields with shrub-infused water.
This summer try these healthy, seasonal, and berry-inspired recipes.
Blueberry Salsa
Vegan, gluten-free
Yields approximately 4 cups
A delicious salsa happens only during tomato season. It’s the perfect balance of sweet, sour, and salty and an easy excuse to eat the rainbow. Pair with grilled meats or use as a salad topper.
Ingredients:
• 1 lime
• 1 pound sun-ripened tomatoes,
seeded and chopped
• 1 avocado, pitted, peeled and cubed
• 1 mango, peeled and diced
• ½ cup fresh blueberries
• ½ cup corn kernels
• 3 tablespoons chopped fresh basil or cilantro
• 2 tablespoons red onion, diced
• 2 tablespoons berry shrub or vinegar
• 1 tablespoon diced jalapeño
• 1 teaspoon diced fresh garlic
• ¼ teaspoon sea salt
Optional additions:
• ½ cup of black beans
• substitute mango with 1 fresh peach or 1 segmented orange
Directions:
1. Grate the peel of the lime. Add ½ teaspoon to the salsa. Juice the lime.
2. Mix it all together and enjoy.
Herbal blackberry Shrub
Vegan, gluten-free
Yields approximately 2 cups
Once you try your hand at a batch of shrub I’m certain you will be hooked on this method of preserving the taste of summer. Strawberry, blueberry, cherry, or blackberry shrubs are lovely. For extra flavor, pair with citrus peel or a seasonal herb. Think raspberry thyme, blueberry tarragon, strawberry mint, or orange. Also, consider preparing it with balsamic vinegar. Use a splash of shrub in sparkling water, champagne, vinaigrette, marinade, or to season sauces and soups. Mix with jam and mustard to glaze grilled or roasted meats and vegetables.
Ingredients:
• 1 pint (2 cups) fresh blackberries
• 2 teaspoons crushed fresh lavender buds
• ½ cup organic sugar
• 1 ½ cups white wine vinegar
Preparation:
1. Coat the blackberries, lavender, and sugar in a small bowl. Gently mash, releasing some juice. Do not create a paste. Cover and refrigerate for 8 hours or up to 2 days.
2. Line a sieve with cheesecloth. Press the juice from the berries through the sieve, over a bowl. Let it rest. Press more juice out; discard the mash.
3. Combine the berry juice with the vinegar in a small saucepan and bring to a boil; reduce to a simmer for 5 minutes. Allow to cool.
4. Place in a sterilized jar with a tight sealing lid. Store in the refrigerator for 2-4 months.
Raspberry Shrub Dressing
Vegan, gluten-free
Yields approximately 1 cup
Ingredients:
• ⁄₃ cup blackberry shrub (use previous recipe, but substitute raspberries for blackberries)
• ¼ cup extra virgin olive oil
• ¼ cup peach or raspberry jam
• 1 teaspoon Dijon mustard
• 2 teaspoons finely chopped shallots (optional)
• ¼ teaspoon dried thyme
• ¼ teaspoon sea salt
• ⁄8 teaspoon pepper
Directions:
1. Put all of the ingredients in a jar. Tightly seal the lid and shake until combined.
2. Keep refrigerated for up to 1 week.
Raspberry Citrus Wild Rice Salad
Vegan, gluten-free
Yields 6 servings
Ingredients:
• 2 cups water
• 1 cup wild rice blend
• ½ teaspoon dried thyme
• 2 ounces (2-3 cups) baby spinach or kale, julienned
• 11-ounce can mandarin orange wedges, drained, or 1 orange, segmented
• ¼ cup slivered almonds
• 2 tablespoons chopped fresh chives
• 2 teaspoons chopped fresh mint
• Raspberry shrub dressing
• 1 half-pint (6 ounces) fresh raspberries
• 6 ounces crumbled goat cheese (optional, non-vegan)
Directions:
1. In a small saucepan bring water, rice and thyme to a boil, reduce to low simmer, cover and cook for 15-18 minutes. Allow to cool.
2. In a large bowl, gently combine the cooled rice, spinach, oranges, almonds, chives, mint, and salt. Season with Raspberry Shrub Dressing to taste. Gently fold the raspberries into the salad and serve.
Bonus Recipe: Warm Blueberry Almond Tart
Vegan
Serves 6-8
Best served slightly warm with a scoop of ice cream and drizzle of berry sauce.
Use one eight-inch removable bottom, fluted tart pan, or an eight-inch pie dish.
For a gluten-free recipe substitute flour with Bob’s Red Mill gluten-free baking mix and gluten-free rolled oats.
If a vegan recipe is not your cup of tea, use butter as a substitute for coconut oil and two whipped egg whites as a substitute for the flax eggs.
Ingredients:
1 cup spelt flour or all-purpose organic flour
1/3 cup organic, rolled oats
1/2 teaspoon baking powder
1/2 teaspoon sea salt
1/4 teaspoon cinnamon powder
1/2 cup vegan butter or raw organic coconut oil, at room temperature
3/4 cup organic sugar or 1/2 cup raw, organic agave
2 flax eggs (1/3 cup water whisked with 2 tablespoons powdered flax seed)
1/2 teaspoon almond extract
1/2 cup fresh blueberries
2 tablespoons slivered almonds
Directions:
-
Preheat the oven to 350ºF.
-
Prepare baking pan with butter/coconut oil or a non-stick spray.
-
In a medium bowl whisk the flour, oats, baking powder, salt, and cinnamon.
-
In a medium mixing bowl, beat (by hand or with a stand mixer) the butter/coconut oil and sugar until smooth. Add the flax “eggs” and almond extract mixing until blended.
-
Add the liquid mixture to the flour mixture, stirring only until combined. Scoop the mixture into your prepared pan. The texture will be similar to a loose shortbread. Spread dough in the pan with the back of a spoon. Gently press the fruit into the batter and sprinkle with the almonds.
-
Bake on a cookie sheet for 45-50 minutes until golden around the edges.
NOTE:
Serve with ½ cup of fresh blueberries tossed with jam to coat.
If you'd like to use a simple glaze to drizzle on the tart, mix 1/2 cup + 3 tablespoons powdered sugar with 1 tablespoon limoncello or orange flavored liqueur.
Text, recipes, and photography by Phoebe Canakis
