Make your own by following the directions below.
There is no easier way to enjoy your fresh market produce than a summer salad. Try our fast and easy Raspberry Ginger Vinaigrette to liven up all your summer veggies!
Add together:
3 tbsp. extra virgin olive oil
1 tbsp. red wine vinegar
2 tbsp. Raspberry Ginger Jam
Pinch of Kosher salt
Black Pepper to taste
U-Pick is around the corner! What better way to use your fresh raspberries and Heidi's Red Chile Jam than in a sweet and spicy Mostarda that you will want to put on every meal!
¼ Cup Rasp. Red Chile Jam
4 Cups fresh Raspberries
1 Cup white wine
¼ cup sugar
2 tbsp. olive oil
2 tbsp. mustard seeds
1 tbsp. mustard powder
2 tbsp. red wine vinegar
2 shallots
Zest of one orange
Sautee Shallots until soft (2-3 min). Add mustard seeds and powder. Sautee until fragrant.
Add remaining ingredients. Bring to a boil. Reduce and simmer 30 min, stirring frequently and breaking up the raspberries. Take off heat when near a jam like consistency. Allow to cool completely before serving.
Keeps in fridge for one week.
Shrub Summer Soda
Looking for a great, easy way to enjoy your U-Pick berries all summer long? Dive in to the world of shrubbing! Learn how to make a shrub and enjoy your blackberry and raspberry shrubs in a summer soda or cocktail to keep you cool all summer long!
Don't forget to send us photos of your creations for us to share on our social media!
Yields 2 Servings:
2 Tbsp Heidi's Raspberry Jam
1 C steel cut oats
4 C water
1 Tbsp flax seed meal
1 Tbsp chia seeds
1 Tbsp Almond butter
Fresh raspberries
Directions: Add water and oats and simmer in saucepan for 30 minutes until cooked. Add Heidi's Raspberry Jam, flax, chia, and berries.
Difficulty: Easy
Yield: 8 servings
List of Ingredients:
1/4 cup Heidi's Raspberry Jam
1 cup rolled oats(quick or old-fashioned, uncooked)
1 cup flour
1/ 4 cup sugar
1 Tbsp. baking powder
1 tsp. grated lemon peel
1/2 tsp. baking soda
1/4 cup(1/2stick) margarine
2/3 cup buttermilk
1 8-oz. carton vanilla yogurt
Directions:
Heat oven to 400 degrees.
Lightly spray cookie sheet with no stick cooking spray or oil lightly.
Combine oats, flour, 2 tablespoons sugar, baking powder, lemon peel and baking soda; mix well.Cut in margarine until crumbly.
Add buttermilk. Mix just until moistened. Knead on floured surface 10 minutes.
Place on prepared cookie sheet.
Form into 8-inch circle.
Bake 15 to 20 minutes or until golden brown.
Top with yogurt, raspberry jam and remaining 2 tablespoons sugar.
