Roasted Delicata Squash with Browned Butter and Heidi's Raspberry Red Chile Jam

A sweet end to an even sweeter summer, here is our delicious Raspberry Crêpe Cake!

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!

Heidi's Almond Shortbread Sandwich Cookie Recipe

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.