All That Razz

A very berry July

Wednesday, July 11, 2018

After dealing with multiple harvests of ripe raspberries last weekend, I’ve determined it’s a berry good time to be alive.

By Sunday afternoon, I’d added the perennial fruit to a bowl of Puffins, tossed a handful in a couple of different salads, eaten plenty off the vine, placed some atop vanilla ice cream, muddled a cup to add to a pitcher of white wine sangria, and pondered what in the hell else I could do with our unprecedented bounty.

Working with ingredients we already had on hand, I sent my boyfriend back out to the garden with a directive to pick a couple more cups of the red beauties. By the time he reported back with a full colander, I had everything I needed to make lemon raspberry coffee cake ( set out on the counter.

I was skeptical my creation would look and taste as delicious as the one from the recipe I was working off, but I’m pretty sure our raspberries were made of magic, because the sample I gave to the resident taste tester disappeared in record time.

‘That’s good enough for dessert, and I’ll bet it will make an even better breakfast,” he said, reaching for another bite. (Spoiler alert: It was even better warmed and served with coffee the next morning.)

We won’t be running out of raspberries anytime soon, and I’m eager to see what else people are doing with their berry crops this season. A number of upcoming events are tailor-made for food-focused discovery, and I’m certain I—as well as everybody else interested in what to do with the bounty of the season—can learn a few things.

At a Blueberry Patch Grand Opening taking place from 3-5pm Sat., July 14 at Ferndale’s Triple Wren Farms (, visitors can pick no-spray blueberries for $2 per pound, play lawn games, take flower-field tours, buy fresh bouquets, snap pics in a photo booth, share blueberry recipes with other attendees, and make plans to return to the patch from 10am-5pm Fridays and Saturdays through mid-August.

From 6:30-8pm Mon., July 16, share a dish you make at a Ferndale Cookbook Club meeting at the Ferndale Library, 2125 Main St. Participants can bake, cook or make a salad, as long as the dish has berries in it (come ready to discuss the cookbook you used). Suggested titles include Northwest Berry Cooking by Kathleen Stang, The Berry Bible by Jane Hibler, or Pacific Feast by Jennifer Hahn. (Search the library catalog at to find more.)

Before a “Berry Bonanza” class led by Karina Davidson takes place on Tues., July 24 at the Community Food Co-op (, I’ll also want to “do the razz” at the annual Northwest Raspberry Festival happening July 20-21 in Lynden (

The event celebrating the largest harvest of raspberries in North America seems like something I should attend to get the definitive answer on what to do with all of our backyard berries—whether it’s via taste-testing parfaits and pieces of pie, sipping ice-cold raspberry beer or Honey Moon’s hard cider, noshing on pancakes topped with local raspberries or picking up a flat to freeze for the future. Either way, I’m in for a very berry July.

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