Pechluck's Food Adventures

I mentioned a couple weeks ago how I attended the annual Oregon Berry Festival and swooned at the Oregon Berry Festival Gala Berry Dinner. Earlier during the day, as they have done for the past 5 years, they had a free festival in which they offered various booths promoting berries both in fresh and product form.

If you’ve been to any Oregon Farmer’s Market or local grocery store, it probably doesn’t surprise you if I tell you that Oregon recognized worldwide as the “Berry State”, growing just about every major berry that grows in the United States. You can find strawberries, blueberries, cranberries, blackberries, marionberries, loganberries, boysenberries, red raspberries, black raspberries, gooseberries, huckleberry, mulberry, even berries you and I probably have never heard of like sumac waldo berry and more. Many (including myself) particularly adore Oregon berries of the particular climate we have here, in which the days are warm the evenings in the spring and summer always cool off unlike many other places where it doesn’t drop as comfortably as we enjoy here.

Two stages hosted live music and berry demonstrations – including an hour berry cooking demo and samples from one of the sponsors, New Seasons Market who also had a booth. In the cloudless windless 90 something degrees weather, they cheerfully made Salmon with Blackberry Pinot Noir sauce and had samples.

I’m going share two of my favorite recipes I learned from New Seasons at Oregon Berry Festival 2015: Raspberry Peppercorn Popsicles, and Summer Berry and Farro Salad. Keep in mind that although I am publishing this in berry season, you don’t have to only buy berries fresh in order to support your local Oregon berries. Check out the freezer section for frozen fresh berries from Stahlbush Island Farms, Scenic Fruit, Palmer Creek Fruit Company, etc.

Berry Popsicles

I love how dramatic these look, and they only use berries, sparkling water and local honey. There were two types that New Seasons shared: a Raspberry Peppercorn Popsicle version, and a Blackberry Basil Popsicle version you can see below.

Blackberry Basil Ingredients:

• 2 pints of ripe blackberries (if fresh blackberries are not available, use fresh frozen local Oregon berries – this allows you to still support local and they are quick frozen while they are fresh so they will taste great. Buying frozen in the off season is great because you can just pour out the amount you need and reseal too!).
• 1 bunch of basil: set aside one leaf for each popsicle mold, and the rest you should slice into thin ribbons aka chiffonade
• 1 quart of sparkling water (4 pints)
• 1/4 cup of local honey

Blackberry Basil Popsicle Directions:

1. Gently rinse blackberries. Take one pint of the blackberries and place loosely on a sheet tray and put in freezer until the berries are firmed up and set.
2. Take the other pint and place in a sauce pan with the honey on medium heat. Add the basil chiffonade and 1 pint of sparkling water. Heat until the berries dissolve and the honey is incorporated. Remove from heat and let cool before straining through a fine mesh sieve.
3. Add the remaining 3 pints of sparkling water to your strained berry honey basil mixture.
4. Meanwhile, in your popsicle molds (this should be enough for 6, but it depends on the size and shape of your molds), add some of the individual frozen berries from Step 1. Next, place a whole basil leaf inside each mold as well. Fill the rest of the popsicle mold with your berry mixture.
5. Place your popsicle molds in the freezer until set.
6. Pop out and enjoy!

A look at what these BlackBerry Popsicles look like as they are being popped out… and I am totally coveting that strawberries apron in the background.

Both of these Popsicles recipes are crazy easy and samples were disappearing in seconds at the Oregon Berry Festival and pleasing adults and kids alike.

Raspberry Peppercorn Ingredients:

• 3 pints of ripe raspberries (if fresh raspberries are not available, use fresh frozen local Oregon berries – this allows you to still support local and they are quick frozen while they are fresh so they will taste great. Buying frozen in the off season is great because you can just pour out the amount you need and reseal too!).
• 20 pink peppercorns, crushed
• 18 pink peppercorns, whole
• 1 quart of sparkling water (4 pints)
• 1/4 cup of local honey

Raspberry Peppercorn Popsicle Directions:

1. Gently rinse raspberries. Take one pint of the raspberries and place loosely on a sheet tray and put in freezer until the raspberries are firmed up and set.
2. Take the other 2 pints and place in a sauce pan with the honey on medium heat. Add the crushed peppercorns and 1 pint of sparkling water. Heat until the berries dissolve and the honey is incorporated. Remove from heat and let cool before straining through a fine mesh sieve.
3. Add the remaining 3 pints of sparkling water to your strained berry honey crushed peppercorn mixture.
4. Meanwhile, in your popsicle molds (this should be enough for 6, but it depends on the size and shape of your molds), add some of the individual frozen berries from Step 1. Then place 3 whole peppercorns on top of them. Fill the rest of the popsicle mold with your berry mixture.
5. Place your popsicle molds in the freezer until set.
6. Pop out and enjoy

Summer Berry and Farro Salad

The Summer Berry and Farro Salad takes a little bit of time to prepare the farro first, but the recipe makes enough for 10. This fed us for several days of meals afterwards. The dish is great cold or room temperature, making it a great make ahead lunch to take to work or to take on a picnic or road trip to the Oregon Coast to cool off during a summer heat wave. I also love that it’s a savory way to enjoy blueberries.

Ingredients:

• 1 16 ounce package of whole farro
• 3 tablespoons of raspberry vinegar
• 1/2 teaspoon of local honey
• 1/2 teaspoon of dijon mustard
• 1/2 cup olive oil
• 1/2 cup chopped green onions (or you can use chives)
• 1/2 cup roughly chopped basil (or mint)
• Roughly 2 cups of blueberries (I know there will be some “loss” as you quality test the blueberries…)
• 1/2 cup feta cheese (you can make this optional – I served the feta on the side as F didn’t want it, but I did)
• Salt and pepper to taste

Directions:

1. First prepare the farro according to package instructions and set aside to cool. This may vary in time – for instance the whole wheat farro I purchased I soaked for 30 minutes first, then after the water boiled I had to let it cook for 30 minutes.
2. To make vinaigrette while the farro is cooking, whisk together the vinegar, honey, mustard, and then the olive oil until it is all incorporated. Add salt and pepper to taste – depending on how much raspberry vinegar taste you want you can play a bit with the vinegar, honey, and mustard with a bit more.
3. Pour the raspberry vinaigrette you have just made into the farro when it is done and mix. Now let the farro cool – I stuck mine in the freezer for 15 minutes to make it cool faster!
4. As the farro is cooling, you can chop your green onions/chives and basil/mint and gently wash your blueberries. When the farro is only slightly warm or room temperature, mix in carefully the green onions, basil, blueberries and feta. If you’d like, hold back a few small leaves of basil and feta to garnish on top when you serve!

I have one more berry recipe coming – and don’t forget about my Blackberry Grilled Cheese I shared with you a few weeks back.

Keep an eye out for the Oregon Berry Festival next year. As I mentioned, it’s a FREE festival celebrating Oregon (which did you know is the “Berry State”, home to just about every major berry that grows in the US?) and you too, can pick up great recipes like these! Here are a few more photos from the Oregon Berry Festival so you can see some examples of the great berries and berry products you can be introduced to at the festival. Of course, nothing is holding you back from seeking these delicious berry products right now either! Besides fresh, you can find Oregon berries in fresh form, pies and tarts, in

• Hot Lips Sodas which you can get with your Hot Lips pizza but also at the store featuring half a dozen flavors (I like the Marionberry Soda, and also their Hawaiian Ginger Ale)
• Beer (No Li Brewhouse in Spokane produced the Tart Cherry Ale with 1.5 lbs per gallon of Oregon Specialty Fruit cherries and cranberries, many of the beers at the Portland Fruit Beer Festival and from many other breweries also use Oregon Specialty Fruit purees)
• Liquors like East Side Distilling‘s Cherry Bomb and Marionberry Whiskeys
• Drinking Vinegars and Fruit Shrubs (like Lola’s Fruit Shrubs, hand made in Eugene OR and in flavors like Strawberry Balsamic, Raspberry Lemon, Blackberry Basil, Blueberry Ginger, and Straight Lime)
• combined with goat cheese like with Portland Creamery
• Your Northwest (with stores conventionally at the PDX airport to tuck into your carry on bag post security to take to your destination as a gift or for yourself) boasts berry products varying from jellies, syrups, vinaigrettes, pie and cobbler filling to grill sauces and glazes for your bbq
• And more!

Which Berry Are you?

• Marionberry: A native Oregonian, complex, rich and earthy
• Cranberry: Zingy and versatile, loves holidays blueberry: well rounded easy going and popular
• Strawberry: sweet, traditional and well loved
• Waldo berry: Mysterious, original and easy going

Disclosure: I attended the Oregon Berry Festival Gala dinner as part of a media pass of the Oregon Berry Festival courtesy of the Oregon Raspberry and Blackberry Commission, but I will always provide my honest opinion and assessment of all products and experiences I may be given. The views and opinions expressed in this blog are entirely my own.