Berry Blog

It’s one of those fantastic spring days that we Oregonians wait for all year, blue, sunny skies, birds singing and just a hint of breeze as the temps climb towards the 70’s. It seems like the perfect day to get started on something we have wanted to get to for ages, our Oregon Raspberry & Blackberry blog.

Personally I have wanted to start blogging for several years but just never seemed to find the right push to get me going; but when you get a chance to do something you think you will love and get to talk about your favorite topic too, in this case Oregon berries, then that’s a slam dunk!

You may think it’s a little early in season to be talking about Oregon berries, the rain, wind and chilly temps are still a crystal clear in your memory, well it was only yesterday, let’s be real here! But for raspberry and blackberry farmers the season has already begun. If you check out the berry fields even as you whiz by on I-5 you will see the rows of bright, chartreuse green berry vines just unfurling their leaves and the first buds of flowers are forming too.

It may be a while before you can feast on fresh berries from your local farm stand, but it is always the right time for Oregon berries fresh from your freezer. I can hear you LOL, but even though fresh from your freezer sounds strange, it actually makes lots of sense. If you buy berries that are shipped from South America or Mexico, which is what is out there most of the winter, those berries are most definitely not fresh, after a week in transit. But Oregon berries that are picked ripe and sweet and frozen within hours to save that flavor for use all year long are actually much closer to fresh.

What I love about berries fresh from the freezer is that I can use just as much as I want and put the rest back for another day. I eat berries and yogurt just about every morning and I just plop a cup or so into a bowl and put it in my microwave for about 30 seconds, and when I take it out they are just about the texture of a fresh berry but taste so much better than their produce shelf cousins who had to have a passport to get here.

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