Oryana carries a variety of locally grown and organic berries when they are available, and supplies are always available in the freezer section for mid-winter berry needs.
How to Handle and Prep
- Purchase organic berries if possible as berries, especially strawberries, tend to have high pesticide residues
- Handle fruit gently to avoid bruising
- Berries are highly perishable so store immediately in the refrigerator
- Do not wash berries before refrigerating
- Blackberries and raspberries can be stored one to two days in the refrigerator, blueberries one week and strawberries three days
- To prep, wash berries gently in cold water then lift out of the water and drain. Do not soak berries.
Freeze extra berries for later...
Simply spread berries on a rimmed pan and place in freezer for an hour or two. Then pour into a heavy-duty plastic zipper bag or freezer container. Use within 6 months for best flavor.
Try one of these recipes featuring berries:
Farro Blueberry Salad
1 cup farro, soaked overnight, drained*
½ teaspoon sea salt
2 cups blueberries
1 small cucumber, diced small
1 stalk celery, diced small
1 small red onion, diced small
1 tablespoon fresh chives, chopped fine
¼ cup chopped parsley
3 tablespooons extra virgin olive oil
3 tablespoons champagne vinegar
1 teaspoon maple syrup
Sea salt and black pepper to taste
- Place farro in a large saucepan, add 3 cups water and salt and bring to a boil. Reduce heat to low and simmer until soft, about 30 minutes. Drain and rinse with cold water.
- Combine vegetables and cooked farro in a salad bowl.
- Whisk together the vinegar, oil, maple syrup, salt and pepper in a small bowl. Add to farro mixture and toss gently.
*We recommend soaking farro overnight before cooking to reduce the phytic acid, which is prevalent in all grains.
Kale Berry Smoothie
You can barely taste the kale in this. Good for sneaking some veggies into people!
2 cups kale, washed, stems removed, chopped
1 cup berries
1 ripe banana, sliced
1 cup coconut milk
optional: maple syrup to taste
Blend all ingredients together until smooth. That’s it!
Coulis is just a fancy word for a beautiful and versatile fruit sauce. You can serve it with ice cream, sorbet, chocolate cake, cheesecake, etc.
3 cups raspberries
1/3 cup natural cane sugar
Pinch sea salt
Place all ingredients in a medium saucepan and bring to a boil over medium-high heat, stirring and mashing the berries. Reduce heat to medium and simmer for about 5 minutes, stirring frequently.
Set a fine-mesh strainer over a bowl and strain the raspberry mixture, pressing on the solids with a wooden spoon or rubber spatula; discard the solids. Or use a food mill. Allow to cool.
1/4 cup berries such as raspberry or blackberry
1 stick butter, softened
Cream the butter in a mixer using the paddle attachment. Add the berries and mix briefly just until berries break up. Turn mixture onto a sheet of parchment paper, spooning a line across the center. Roll up the parchment paper to form a cylindrical shape. Place in refrigerator until firm. Serve with bagels, toast, scones, French toast, etc.
Butter for greasing baking dish
8 ounces strawberries, hulled and halved lengthwise, or 8 oz raspberries or blueberries
1 cup milk
1/2 cup flour
1/3 cup natural cane sugar
1 teaspoon vanilla
1/8 teaspoon cinnamon
1/4 teaspoon salt
optional: sweetened whipped cream
- Preheat oven to 350°. Grease a 2-qt. baking, deep dish pie, or gratin dish with butter.
- Arrange berries, cut side down, in bottom of dish. Or sprinkle berries in dish.
- In a blender, blend eggs, milk, flour, sugar, vanilla, cinnamon and salt until smooth. Pour batter over berries.
- Bake until puffed, golden brown, and set in the center, about 45 minutes. Serve warm or at room temperature with whipped cream