Pacific Northwest ‘berry good’
My brother Scott and his family lived in the Pacific Northwest, Seattle area to be more exact. His large yard contained a plethora of berry bushes in the back. Perennial raspberries lined the east fence. Annual raspberries grew next to those. Near by the strawberry patch struggled to flourish. Along the other side of the yard the boysenberries thrived near the family favorite, Marionberries. Large, juicy berries, Marions are a bit more mellow than boysenberries. They make the most delicious homemade pies. They didn’t cultivate blueberries but friends and neighbors shared. What about blackberries? “Wild blackberries grow like weeds,” Scott reports. “Armed with buckets and clippers, blackberries are very thorny, you can forage plenty to round out your compliment of berries.”
Besides eating fresh berries and baking them in all sorts of desserts, smoothies are a favorite multi-berry creation. This recipe pays tribute to Scott’s family and berry lovers everywhere. Loaded with strawberries, blueberries, raspberries and blackberries, it’s distinguished by the rich purple magenta hues.
2011 AniversaRecipe – Creamy Orange Fruit Dip
Recipe: Four Berry Blend Smoothie
Prep Time: 3 Minutes | Cook Time: 0 Minutes | Yield: 2 1/2 Cups | Level: Easy
- 1/2 cup frozen strawberries
- 1/2 cup frozen raspberries
- 1/2 cup frozen blueberries
- 1/2 cup frozen blackberries
- 1 cup plain yogurt
- 2 Tbsp honey
- 4 ice cubes
Special Equipment – blender
1 In a blender, combine the berries, yogurt and honey. Blend until pureed.
2 Add ice and blend until smooth.
If Greek yogurt is substituted, add about 1/3 cup of water or milk.
Make this smoothie with any 2 cup combination of berries or even 2 cups of one variety of berry.
- Exchange honey for maple syrup, sugar or berry jam.
- Exchange any of the berries for some Marionberries.
Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: May 20, 2012