Febru-Berry

Fresh Berries

February is the National fresh berries month, now I know what your saying, "well Chef, July is blueberry month, what gives?" Answer is, we're both right - this month is a celebration to all things berry. Today we're going to focus on why I call the "Fab Four" - Strawberries, Blueberries, Raspberries and Blackberries. 

There's just nothing like fresh berries. So beautiful, vibrant, flavorful, and oh yeah...healthy too. So why is it when I go to the store or buy from my favorite food distributor, the prices fluctuate like a roller coaster ride at Six Flags throughout the year? And let's not forget I was just at the market last week and I swore I saw raspberries, now this week....nada!  Seriously? Bottom line is seasonality drives the price and availability, period. Climate temperature dictates growing season, some berries are more heat/cold sensitive than others. Basically, when berries are out of season...the availability drops and the ones that "can" be sourced are priced through the roof because the purveyor knows they are the only game in town. Now an additional variable: Organic - which means they are grown without the use of synthetic fertilizers or pesticides "BUT" you'll pay a serious premium by the way for the trouble. 

So below you'll find the fantastic factoids on the "Fab Four" Fruits.....say that three times fast!

STRAWBERRIES

Strawberries are the first berry that actually ripens fully in order to be harvested earliest in the year. And has the highest volume amount harvested and sold out of all berries in the US. There are more than 500 different varieties of Strawberries, however the "Earliglow" is the highest produced variety sold nationally. They are medium sized and have the perfect balance of sweet and tart. My favorite however is the "Alpine"- tiny bite sized strawberries that are insanely sweet.  Typically grown in France....go figure!

So now your off to the store and your standing there looking at the strawberry case, they look ok, but how do you know if they really are any good? 

1. Check for any mold spores on the surface.

2. Look for equally shaped berries within the pack.

3. Surface should be bright red and shiny. 

4. They should be clean and dry-leaves should not be brittle or wilted.

5. Finally, look for "white shoulders" or white tips - this means they were picked too early, and typically are more bitter.

Peak season is Apr-Jun.

Store in the refrigerator and only wash before eating. Don't wash, then store, because the berries will start to decompose immediately once moisture is introduced to their surface. They are like sponges.

High in: Potassium, Vitamin C, Iron, fiber, antioxidants and Folate.

1cup- 46 calories

1g- Protein

3G- Fiber

BLUEBERRIES

Now there's no denying it, Blueberries are possibly the most unique and healthy of the four. It's one of the only "true blue" colored naturally grown ingredients on the planet. North America produces 90% of the worlds blueberry crops. Over 38 states in the USA grow this tiny little beauty. Unlike the Strawberry, there are not as many varieties grown of the blueberry, in fact the most common variety grown is the "Highbush". Peak harvest is the "National Blueberry month" of July.

Shopping tips:

1. Check for any mold spores on the surface.

2. Berries should be dry on the surface, no busted, bruised or dented berries.

3. Pick the berries with a hazy white coating - also called "bloom."

When choosing blueberries, look for berries that are dry, plump, round and free of dents and bruises. Blueberries should have a soft, hazy white coating, which is called “bloom.” Completely natural part of the berries’ defense mechanism and helps protect them from the harsh rays of the sun.

You have two storage options:

Optimum - Refrigeration, consume within 5-7 days

                - Dry storage, consume within 24-36 hours

High in Manganese- helps convert protein, carbs and fats into energy, and are huge in antioxidants.

Per 1 cup serving:

14 mg - Vit C

 80 calories

1g- Protein

4G- Fiber

RASPBERRIES

Ahhh...the decadent raspberry, with it's beautiful flavor and eye catching plate appeal. To me, this berries visual appeal is the most socially wanted. Whether your dropping them into a glass to spruce up a beverage or reducing them down to make a sauce, it automatically adds value to your dish. There are about 60 or so varieties, most popular is the "Boyne" or the "Heritage". There are actually color varieties available if you can find them. Black raspberries and blue raspberries are hybrids that growers have been experimenting with for a while.....hmmmm interesting...that's what I think too. Now there is one other that has gained serious popularity by culinarian's, it's the "golden raspberry". Unlike the previous two it's a true raspberry that is an albino variety, with a little sweeter flavor. Now we're talking!  Peak harvest is in late summer/early fall.

Shopping:

1. Check for any mold spores on the surface.

2. Color should be consistent throughout pack-soft hazy gloss.

3. If you see little tiny hairs protruding from the berries- totally natural, and do not effect quality or flavor-they're called "styles".

High in potassium, Vitamin C, Iron, and Folate

Unfortunately because Raspberries are very time sensitive, storage after purchase is as follows:

Optimum - Refrigeration, consume within 2-3 days

                - Dry storage, consume within 24-36 hours

1cup- 60 calories

1g- Protein

8G- Fiber

1g- FAT

BLACKBERRIES

Nick named "black caps" in the South.

These wonderfully tart, almost red wine like flavors red berry, has such a cool profile that home cooks and chefs alike have grown to love. Pay attention to menus when dining out, you'll see more and more blackberry influences in not just dessert offerings but entree sauces too. The most common trend I've seen lately is the introduction of this succulent berry into the BBQ and Condiment segment. The blackberry is very similar to the raspberry, however unlike the hollow cavity of the raspberry, the "bramble" or center stem portion remains intact and is consumed with the rest of the berry. Mexico produces the majority of the worlds crop, second is Oregon.

Blackberries are one of the only fruit that actually has thorns surrounding the berries. This keeps wildlife from grazing during growing season. The USA actually has created a hybrid "Triple Crown"  that grows without the thorns....modern technology....what will they think of next. Most common variety harvested is the "Marion" and the "Chehalem".

Shopping

1. Check for any mold spores on the surface.

2. Look for berries that are dark and uniform in color. They commonly do have some hint of deep red on a few clusters...its perfectly acceptable. They are actually more red in color until just before fully ripe.

3. Berries should be plump and dry. No dents or broken pods. 

Very fragile, when washing.

Storage:

Optimum - Refrigeration, consume within 2-3 days

                - Dry storage, consume within 24-36 hours

Huge in Antioxidants and fiber.

Contains Salicylic Acid which acts very much like aspirin, healing body pains and fever...

THE BERRY CONCLUSION 

The truth, besides bacon and chocolate, fresh berries are a must have in every kitchen. Regardless of your preference, the possibilities are endless. So whether your a purist and only want them in their raw form, or want to find any conceivable way to incorporate them into your molecular gastronomy menu, berries can quench that hunger. 

Until we eat again...

Chef Rob