Coldweather Farm U-Pick Gaspereau
Raspberries and Blackberries
Open July and August from 7am - 7pm with later variety of Large Blackberries running into the Fall Season
908 Gaspereau River Road, Nova Scotia, Canada Exit 9 off the 101 HWY
Email Zelda for more information firstname.lastname@example.org
1. Raspberry bushes don't have thorns, but they can be prickly, so bear this in mind when picking!
2. Ripe raspberries are deep in color with a plump, soft but firm feel. When picked it will pull free from the plant with only a slight tug. The center will stay on the plant.
3. Pick only the fully ripe berries! Look between the stems for hidden berries ready to be picked. Try bending down and looking up into the plant - you may find berries other people missed!
4. A good way to pick is to hold the stem with one hand, while picking with the other.
5. Don't overfill your containers or try to pack the berries down.
6. Avoid placing the picked berries in the sunlight any longer than necessary. It's better to put them in the shade of a tree or shed than in the car trunk or on a car seat. Cool them as soon as possible after picking!
1. Don't wash the berries until you're ready to use them or freeze them. Washing makes them more likely to spoil.
2. Refrigerate! Right after picking, place raspberries in the fridge. Lightly cover the container if your fridge tends to dry out produce.
3. Raspberries are less perishable than blueberries or strawberries, but refrigerate them as soon as possible after picking.
4. Even under ideal conditions raspberries will only keep for a week in a refrigerator, so for best flavor and texture, use them as soon as possible after purchase!
1/2 cup water
4 cups fresh raspberries, divided
2 tablespoons cornstarch
1/4 cup cold water
1/2 cup white sugar
1 tablespoon lemon juice
1 (9 inch) baked pie crust
1 cup whipped cream for garnish
1 teaspoon lemon zest for garnish
1. Heat 1 cup raspberries and 1/2 cup water in a saucepan over medium heat; cook and stir until raspberries soften, about 5 minutes. Strain raspberries into a bowl through a fine mesh sieve; discard seeds. Return mashed berries to the saucepan.
2. Stir cornstarch and 1/4 cup cold water in a bowl until dissolved and stir into mashed berries; add sugar.
3. Heat raspberry mixture over medium heat, stirring constantly, until thickened, about 5 minutes. Stir in lemon juice. Allow raspberry sauce to cool to room temperature.
4. Line the prepared pie crust with remaining 3 cups raspberries. Pour raspberry sauce over berries and chill until set. Serve garnished with whipped cream and lemon zest!
Recipe from: https://www.allrecipes.com/recipe/233072/summer-fresh-raspberry-pie/