Heard it Through the Cukevine

By Kerstin Renner

This year seems to be flying by and one of the things that got somewhat left behind was my garden. While there may not be as many varieties of greens, beans, carrots and other vegetables as I would like to see, there is one area that is producing wonderfully – the berry patch.

After getting our fill of strawberries early on in the season, now is the time to feast on raspberries.

We were lucky enough to be given some beautiful raspberry canes by a friend, but if you are looking to start your own crop, there are many varieties to choose from.

There are two types of raspberries: Everbearing – meaning that they will bear over a longer period of time during the growing season; and Summer Bearing which means that they typically produce fruit for a shorter period of time in mid-late July. One type is not better than the other; it just depends on when you want your fruit and what you want to use it for.

Some of the ‘tried and true’ raspberry varieties include Boyne, Heritage and Latham; however, breeders are always working on new and improved varieties.

There is Prelude, which produces a very heavy yield, or the Fall Gold raspberry, with a yellow-gold fruit that is ready for harvest just slightly later in the season.

Raspberries are not a demanding plant. They do prefer a well drained soil and like to grow in a full sun to part shade location, but will likely be successfully in a shadier location as well. Regular watering and fertilizing will get you a happy, healthy and productive patch. Raspberries will fruit with only one plant, however, planting multiple canes and even mixing varieties may make for a nicer tasting and heavier yielding crop due to the cross pollination.

Raspberries are an extremely versatile fruit. You can eat them fresh, picked right off the plant, add them to salads and desserts, cook jam or use them in your baking. In the hot summer months, it is nice to have the sumptuousness of a decadent dessert without having to heat up the house by using the oven. This raspberry tiramisu is easy to make and no baking is required.

Raspberry Tiramisu

Stir together 1 cup of raspberry jam and 4 tablespoons water (you can substitute orange liqueur for flavour).

Combine 1 pound mascarpone cheese at room temperature and 2 tablespoons of milk (or again orange liqueur) in a large bowl.

Beat 1 cup of whipping cream with ¼ cup sugar and 1 teaspoon vanilla in another bowl until soft peaks form. Stir ¼ of the whipped cream mixture into the mascarpone mix to lighten, then gently fold in the remaining cream.

Line the bottom of a 13×9 glass baking dish with 14 soft ladyfingers or strips of pound cake. Spread half of the jam over the ladyfingers, then spread half of the mascarpone mixture over that and top with about 2 cups of fresh raspberries.

Repeat layering. Cover and refrigerate for at least 3 hours.

Dust with powdered sugar and cocoa before serving.

– Kerstin Renner completed a degree in journalism and communications, before working at the local radio station and most recently as editor of the Kootenay News Advertiser with a stint at the Regional District of East Kootenay thrown in. Now she gets to nurture her green(ing) thumb at Top Crop Garden, Farm & Pet and pass on the knowledge she is soaking up by writing about growing.

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