Produce Briefs...
Fingerling Russian Banana Potatoes
Although very petit in size, fingerlings are fully mature when harvested, thus they should not to be confused with new potatoes, potatoes that are harvested when immature.
Rainbow Swiss Chard
Rainbow chard, also known a 5-color silverbeet, is a tender chard variety with multi-colored stalks of yellow, white, orange pink and red.
Seasons/Availability
Loganberries are available June to August.
Current Facts
The Loganberry, scientific name, Rubus × loganobaccus, is named after its creator, James Harvey Logan. It is an aggregate hybrid fruit that was cultivated from crossing a blackberry and a raspberry.
Description/Taste
The loganberry is a bramble berry that carries similar characteristics of its parent plants while maintaining its individual appeal by virtue of appearance and flavor. Fruits are produced from flowers that break away from individual stems, creating a fruit with no hollow center, similar to a blackberry. Upon ripeness, the result is a tender, elongated, yet plump, red wine colored, tart and bright berry with few seeds.
Applications
Loganberries are great for eaten fresh out of hand, canning, jamming and freezing. A sweet-tart cross between a raspberry and a blackberry, they're wonderful in scones and muffins, tarts and pies. Muddle into cocktails, or puree, strain out the seeds, and mix with sugar to freeze into a sorbet. Cook down into a sweet dessert sauce for pound cake, angel food or ice cream. To store, place unwashed and loosely covered berries in a single layer on a tray or platter lined with paper towels and refrigerate. Use within a few days for optimum quality. Freeze for longer storage.
Geography/History
Attorney and horticulturist, James H. Logan created the first cultivar of loganberries in 1881 in Santa Cruz, CA. Logan's intentions were to improve upon existing berry species, through natural cross-pollination of two raspberry varieties and a blackberry variety, the loganberry was borne. It was the very first hybrid created from a raspberry and blackberry. It grows both wild and in cultivation throughout the Pacific region of the United States and has been naturalized in both the UK and Tasmania, each region experiencing their own time of summer, allowing for multiple global seasons throughout the year. Even though the loganberry was created to make a fruit more superior than its origins, it does not have the commercial value of other its parent berries, primarily due to its acidic nature and its lack of shipping and storing qualities.
Recipe Ideas
Recipes that include Logan Berries. One
is easiest, three is harder.
Loganberries are available June to August.
Current Facts
The Loganberry, scientific name, Rubus × loganobaccus, is named after its creator, James Harvey Logan. It is an aggregate hybrid fruit that was cultivated from crossing a blackberry and a raspberry.
Description/Taste
The loganberry is a bramble berry that carries similar characteristics of its parent plants while maintaining its individual appeal by virtue of appearance and flavor. Fruits are produced from flowers that break away from individual stems, creating a fruit with no hollow center, similar to a blackberry. Upon ripeness, the result is a tender, elongated, yet plump, red wine colored, tart and bright berry with few seeds.
Applications
Loganberries are great for eaten fresh out of hand, canning, jamming and freezing. A sweet-tart cross between a raspberry and a blackberry, they're wonderful in scones and muffins, tarts and pies. Muddle into cocktails, or puree, strain out the seeds, and mix with sugar to freeze into a sorbet. Cook down into a sweet dessert sauce for pound cake, angel food or ice cream. To store, place unwashed and loosely covered berries in a single layer on a tray or platter lined with paper towels and refrigerate. Use within a few days for optimum quality. Freeze for longer storage.
Geography/History
Attorney and horticulturist, James H. Logan created the first cultivar of loganberries in 1881 in Santa Cruz, CA. Logan's intentions were to improve upon existing berry species, through natural cross-pollination of two raspberry varieties and a blackberry variety, the loganberry was borne. It was the very first hybrid created from a raspberry and blackberry. It grows both wild and in cultivation throughout the Pacific region of the United States and has been naturalized in both the UK and Tasmania, each region experiencing their own time of summer, allowing for multiple global seasons throughout the year. Even though the loganberry was created to make a fruit more superior than its origins, it does not have the commercial value of other its parent berries, primarily due to its acidic nature and its lack of shipping and storing qualities.
Recipe Ideas
Recipes that include Logan Berries. One
is easiest, three is harder.| Spinach Juice |
|
Loganberry Spinach Juice |
| All Dessert Recipes |
|
Brandied Loganberry Sauce |
| Food Network |
|
Whidbey Island Loganberry Pie |
