In season: black raspberries

10 a.m. Saturday, June 20. Chef Suzanne Vizethann of Buttermilk Kitchen. Peachtree Road Farmers Market, Atlanta. www.peachtreeroadfarmersmarket.com

4:30 – 6:30 p.m. Wednesday, June 18. Chef Kate Christian of Three Squares Kitchen. Decatur Farmers Market, Decatur. http://decaturfarmersmarket.com/wordpress/

Many markets offer chef demos on an occasional or regular basis. Check your market’s website or Facebook page for more information.

FOR SALE

Just coming into season: raspberries, rhubarb, squash blossoms

Vegetables: arugula, Asian greens, beets, blackberries, blueberries, broccoli, cabbage, carrots, chard, collards, cucumbers, dandelion, escarole, fennel, garlic, green beans, herbs, kale, kohlrabi, leeks, lettuce, mushrooms, mustard greens, Napa cabbage, onions, peaches, pecans, potatoes, radicchio, radishes, rutabaga, sorrel, spinach, spring onions, summer squash, strawberries, potatoes, tomatoes, Tokyo bekana, turnips

From local reports

Strawberries, blueberries and blackberries are the delicious, but expected, early fruits at local farmers markets. The delicate raspberry is a more exotic guest at the table.

Rockin’ S Farms’ Tim Stewart says he’s been experimenting with black raspberries for the past five or six years. “I’ve only had enough to sell for the past three or four years. It took a few years to figure out how to grow them. You don’t get berries for the first year and it takes about three years before you get a decent amount.”

Stewart and his wife Nichelle farm in the Free Home community of Cherokee County. Nichelle Stewart manages the seasonal Saturday morning Woodstock Farmers Market where Rockin’ S sets up a booth. The Stewarts also sell off the farm and offer their customers the chance to preorder produce, which can be picked up on Tuesdays and Fridays. When they have a bounty, they also sell at the Thursday evening Sweet Apple Farmers Market in Roswell.

He’s tried three or four black raspberries cultivars including Mac Black, Cumberland and Jewel and has about 75 clumps of black raspberries in the field these days. This year’s bounty of rain has helped the plants thrive.

“These raspberries require a good deal of pruning and an ample amount of water. To have a good crop, we have to water them. I prune about three times a year, in June, in August or September and then a final pruning in January. You want to keep the new growth in control and the plant compact. The plants bear on second-year growth, so once that stem has borne fruit, we can prune it out.”

Stewart says wild raspberries can be found in the area, and when he picked them as a kid, he was fascinated by how they differed from blackberries. “When you pick a blackberry, the whole fruit comes off the cane. It’s a solid fruit. But when you pick a raspberry, you see that the inside is hollow.”

Rockin’ S Farm also grows blackberries and raspberries in purple, yellow and red. He’s experimented with gooseberries and currants, too, because he likes to try his hand at growing different things. “If it doesn’t make it, we just pull up the plants.”

Black raspberries, like all berries, have a short season, maybe three to four weeks. Having different cultivars allows Stewart to extend the harvest.

“To me, they’re sweeter than a blackberry. The seeds are a lot smaller and they make exceptionally good jam and jelly. What we don’t sell that day, we freeze and then later turn into jam. We’ve also made raspberry homemade ice cream. At our church social, it won first place.”

Raspberries are one of the most perishable of berries. Buy from a local farmer and use the berries within a few days. Don’t rinse until you’re ready to use.

Rockin’ S Farm Black Raspberry Parfait with Homemade Streusel

This recipe comes from Daniel Porubiansky, Executive Chef/Partner of Woodstock’s Century House Tavern who uses as much local produce as possible when developing his menus. “Rockin’ S Farm is a major part of the local produce on my menu, inspiring ideas for the menu on a weekly basis.”

Any berry would be delicious in this parfait, but black raspberries are particularly special. Make the streusel ahead of time, and even the whipped cream, but don’t assemble the parfaits until ready to serve.

2 cups heavy whipping cream

2 1/2 heaping tablespoons powdered sugar

1 1/2 teaspoons vanilla, divided

1 cup old fashioned oats

3/4 cup all-purpose flour

1 stick cold unsalted butter, cut into 1/4-inch dice

1/3 cup granulated sugar

1/4 cup lightly packed light brown sugar

1 teaspoon cinnamon

1/4 teaspoon salt

2 pints black raspberries

Fresh mint, for garnish

Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper.

Make whipped cream: In the bowl of a stand mixer fitted with the whisk, combine cream, powdered sugar and 1/2 teaspoon vanilla. Whip on medium/high speed until cream comes to a medium peak. Refrigerate until ready to use. Can be made up to 2 days ahead.

Make streusel: In the bowl of a stand mixer fitted with the paddle attachment, combine oats, flour, butter, granulated sugar, brown sugar, cinnamon, salt and remaining teaspoon vanilla. Beat on low to medium speed until the butter is incorporated, about 5 minutes. Spread mixture on prepared baking sheet and bake 10 minutes. Remove baking sheet from oven and carefully mix the streusel. Return to oven for an additional 15 minutes, or until streusel is golden brown. Remove from oven and set aside to cool. The streusel may be made up to two days in advance.

When ready to serve: in your favorite drinking glass or Mason jar, place a layer of whipped cream in the bottom followed by a layer of fresh berries, followed by a layer of streusel. Repeat these three steps until your glass is full. Fill a glass or jar for each guest and garnish with fresh mint. Serves: 8

Per serving: 481 calories (percent of calories from fat, 63), 5 grams protein, 40 grams carbohydrates, 6 grams fiber, 35 grams fat (21 grams saturated), 113 milligrams cholesterol, 93 milligrams sodium.