Berries are a special treat at Plowshares & Prairie, and we love when strawberries, raspberries, and black raspberries are in season. These healthy berries are a great source of vitamin C. Generally devoured quickly as a snack on their own, they also make great smoothies, syrup, or additions to cereal, oatmeal, salads, yogurt, ice cream, or cake.




Store unwashed in the refrigerator for a few days. Rinse before eating.

We love freezing berries to enjoy in smoothies during the winter. Freeze whole berries (remove stems from strawberries) on a cookie sheet so they freeze individually rather then clumping; transfer to a freezer bag.


General Tips 

In our experience these berries rarely last long as they are so tasty on their own and an easy addition to breakfasts, salads, and desserts. We make a ton of strawberry and raspberry smoothies, and usually enjoy the brief black raspberry season by sprinkling a handful of berries over vanilla ice cream. Scott's dad also famously makes a black raspberry liqueur which helps extend the flavor year-round.


Strawberry Shortcake

2 cups flour

1/4 cup sugar

4 tsp. baking powder

1/2 tsp. salt

Few grains nutmeg

1 egg

6 T. butter (cold)

1/3 cup milk

4 cups fresh strawberries

3/4 cup brown sugar

Whipped cream

Combine flour, sugar, baking powder, salt, and nutmeg. Work in butter. Add egg and milk, and mix until dough is moist. Put dough in a buttered and floured 8" or 9" round cake pan, and pat into place. Bake for 15-20 minutes at 400°F, until golden brown. Remove from pan, and cut in half horizontally with a serrated knife. Put a layer of whipped cream and strawberries in between these two cake layers and on top. Garnish with a few whole berries. (Strawberries: Rinse, remove stem, and slice berries. Add 3/4 cup brown sugar and let stand for at least 1 hour at room temperature.) (Whipped cream: To make from scratch, whip 1 cup heavy cream until almost stiff. Add 1/4 cup sugar and 1 tsp. vanilla, and beat until cream holds peaks.)