Un­cle Ted’s rasp­ber­ries

Buckinghamshire Advertiser - - GREEN SPACES -

IT’S the end of our busy bed­ding plant sea­son and I don’t know if I’m com­ing or go­ing. Luck­ily my cousin dropped in with a de­liv­ery of her freshly picked rasp­ber­ries grown in Langley and has inspired me for this month’s ar­ti­cle (I’m tuck­ing into them as we speak…)! ‘Un­cle Ted’s’ rasp­ber­ries are now selling along­side his award-win­ning honey in our farm shop in Stoke Poges.

It is amaz­ing what they have achieved in the last 12 months. My cousin, Jenny’s re­turn from the dizzy lights of Lon­don has in­jected a new energy in to the farm. They have ex­panded it by buy­ing a neigh­bour­ing farm and re­searched new va­ri­eties of rasp­ber­ries to keep ahead of the mar­ket, stronger plants, sweeter tastes (if that’s pos­si­ble). Orig­i­nally tomato grow­ers like our­selves, while we moved in to or­na­men­tal pot plants, they moved in to grow­ing rasp­ber­ries.

Rasp­ber­ries need am­ple sun and wa­ter for op­ti­mum de­vel­op­ment which puts their two acre glasshouse to good use. They can be grown out­side too (which Ted also does) and you can do this at home – they even do well in a pot. Rasp­ber­ries thrive in well-drained soil mixed with am­ple or­ganic mat­ter (such as ma­nure) to help with wa­ter re­ten­tion. Jenny’s top tip for grow­ing rasp­ber­ries is to think about sun pro­tec­tion as the fruit can get sun­burnt and turn white. If you’re lucky enough to be grow­ing in a green­house then spray the roof white or if the plants are planted in pots move them in to the shade dur­ing heat waves… and wa­ter… all the time!

Rasp­ber­ries have the high­est fi­bre con­tent of any whole fruit and only 4% sugar, mak­ing them a very low gly­caemic in­dex food! Re­cent re­search is sug­gest­ing that this may have the po­ten­tial to re­duce obe­sity, packed full of vi­ta­min C and an­tibi­otics along with an­ti­in­flam­ma­tory ben­e­fits!

Apart from graz­ing on them whole, they can be thrown into smooth­ies or sim­ply mixed up in yo­ghurt.

For a sim­ple rasp­berry coulis gen­tly heat half a cup of wa­ter and half a cup of caster sugar in a saucepan to form a syrup and then add 3 cups of rasp­ber­ries, stir and heat for another minute. You can ei­ther strain through sieve or put in a food pro­ces­sor to get a less lumpy con­sis­tency. Sim­i­larly you can freeze a de­li­cious rasp­berry sor­bet with 175g gran­u­lated sugar, 250 ml wa­ter, juice of half a le­mon and 450g rasp­ber­ries. Rasp­ber­ries also freeze re­ally well on their own so if you do have a bumper crop pop them in the freezer.

Our home-reared Pinewood Pork will also be avail­able this week­end so we hope to see you at Pinewood Farm Shop soon!


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