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Better than chocolate cake
Published: 6/2/2007 10:02 PM
Last Modified: 6/2/2007 10:02 PM


Yummy.



Just when I thought Oklahoma's berry season had bit the dust, I found out about a Broken Arrow farmer whose crop didn't just survive – it's thriving.

All of us who look forward to picking berries every summer were disappointed when we heard that that nearly all of the U-pick berry farms would be closed this year because of a hard spring freeze.

So when Terry Toomey called to say that his blackberries had survived, I had to see it for myself. "Oh, and by the way," Terry mentioned, "I also have a nice patch of raspberries that are ready to be picked."

Raspberries? Anyone who’s tried knows that raspberry patches aren't easy to find around here. Your best bet is to find a neighbor or friend who has a few bushes, and pick all you can in the short few weeks of the season.

Toomey's Broken Arrow farm, Black n Blue Thornless Berry Farm, is beautiful, with row after row of berries, shaded areas for worn-out pickers and a pond for his geese.

Terry gave me a bucket, and I walked down his freshly mowed paths for about an hour, pulling back green leaves and prickly stems in search of the ripest red berries.

I left with more raspberries than I knew what to do with – a luxury for sure.

I looked for recipes that might do these raspberries justice – red raspberry pie, raspberry muffins, raspberry streusel cake. But these raspberries were too precious to be tossed together with a mess of ingredients, or to be thrown into a hot oven.

Something cold, like whipped cream or ice cream seemed in order. And ice cream, pure vanilla, was just the thing.

It was the perfect summertime dessert – so simple and so sweet. And it made me wonder why anyone would want to eat anything so complicated as molten chocolate cake or Boston cream pie.

But that could change. Give me a week, and chocolate cake may sound pretty good again.

* The Toomey's still have a few more weeks before their blackberries will be ready. Look for an article in the Tulsa World this month on the farmers, including the Toomey's, whose berries made it.

For more information on the Black n Blue Thornless Berry Farm at 22629 E. 61st St. in Broken Arrow, call 595-5881.



Reader Comments 6 Total
A Natalie Fan (6 years ago)
The raspberries look great-what a find! Did you take the pic? Cool.

I always look forward to and enjoy your articles. Thanks for sharing...

A Retired Reader (6 years ago)
Fresh raspberries and ice cream from the freezer. My kind of recipe! Don't do much cooking nowadays, but love reading your columns and recipes. I have a big stack of them saved and I'm going to make one of them "some day." Glad to see your blog. Now I'll have a new way of reading about food and cooking ...
Barbara (6 years ago)
Great entry! I may have to go out there and pick some for my dad, who loves fresh berries -- just in time for Father's Day!
Retired Reader (6 years ago)
I keep thinking about picking raspberries and blackberries, all lined up in rows, on freshly mowed paths. Back in the "olden days," when we came home from the bramble bushes with our buckets filled with blackberries, we also brought home lots of scratches and even more chiggers. Do you suppose that made the blackberries taste any better? Just wondering ...
Jason Ashley (6 years ago)
OK, I'm totally jealous. Your blog is MUCH better than mine -- very helpful, very yummy. Kudos, Natalie! xoxo
DbhDdVrL (5 years ago)
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Taste

Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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