Sweet early summer fare featuring pick-your-own berries fresh from Cape Cod farms.

Raspberry Chipotle Barbeque Sauce
From Coonamessett Farm

1 cup red onion, finely chopped
5 cloves garlic, minced
4 tablespoons olive oil
½ cup brown sugar
½ cup vinegar
1 ½ chipotle peppers, minced (from can of chipotle peppers in adobe sauce)
2 sweet peppers, finely chopped
2 quarts raspberries or a blend of berries
Quart of thick tomato sauce (we use crushed tomatoes)

Sauté onion until sweet. Add everything else, bring to a boil, and then simmer for a while.

Strawberry Tapioca Flamingo

From 1929 Minute Tapioca

Company Cookbook

1 quart fresh strawberries, hulled
1 cup su­­gar
½ cup Minute Tapioca
½ teaspoon salt
2 ^2/3 cups boiling water
2 cups strawberry juice, drained from berries
½ cup cream, whipped

Crush strawberries slightly, add sugar, and let stand 30 minutes or longer. Add Minute Tapioca and salt to water and cook in a double boiler 15 minutes, or until tapioca is clear, stirring frequently. Add strawberry juice to tapioca mixture. Chill. Pour half of this mixture into eight parfait glasses. Chill until firm. Fold cream into remaining tapioca mixture. Chill. Pile lightly on mixture in parfait glasses. Chill. Before serving, top with crushed strawberries. Serves eight.

Strawberry Dream Pie

Recipe from the Tony Andrews Farm in East Falmouth

Make pie crust:
23 Ritz crackers, crushed
½ cup pecans, chopped
3 egg whites
1 cup sugar
1 teaspoon vanilla

Preheat oven to 350°. Beat eggs whites until stiff. Add sugar and beat until well mixed. Fold in other ingredients. Bake in well greased pie plate for 30 minutes. Cool.

Filling:

1 cup whipped cream (Dream Whip is great)
2 teaspoons sugar
1 cup fresh strawberries, cut up

Add sugar to cream; fold stawberries into cream. Pile high on crust and chill. Frozen strawberries may be used, if drained well.

Blueberry Nectarine Jam

Recipe from the Jam Workshops offered at the Green Briar Jam Kitchen, Sandwich

2 pounds blueberries
3 cups nectarines, finely chopped
3 cups sugar

Check through blueberries to remove any stems and bad fruit. Wash and place in pan on stove. Add nectarines and sugar to pan. Cook until boiling, then reduce heat and boil moderately until jam is slightly thick and glossy and you can see the bottom of the pan when stirring. Jam will thicken more as it cools. Skim off any foam. Pour into sterilized jars and seal. Yields four to six (in 6-ounce jars)

Blueberry Pudding (Old Scandinavian Recipe)

Recipe from the First Congregational Church of Nantucket Cookbook – From The Galleys of Nantucket

Butter 6 slices of bread. Sprinkle lightly with cinnamon and grated lemon rind. Boil together three cups of blueberries, ¾ cup sugar, and ½ cup water for 10 minutes.

Arrange bread and berries in alternate layers in a small casserole dish. Cover and chill in refrigerator for several hours. Serve with cream, whipped cream or ice cream.

Nantucket Herbed Chevre with Lettuce, Raspberry Vinaigretteand Fresh Blackberries

This recipe from the Jared Coffin House appeared in the 1993 August/September issue of Cape Cod LIFE.

Goat Cheese Croutons:
1 log goat cheese
3 tablespoons fresh chopped herbs: basil, thyme, chives and parsley
1 tablespoon fresh cracked pepper
1 baguette or slender French bread
Lettuce
Fresh blackberries

Roll goat cheese log in the fresh herbs and pepper. Refrigerate one hour. Cut the bread on the diagonal in quarter-inch slices. Cut the goat cheese into quarter-inch pieces and place on top of bread. Heat in a low oven at 250° until the cheese is warm and bread is toasted.

Raspberry Vinegar:
1 shallot, chopped
8 tablespoons raspberry vinegar
4 tablespoons olive oil
Kosher salt, to taste
Fresh cracked pepper, to taste

Combine all ingredients and stir well.

To serve the salad, place lettuce that has been tossed in the vinaigrette on a plate. Garnish with fresh blackberries and goat cheese croutons.

Swedish Cream

From Cape Cod Treasures – Recipes from

The Friends of the Thornton W. Burgess Society
1 envelope Knox gelatin
1 cup sugar
1 pint heavy cream
1 pint sour cream
Fresh or frozen raspberries

Dissolve gelatin and sugar in cream over very low heat. Remove from heat and cool slightly. Stir in the sour cream. Pour into individual dishes or a bowl and chill for three hours or more. Top with raspberries before serving.

Grilled Peaches with Cape Cod Winery Regatta Blackberry Sauce

2001 Cape Cod HOME Autumn

8 large ripe peaches
2 tablespoons lemon juice
Melted butter

Turn the grill to low heat and oil the grilling rack. Peel, halve, and pit peaches and toss with lemon juice. Brush peaches with melted butter before and during grilling to avoid drying out. Grill peaches cut-side down until the bottoms are golden, about 4 to 6 minutes. Turn and cook until peaches are heated through, about 3 to 5 minutes. Serve the peaches cut- side up, in a pool of blackberry sauce. Garnish with a strawberry sorbet and a sprig of mint.

Blackberry Sauce:
3 cups blackberries
1 ½ cups sugar
½ cup Regatta dessert wine

Boil mixture over high heat, mashing berries with a wooden spoon. Reduce to low and simmer for about five minutes, stirring frequently, until berries are tender. Press berries through a fine sieve into a bowl and discard seeds. Serves eight.

Fruity Regatta dessert wine is from the Cape Cod Winery, East Falmouth.

Andrews Strawberry Daquiri

Recipe from Tony Andrews Farm in East Falmouth

6 ounces rum
1 can frozen lemonade
1 large banana
¼ cup sugar syrup
1 teaspoon Cointreau
1 quart strawberries– cleaned & chopped

Mix all ingredients together in blender till foamy. Pour over ¼ cup crushed ice per serving. Serve and enjoy.

Strawberry-Rhubarb Pie
1 unbaked pie shell
1 ½ cups rhubarb, chopped
1 ½ cups strawberries
3 eggs, well beaten
¼ cup milk
1 cup sugar
2 tablespoons flour
Pinch of salt

Place berries and rhubarb into the pie shell. Mix remaining ingredients for custard and pour over fruit. Bake in 450° oven for 10 minutes, reduce heat to 375° and bake 40 minutes longer, or until the custard is set.

Cape Cod Pick-Your-Own Berries

Tony Andrews Farm
398 Old Meeting House Road
East Falmouth
508-548-4717
tonyandrewsfarm@comcast.net

Pick your own strawberries (Also offering a wide variety of sunflowers, peas, corn, pumpkins, onions and tomatoes.) Open seven days, 10 a.m. to 6 p.m. June 10-October 31.

Hokum Rock Farm
1213 Route 134 at the corner of Hokum Rock Road
East Dennis
508-385-2768
contact@hokumrockfarm.com

Pick your own blueberries.
Open July & August

The Blueberry Bog
92 Spring Hill Road
East Sandwich
508-888-1560

Pick your own blueberries from late July to August.

Coonamessett Farm
277 Hatchville Road
East Falmouth
508-563-2560
farm@coonamessett.net
www.coonamessettfarm.com

Pick your own blueberries, blackberries, raspberries and strawberries along with other vegetables.

Farm membership required for pick-your-own club.