Aside from flip flops, watermelon, mojitos and straw hats nothing makes me happier than baskets full of locally grown berries. Living in a farm rich community makes savoring berry gems all too easy.
Berries aren’t just for smoothies! They are an ideal match with salsa, summer picnic salads or shrub.
While shrub based cocktails are trendy vinegar-based sips were the colonial version of an energy drink. Berries and fruits were preserved, using vinegar, with otherwise quickly perishable goods. It’s said farmer’s quenched their thirst during laborious days in the fields with shrub infused water.
Enjoy the berry sweet, healthy recipe inspiration in this Raspberry Citrus Wild Rice Salad. The recipe called for a Berry Shrub. Find my recipe featured in Susquehanna Style Magazine or use a Raspberry Dressing of your choice (make the Raspberry shrub).
- 1 cup wild rice blend
- 2 cups water
- ½ teaspoon dried thyme
- 2 ounces (2-3 cups) fresh baby spinach or kale, julienned
- 11 ounce can mandarin orange wedges, drained or 1 orange, segmented
- ¼ cup slivered almonds
- 2 Tablespoons chopped fresh chives
- 2 teaspoons chopped fresh mint
- ¼ teaspoon sea salt
- Raspberry Shrub Dressing or prepared Raspberry Dressing
- 1 half-pint (6 ounces) fresh raspberries
- 6 ounces crumbled goat cheese (optional & non-vegan)
- In a small saucepan bring water, rice and thyme to a boil, reduce to low simmer, cover and cook for 15-18 minutes. Allow to cool.
- In a large bowl gently combine the cooled rice, spinach, oranges, almonds, chives, mint and salt. Season with Raspberry Shrub Dressing to taste. Gently fold the raspberries into the salad and serve.