I have to admit that one of my favorite parts about being Farmer Marty’s girlfriend is that I get to eat as many raspberries as I want.  Well, at least when they’re in season, and sometimes I do have to help pick them, but he has quite a crop in his backyard, still going strong as I write this on October 3.  (Marty grows mow-down raspberries and a thornless variety of blackberries, both minimally messy and invasive.  I’ll have to ask him if he wants to reveal more info in a future blog post.)  Farmers don’t make a lot of money, but they do get as much delicious food as they want.   Raspberries are pretty expensive at the store, so eating something like this always makes me feel rich!

If your partner isn’t a raspberry farmer, though, you may be able to score some wild blackberries, if you know a good spot and can deal with the thorns.  Wear long sleeves!   Raspberries are still available at the farmer’s market, and Fred Meyer also often has 2 for 1 on the organic ones.  They’re from Cali, but a good value nonetheless.  Or, you can make this recipe with any kind of berry or fruit.  It’s my very favorite and I made it for my recent (33rd!)  birthday.

Crust:

• 5 T butter
• 1 egg yolk
• 1/2 tsp vanilla
• 3 T sugar
• 2/3 c almonds, ground or the slices ones crushed up small.
• 1 c flour

Beat butter, egg yolk, vanilla and sugar together.  Combine almonds and flour and stir into butter mixture just until mixed and crumbly.  I use my hands.  Gather the dough into a ball if it’s sticky enough, then press small chunks of it into the bottom of a tart or pie pan.  Bake for 15 minutes at 350 or until golden brown.  (With only 15 minutes of baking time, this is a great hot summer day dessert.)

Filling:

• 4 oz. cream cheese (half a standard package)
• 1/4 c. sugar
• 2 T. lemon juice
• 1/2 c. whipping cream
• 2-3 c. fresh berries

Beat cream cheese, sugar, and lemon juice.  Pour in the whipping cream and beat until smooth.  Spread on cooled crust.  Top with berries and chill until serving time.

Variation:  The original recipe called for 8 oz. cream cheese and 1/4 cup whipping cream.  We liked more cream and less cream cheese, so changed it, but you can vary it as you want.  You can also try this with basil cream, by soaking some fresh basil in the liquid cream, and then removing it just before you add it to the mix.

— Katie

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