Preparation:
Preheat oven to 350 degrees F. Grease a 9″x9″ square pan. (Can also use a cupcake pan)
In a large mixing bowl, cream the butter and sugar with a spoon.
Add egg, vanilla extract, flour, baking powder and milk.
In a separate bowl, mix together the frozen Rader Farms Triple Berries and flour. Add berries to large bowl and mix gently and pour into 9″x9″ pan.
In a separate bowl, mix together the topping ingredients and spread evenly on top of the batter.
Bake on the middle rack for 50-55 minutes or until a toothpick comes out clean.

Topping:
2 teaspoons cinnamon
2/3 cup sugar
1/4 cup cornstarch
1 1/2 cup boiling water

Heat oven to 350°F. Partially thaw frozen Rader Farms™ ™ blueberries and rhubarb according to package instructions. Don’t let the fruit become juicy! Using Pam, lightly grease entire 13×9x2 baking pan. Arrange fruit in baking pan. Combine flour, sugar, baking powder and salt in medium-sized bowl. Cut in butter or margarine until crumbly. Stir in milk and vanilla. Spoon this mixture evenly over fruit. Combine sugar, cinnamon and cornstarch in small bowl and sprinkle over fruit. Pour boiling water over entire mixture. Bake for 40-45 minutes until a golden brown.

Combine egg whites and sugar in a metal bowl and place over hot water until the mixture is warm to the touch. Remove from the heat and beat with an electric beater until stiff. Set this mixture aside. Puree the slightly thawed frozen Rader Farms™ raspberries and remove the seeds by forcing the puree through a strainer. Fold the raspberry puree into the egg-white mixture and fold in the whipped cream. Make a collar around a 1 1/2 quart soufflé dish. Spoon the raspberry mousse into the dish and freeze at least 6 hours. Remove the collar to serve.

In a blender, combine the Rader Farms™ raspberries, sugar and lemon juice. Blend for about 30 seconds, scrape down the sides, and blend again until smooth. Transfer to a fine-mesh sieve set over a small bowl. Using the back of a spoon, press the pureed raspberries through the sieve. Cover and chill thoroughly before serving. There should be approximately 1 1/4 cups. Cut each melon half into 4 equal wedges. Using a sharp paring knife, carefully remove and discard the peel. Divide the melon pieces among chilled plates. Top each serving with a scoop of lemon sorbet, and spoon a small amount of the raspberry sauce over the sorbet. Garnish with mint leaves and serve at once.

Put the Rader Farms™ raspberries, mango, orange juice, bananas, papaya, milk, cream of coconut, and ice cubes in a blender and puree until smooth. Pour into 4 shallow soup bowls. Garnish each with a sprig of mint.

*Make mango pulp by peeling a mango, cutting the fruit off the pit, and then pureeing it in the food processor.

Preheat oven to 425°F. Wipe an 11-inch tart pan with a removable rim with a paper towel dipped in a flavorless oil if the surface isn’t well seasoned. Combine the flour and sugar in a food processor. With the motor running, gradually add the butter through the feed tube. Process until thoroughly incorporated. Stir the egg yolk and vanilla together in a cup. With the motor running, gradually add egg mixture through the feed tube. Pulse the mixture until it begins to pull together. If the mixture seems too dry, add 1 to 2 tablespoons ice water and process until a dough forms. The dough should be crumbly but not dry. Turn the dough directly into the tart pan. Press it up along the sides and on the bottom of the pan in a relatively even layer; the dough will have a rough surface. While the crust can be made ahead and refrigerated until ready to be baked, it tastes best when it is baked right away.

To make the filling, stir the sugar and flour together in a large bowl until blended. Add half of the Rader Farms™ raspberries and toss to coat with the sugar mixture. Spoon into the prepared crust and top with any sugar left in the bottom of the bowl. Bake for 15 minutes. Reduce the oven temperature to 350°F. Bake until the edges are golden brown and the berries are hot and bubbly, 30 to 40 minutes, running a spoon through the berry mixture to turn over any berries that still have flour on them halfway through the cooking time. Remove the pan from the oven. Carefully arrange the remaining berries, stem ends down, close together all over the surface of the tart, pressing them down gently into the hot berry mixture. Cool the tart on a wire rack. Before serving, push the tart up out of the pan. Sprinkle with the confectioners’ sugar. Cut into wedges and serve with vanilla frozen yogurt or light whipped cream!

Heat oven to 425°F. Line 12 muffin cups with paper baking cups. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, baking powder and salt; mix well. In small bowl, combine half-and-half, oil, lemon extract and eggs; blend well. Add to dry ingredients, stir until ingredients are just moistened. Carefully fold in Rader Farms™ raspberries. Fill prepared muffin cups three-quarters full. Bake for 18 to 23 minutes or until golden brown. Cool for 5 minutes before removing from pans.

We’re excited about the ripe, red raspberries this year!

The cool, moist spring delayed the full swing of harvest until after the fourth, but now we’re having sunny 70 degree days with a light breeze and cool nights which are perfect for harvesting berries.

We started with five mechanical harvesters on day one in our first year fields – the ones being picked for the first time. First year fields always ripen first.

The first few days of harvest are always about training new personnel. Sure, we spend time training pre-harvest, but the bulk of the learning is done in the fields.

Good work Rader Team!