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Hello Summer! We’re glad your back.

July 27, 2018

It finally feels like summer has come to Seattle, and we’re thinking about how to make the most of it! The first thing that comes to mind is all the amazing fruit we can eat. Not only is Washington State known for the Red Delicious Apple, but did you know that we grow 90.5 % of the US production of Red Raspberries? Yup… we do. All berries have incredible healing power but the Red Raspberry, well, here are some stats on the red raspberry.

They are filled with fiber and natural sugars which provide you with natural energy and helps lower your cholesterol. They are high in manganese which helps tissues, bones and your skin. Vitamins C & K nourish your musculoskeletal system and support bone development. They are also high in antioxidants and flavonoids which fight cancer and cell damage. Our friend, Anthony William, aka Medical Medium, www.medicalmedium.com says “If you seek abundance, become a student of the berry. From late spring to late fall, there’s never a gap in berry offerings.” Let’s just say you can’t go wrong with berries!

The Lynden Raspberry Festival is next weekend, July 20 & 21. And, if you have never been, this would make a wonderful family outing! www.lynden.org

Here are a few places to pick your own berries.
http://www.raisingcaneranch.com
https://remlingerfarms.com

And, a raspberry recipe!!

Easy Raspberry Sauce

Prep Time: 5 minutes Cooking Time: 20 minutes
Use frozen or fresh raspberries to make this easy raspberry sauce. Perfect for cheesecakes, ice cream, pancakes and more!

12 ounce bag frozen unsweetened organic raspberries, or fresh. divided (about 2 – 2 1/2 cups)
3/4 cup granulated sugar
1/2 cup water
1/2 teaspoon vanilla extract
2 teaspoons cornstarch
2 tablespoons water
1 tablespoon butter

Instructions:

1. In a saucepan over medium heat, stir together 1 1/2 cups raspberries, sugar and water until the sugar is dissolved. Heat the mixture to boiling, stirring often. Reduce heat and add the vanilla.

2. In a small cup, combine the cornstarch and two tablespoons of water. Mix well.

3.Pour this into the boiling raspberry mixture. Stir and boil over medium-low heat for 4 minutes or until the mixture has thickened a bit.

4. Remove the pan from the heat.

5. Add 1 tablespoon of butter and mix until the butter has completely melted.

6. Allow the mixture to cool for 15 minutes, then add the last of the raspberries and stir to mix.

7. Serve over whatever dessert you’d like!

8. Makes 2 1/4 cups sauce. Refrigerate the leftovers.

Our office is open throughout the summer, so if we can be of service, we would love to see you and hear what you’ve been doing this summer!

Enjoy Your Summer!