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    Home » Dairy-Free Desserts

    The Farm Project: Wegmeyer Farms (Raspberry Sauce)

    Aug 24, 2011 · Modified: Jun 28, 2021 by Andrea · This post may contain affiliate links · This blog generates income via ads · 7 Comments

    Jump to Recipe Print Recipe

    Wegmeyer Farms, raspberry picking - Andrea Meyers

    [This blog post is part of The Farm Project and showcases a few photos from my summer visit to Wegmeyer Farms. It includes a recipe for raspberry sauce made with their handpicked raspberries. Visit my photography website to see all the photos from this photo shoot. ~ Andrea]

    I didn’t grow up on a farm, but my family has a long history in agriculture and I grew up in Missouri and Illinois, where farms were abundant. In the summer you couldn’t drive anywhere in central Illinois without seeing corn and soybean fields, and detasseling was a common summer job for teens. In the fall the stalks would brown just like the trees, and the farmers removed them, leaving the fields bare. Midwest winters were cold, often bitter, with plenty of snow. Spring always brought relief as the rains came, trees started to green, and flowers spread their color. Then planting started over again.

    My soul is tied to the seasons, and I didn’t realize it until I worked abroad and lived in places that didn’t have winter, where the only thing that defined different times of year was the amount of rainfall. I missed the changing of seasons and all that went along with it. I missed the foods of each season, the changing temperatures, the snow, the smell and crisp feel of fall air, the joy of seeing the first tree blossom in the spring.

    So I’ve started visiting farms and wineries in Northern Virginia and making pictures, trying to tell the story of each season on the farm, showing how it changes. And whenever possible, I bring home food from each farm and cook with it.

    Every farm is unique. Every farm has a story. I want to tell the stories of farms in Northern Virginia through my camera lens.

    Wegmeyer Farms in Summer

    Wegmeyer Farms in Loudoun County, Virginia started as a farmstead in the 19th century known as Grassymead. It has been the site of a grist mill, dairy farm, beef farm, and horse farm. This pick-your-own farm has strawberries and blackberries in the spring, raspberries in late summer, and pumpkins in the autumn. Click to view all of photos from this summer visit.

    This August the raspberry canes were bending down under the weight of all the berries, most of which were plump and brilliant red. The Heritage berries had a bright, tart flavor that was perfect for this slightly sweet raspberry sauce. A little tartness remains, just enough to contrast with ice cream, cheesecake, and other sweet desserts.

    Wegmeyer Farms raspberries - Andrea Meyers

    For dessert, we poured that gorgeous sauce on ice cream along with a few tender berries and some chocolate chips. Simple and delicious.

    Raspberry Sauce - Andrea Meyers

    Raspberry Sauce - Andrea Meyers
    Print Pin

    Raspberry Sauce

    Makes about 2 cups.
    Prep Time5 mins
    Cook Time25 mins
    Total Time30 mins
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: raspberries, summer
    Servings: 8
    Calories: 51kcal
    Author: Andrea Meyers

    Equipment

    • 1-quart saucepan with lid
    • jar blender or immersion blender
    • fine sieve, chinoise, or cheesecloth

    Ingredients

    • 12 ounces raspberries (rinsed well and drained)
    • ¼ cup granulated sugar
    • 1 tablespoon arrowroot (or cornstarch)
    • 2 tablespoons fresh lemon juice
    • 1 cup cold water
    US Customary - Metric

    Preparation

    • Put the raspberries in the saucepan. Whisk together the sugar and arrowroot and add to the raspberries. Stir in the lemon juice juice and water and bring to a boil. Reduce heat and simmer while stirring until the berries break down and the sauce thickens, about 10 to 15 minutes. Remove from the heat and allow to cool. The sauce will continue to thicken as it cools.
    • Puree the sauce in a blender or with a handheld immersion blender, then strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two weeks.

    Nutrition

    Sodium: 2mg | Calcium: 11mg | Vitamin C: 13mg | Vitamin A: 14IU | Sugar: 8g | Fiber: 3g | Potassium: 64mg | Calories: 51kcal | Saturated Fat: 1g | Fat: 1g | Protein: 1g | Carbohydrates: 12g | Iron: 1mg
    Tried this recipe?Share in the comments!

    More from Wegmeyer Farms

    Brown Sugar Strawberry Shortcakes - Andrea Meyers
    Brown Sugar Strawberry Shortcakes (Wegmeyer Farms: Spring Strawberries)
    Mini Pumpkin Bundt Cakes with Maple Glaze - Andrea Meyers
    Mini Spiced Pumpkin Bundt Cakes with Maple Glaze (Wegmeyer Farms: Autumn Pumpkins)

    More Raspberry Recipes From Around the Blogs

    • My Baking Addiction – Summer Raspberry Lemonade
    • Dianasaur Dishes – Raspberry Chocolate Tart
    • Leite’s Culinaria – Raspberry Fool
    • Food in Jars – Black Raspberry Jam
    « Creamy Cheese Torta with Prosciutto, Kalamata Olives, and Fig Jam
    Spicy Creamy Baked Corn »

    Reader Interactions

    Comments

    1. brandi says

      August 24, 2011 at 12:18 pm

      the color of that sauce is gorgeous!

      Reply
    2. Alanna says

      August 24, 2011 at 1:29 pm

      I don't remember knowing the Missouri-Illinois connection we share! Maybe that's why I like you. 🙂 Or maybe it's how you make (a la Penny, right?) pictures. Or maybe just cuz I do. :-)))

      Reply
    3. Andrea says

      August 24, 2011 at 2:15 pm

      Thanks Brandi!

      Thanks Alanna, it's true, I've got some Midwest roots. I was born in Virginia and spent most of my childhood moving around between Chicago, KC, Moberly, and Decatur, IL. Yes, that's Penny's phrase that I picked up from hearing her speak live and from her CreativeLive workshop. She really inspired me to continue working on my photography and to see it differently.

      Reply
    4. T.W. Barritt at Culinary Types says

      August 29, 2011 at 6:12 pm

      I will happily join you for this ride. Such beautiful photos, and it's even better when you can bring a taste of each farm home.

      Reply
      • Andrea says

        August 29, 2011 at 8:40 pm

        Thanks T.W. Always glad to have you along.

        Reply
    5. kellypea says

      August 31, 2011 at 5:10 pm

      What a wonderful project to work on. I have several relatives who live in VA, and some of their inlaws live in Loudoun County. I've only visited once, but loved the countryside. Love raspberry sauce -- what color!

      Reply

    Trackbacks

    1. This Weeks Favorites says:
      September 9, 2011 at 11:33 am

      [...] V-8 Homemade Ranch Dressing Mix Easiest Pickles Ever Raspberry Sauce The Wonders of Gelatin & How to Get More in Your Stock Peanut Butter & Jelly Icebox Cookies [...]

      Reply

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