2017-09-28 / From The Garden

Enjoy Those Sublime Fall Raspberries

By Cynthia Gibson

It’s a pleasure to walk through the garden these days. The sun is out and the last of the tomatoes are ripening, but best of all, the fall raspberries are coming in by the handful.

Recently, I picked two bowls of delicious red “Caroline” and yellow “Kiwi Gold,” and there were a few straggling blackberries, so I grabbed them as well.

Raspberries are easy to grow on Aquidneck Island; all it takes is one square foot of soil to plant one bush. As you might know, roses also grow easily on Aquidneck Island, and the raspberry is a member of the rose family, so it is a great match for our soil and climate.

Here are a few interesting things you may not know about raspberries. They contain more vitamin C than oranges. There are more than 200 hundred species of raspberries grown today. Scotland is famous for growing raspberries. Known historically as the Bramble of Ida, red raspberries, or Rubus idaeus, means “bramble bush of Ida.”

My Caroline red raspberries deserve the highest mark for true raspberry taste, while my Kiwi Gold yellow raspberries deserve kudos for being the sweetest. Kiwi Gold has the flavor of honey, which makes it special.

Here is a recipe that is so easy to make that, even if you aren’t a baker, you’ll make your friends and family, and yourself happy.

Raspberry Tart

Serves 6

2 quarts fresh raspberries
1 egg
1 cup cream (heavy whipping)
1/2 cup sugar
(less if you like your tart, tart!)
One shake ground cinnamon
2 tbsp. butter (melted)
1 easy pie crust, ready to go
A 10-inch tart pan

Preheat oven to 350F.

Mix together the cream, sugar, egg, cinnamon and melted butter. Drizzle the melted butter into the egg mixture so you do not create an omelet.


Cynthia Gibson is a gardener, food writer and painter. She gardens and tends her miniature orchard in Newport. Cynthia Gibson is a gardener, food writer and painter. She gardens and tends her miniature orchard in Newport. Line a medium-sized cookie sheet with tin foil and place the tart pan on the tray. Spray the tart pan with spray oil. Place the crust into the tart pan, trim excess crust and fill with berries. Pour the mixture over the berries and bake for 35 minutes, or until the top of the tart is golden in color. Your nose will tell you when it is done. Take the tart from the oven and enjoy immediately, or let it set for a while until it is at room temperature. The latter is preferred.

Do not serve with ice cream. Instead, taste the last of the berries of summer. They are heaven.

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