Last week I was invited to Driscoll’s Berry Farms – just outside of Monterey, California – to learn all about organic berries.


In a few jam-packed days we visited farms for strawberries, blueberries, blackberries and raspberries – even having a chance to speak to some of the farmers and pluck a few berries straight from the vine…


We then took a fun detour to hang out with the great people behind Happy Girl Kitchen.


As you can imagine, the meal we had here followed a berry theme, but surprisingly went outside-the-box. For instance, white strawberries were used in a dessert for their under-ripe bitterness, and a huckleberry vinaigrette was brought to life with the addition of mustard seed (I’m still clamoring for the recipe on this one).


Browse through a few more of my favorite pics from the trip, then go check out 6 fruit facts I learned on >> The Kitchn.



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