Summer in West Virginia means three things: blazing heat, gardening season, and wild raspberry season! Well, if I’m honest, summer in West Virginia means a lot more than three things, but just roll with that for now.

As soon as the temperatures start rising in late June/early July, I know it’s time to gear up for some traipsing around the ridge where I live, wandering around my property, and a little hiking in the mountains for some serious berry hunting. There’s nothing quite like trekking through the woods and stumbling upon a bright red patch of wild raspberries, just waiting to be picked. Or, if I’m being completely honest, I walk about 500 hundred or so feet into the woods on the edge of my backyard or take a walk down my driveway or hop on my four-wheeler and take a little ride around to see what I can find in area.

These little bursts of flavor are the jewel of the mountains. Plump, juicy, and so tender they practically melt in your mouth, wild raspberries are nature’s candy. The best part is they grow everywhere, you just have to keep a keen eye while hiking or riding around to spot them. But watch out for snakes – they love hunting the same berry patches we do! I always make sure to do a little bush rattling with a stick before diving into a patch. Safety first when there are raspberries to be picked!

The real fun begins once you have your bounty of berries washed and ready to freeze for later use (AKA as – freeze for winter when you get that craving….), or dig out a delicious recipe and whip up something magnificent. What to make first? A salad with a honey-sweetened raspberry vinaigrette is always a winner. Wild raspberry yogurt parfaits for breakfast if you want to get all fancy, but me…I’m simple, raspberries, Greek yogurt, and a little homemade granola suits me just fine. My favorite way to eat raspberries – just as they are, a naturally sweet snack, no special ingredients needed at all! The possibilities are endless with these little red gems!

Here is one of my favorite vinaigrette dressings to make:

Wild Raspberry Vinaigrette

Ingredients:

•1 cup wild raspberries, fresh or frozen
•1/3 cup extra virgin olive oil
•2 tablespoons white wine vinegar or champagne vinegar
•1 tablespoon honey
•1 teaspoon finely minced yellow onion (or onion powder will work)(you can omit this)
•Kosher salt and freshly ground black pepper to taste

Instructions:

Puree the wild raspberries in a blender or food processor until smooth. Strain through a fine-mesh strainer to remove the seeds. Discard the seeds.

Whisk the olive oil, vinegar, honey, and onion in a bowl. Add the raspberry puree and whisk to combine.

Season the vinaigrette with salt and pepper. Taste and add more honey if needed. The dressing should have a nice balance of sweet and tangy.

Allow flavors to blend for at least 30 minutes before serving. Whisk again before tossing it with your favorite summer salad.

Refrigerate any leftover vinaigrette within 4 days. The fresh raspberry puree means this will not last as long as a standard vinaigrette.

*less or no honey in this recipe works fine as well
* I am a garlic fan, so I sometimes add 1/8 tsp of either garlic powder or if I have fresh wild garlic (which I have a ton of growing here – I finely mince up a bulb – If you are not familiar with wild garlic, the bulbs are very small)

This vinaigrette pairs great with baby spinach and also stands up well to nuts and cheese like goat cheese or feta. The sweetness of the ripe wild raspberries shines through while still allowing the tang of the vinaigrette to come through. Enjoy your wild summer salad!

Wild raspberry season only comes once a year, so take advantage of nature’s bounty while you can. Head to the hills, keep an eye out for snakes, and get picking. Your taste buds will thank you for it, and you’ll get a little taste of wild and wonderful West Virginia summer. Happy hunting!