Free Christmas Recipes

Raspberries ready for picking, eating

To every thing there is a season, and right now it is the season for raspberries.

They're slightly sweet, slightly tart, slightly mushy, and entirely, utterly delicious. And they're ripening on a bush near you.

At Whittaker's Berry Farm in Ida, Mich., you can pick your own raspberries. The farm is best known for its strawberries, but it devotes two acres to raspberries, and it may be the only U-pick raspberry operation in the area (Ida is just north of Temperance.).

The farm is open seven days a week, and raspberries should be available until the first hard frost, said co-owner Marilyn Whittaker. The cost is $4 a quart; cash or checks accepted only. The farm recommends calling 734-269-6612 before going to learn about that day's picking conditions and hours.

The farm is at 6724 Todd Rd, about 1 1/2 miles east of Lewis Avenue and 4 miles west of Telegraph Road.

If you go (or even if you just visit their Web site) you can come away with recipes for all those raspberries, including raspberry french toast, uncooked raspberry jam, and raspberry cream pie, which Ms. Whittaker highly recommends.

We wuz robbed, I tell ya. Robbed.

As the Mud Hens' season winds to a close, the team thought it would be a fun idea to gather representatives of several local media outlets to determine which one could devise the best-tasting and most clever combination of toppings for a hot dog.

Last week, a group of fans got to experience the creations for themselves, though to be perfectly frank (that's a hot-dog joke) most of them created their own 'dogs from a vast assortment of available toppings. So after eating their own concoctions most of the fans looked at the recipes of the nine media outlets, saw a sample of each one, and voted on their favorites.

The Blade was not a winner. The Blade was not in the top three. But we're just going to go ahead and assume we came in a very close fourth.

The winning entry was submitted by WTVG-TV, Channel 13, and its morning meteorologist, Jay Berschback. Called a Mexican hot dog, it consisted of a hot dog on a bun, topped with nacho cheese, chili, shredded cheddar, sour cream, diced white onions, salsa, and just a dash of celery salt.

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