Homegrown Raspberries Make Top Notch Shortbread

Elinor Arsenault grew up baking in the small town of Royalton, Massachusetts, where a good portion of the population was Finnish. This week on the Local Food Report, Elinor shares her Finnish-inspired recipe for a traditional raspberry shortbread made with raspberry jam from her own Orleans-grown berries.

You can find Elinor’s recipe for raspberry shortbread on Elspeth’s blog, Diary of aLocavore.

And you can check out the SEMAP (Southeastern Massachusetts Agricultural Partnership) fruit harvest calendar over here. Raspberries are in season twice a summer: once from late June through late July, and again from mid August through early October.

This piece is a rebroadcast. It aired originally August 15, 2013.