2020 Update: Although we do still grow several varieties of raspberries, we’ve cut back considerably in quantity. Because of this, we will NOT have fresh raspberries available for purchase this year.

We currently grow three varieties of raspberries, two are red in color and one is yellow. They are available as “we pick” only.

The two varieties of red raspberries that we grow are:

NOVAThis is our “summer fruiting” variety, which means that the crop occurs during a 2-3 week period in the middle of summer. Fruiting occurs on second year canes and usually starts around the 4th of July and lasts through the month. Fruit is plump, bright red, and firm to the touch. This variety is good in jams, pies and baked goods, or for fresh eating.

AUTUMN BLISSStarting in early/mid August, this late season red raspberry fruits on first year canes. Plants produce 50% of their yield during the first 3 weeks of harvest, but continue to produce fruit through a hard frost of 29 degrees or lower. Fruit is large and dark red in color with a mild, melt-in-your-mouth flavor. This berry is softer with fewer seeds than the Nova variety, which makes it a favorite of jam makers!

And our yellow variety, ANNE – This raspberry is also a late season raspberry, fruiting at the same time as Autumn Bliss. The fruit is softer and a bit sweet than the red varieties and does not ship well, so they are hard to find in the grocery store, but ideal for fresh eating and finding fresh from the farmer!


**Raspberries are ripe and ready to be picked when the fruit can be removed easily from the plant without being squashed.

**Raspberries are one of the most perishable fruits you can pick. To lengthen their life, store them in a container (with a paper towel at the bottom to absorb moisture and deter mold from forming) in your refrigerator. Eat within 6 days for optimum freshness and flavor. Do not wash until you are ready to eat them.

**Raspberries are easily frozen. Simply wash and dry gently in a salad spinner or with a paper towel. Place in a single layer on wax paper lined cookie sheets and then put into freezer for about 30 minutes. Once the berries have started to harden up so that they won’t stick together, remove them from the cookie sheets and place them in freezer safe bags or containers. Don’t forget to label them with what they are and a date!