QUICK AND EASY
1½ cups all-purpose ;our
¾ cup sugar
1½ teaspoons baking powder
9 tablespoons unsalted butter,
melted and cooled to room temperature
1 package ( 18 ounces) Driscoll’s Blackberries
3 tablespoons plus 1 teaspoon sugar, divided
2 tablespoons cornstarch
Preheat oven to 350 F. Whisk ;our, sugar and baking
powder together in a medium bowl. Stir in melted
butter with a fork just until the dough comes together.
Do not overmix. Set aside.
In a medium bowl, stir together blackberries, 3 tablespoons sugar and cornstarch until evenly blended.
Pour berry mixture into an 8-inch square baking dish.
Use your ;ngers to gather the dough together and
divide it into 9 equal pieces. Loosely form each piece
into a ball and ;atten to about ½-inch thickness. Top
blackberry mixture with dough balls, spacing evenly.
Sprinkle cobbler with remaining 1 teaspoon sugar.
Bake until berries are bubbling and dough is golden
brown, 50 to 55 minutes. Transfer dish to a wire rack
and let cool slightly before serving. Makes 8 servings.
In ;;;; Driscoll’s partnered with Fair
Trade USA to pilot a Fair Trade Certi;ed
program in Baja, California, as part of its
commitment to sustainable business prac-
tices. Today more than ;,;;; farmworkers
are part of Driscoll’s Fair Trade Certi;ed
program. A cornerstone of the program is
that it gives farmworkers the opportunity
to positively affect their community and
improve their livelihood. “We have thou-
sands of acres of berries, and so we need
thousands of people to work the land,”
Bjorn says. “We have to be very thoughtful
about the impact we have, because a lot of
times there aren’t enough people in the
community to run a business like that, so
the people migrate—either within the
country or, in a lot of instances, from a dif-
ferent country. We need to make sure that
we have all the things in place for those peo-
ple to be welcomed, but also cared for.”
Bjorn says that this prospect can some-
times be complicated, because the com-
pany can ;nd itself stepping into a role that
far exceeds its core business concerns. “We
have to develop partnerships in the com-
munities to make sure that there are the
services in them,” he says. “We find our-
selves sometimes building housing, some-
times being an intermediary with various
community organizations to make sure the
services are there. That might mean day-
care or schooling. In some developing coun-
tries, it can be basic infrastructure.”
Stewards of the soil
Driscoll’s endeavors to grow its berries
in a sustainable, green manner. Bjorn says
the company’s single largest impact on the
environment is the growth of its organic
business. “Demand for organic berries is
growing three to four times faster than our
conventional business, depending which
market you look at. We are using resources
in a very di;erent way than the way we did
historically,” he says. “We are also having
to come up with some creative solutions to
properly meet the demand.” The company
grapples with questions like “How do you
get enough organic fertilizer?”; “How do
you control pests without pesticides?
“Both Driscoll’s and our growers ;nd
ourselves in a whole di;erent part of the
business,” Bjorn says. “We are learning bet-
ter practices through organic composting
and through raising our own predatory
mites. Before, we would mostly just call up
a supplier for pesticides and for fertilizer.
Now we’re actually having to produce a lot
of it ourselves, and figuring out how we
really integrate it into a system.”
Driscoll’s believes that everyone has to
win: consumers, farmers and their work-
force, the environment, Driscoll’s and its
partners, including Costco. C
RASPBERRY AND SPINACH
¼ cup packed baby spinach leaves
1 frozen banana
½ apple, peeled, cored and cut into chunks
½ cup unsweetened vanilla almond milk
1 package ( 6 ounces) Driscoll’s Raspberries
¼ cup toasted sliced almonds
Set aside 12 raspberries.
Line the bottom of a medium-size cereal bowl with
the remaining raspberries.
Place spinach, banana, avocado, apple and almond
milk in a blender on high speed until the mixture
swirls easily inside the blender.
Pour smoothie over the raspberries in the bowl.
Top with reserved raspberries and almonds.
Serve immediately. Makes 1 serving.
Recipes and photos courtesy of Driscoll’s.
OUR DIGITAL EDITIONS
Click here to watch the Quick
and Easy Blackberry Cobbler recipe.
(See page 10 for details.)