Nothing says summer and the Fourth of July like a bowl of sweet and juicy, plump berries. And nothing says berries like the Driscoll’s brand. The Strack & Van Til Produce Department now carries 100% Driscoll’s berries in all types, including strawberries, raspberries, blueberries and blackberries, conventional and organic.

Bite into a luscious Driscoll’s berry and experience the brand that’s the cream of the crop. Fresh, ripe and always delicious, Driscoll’s berries are the “best in class” and are known for their quality, flavor and consistency by foodies and non-foodies alike. They’re naturally bred and grown for maximum flavor and shelf life, and they’re the only berry brand that’s available 365 days a year.
“We’ll also periodically offer ‘Sweetest Batch’ berries in all varieties, which are picked for their exceptional sweetness and flavor,” says Produce Department Director Bob Hylka. “Pick them up when you see them; they’ll be in the Produce Department in limited quantities, when they’re available.”

Looking for local berries? Hylka says that Michigan blueberries will also be available later this summer.

The Produce Department is also offering a 7-ounce “rainbow pack” of raspberries, blueberries and blackberries. This great assortment is available in Northwest Indiana only at your local Strack & Van Til Food Market.

Be sure to keep your Driscoll’s berries refrigerated at all times and let them come to room temperature before serving for the best eating experience. Rinse your fresh berries just before serving, no sooner.

Enjoy fresh Driscoll’s berries topped with a dollop of whipped cream, as a standalone snack, in a summer salad or cool off for the Fourth of July with this Strawberry and Raspberry Sweet Tea recipe from driscolls.com:

Strawberry and Raspberry Sweet Tea
1 package (16-ounce) Driscoll’s Strawberries, divided
1 package (6-ounce) Driscoll’s Raspberries, divided
2 cups sugar
8 cups water, divided
4 bags black tea or 4 tablespoons loose leaf black tea
Fresh mint for garnish (optional)

Hull strawberries. Slice 2 cups strawberries in half and place into freezer until frozen. Chop remaining 1 cup of strawberries and set aside.

Place half of the package of raspberries into freezer until frozen. Set aside remaining raspberries.

Place 2 cups sugar into a medium saucepan and add 2 cups water. Bring mixture to a boil over medium heat. Remove from heat and add 4 bags black tea. Add reserved strawberries and reserved raspberries. Mash berries until broken down. Cover saucepan and let steep 25 minutes.

Mash berries again and strain mixture through a fine-mesh strainer. Press solids to release any excess juices. Discard solids. Add 6 cups cold water and stir to combine.

Place several frozen strawberries and several frozen raspberries into a glass tumbler. Pour tea over frozen berries and garnish with fresh mint as desired. Serve immediately.