The 2016 season has come to a end. Thank you for your support. The stand is officially closed.

The fields are tired and the fruit is scarce. We have a put scale and lockbox in the field for anyone that would like to fill a bucket or two. I hope you all enjoy the rest of our beautiful Oregon summer.

We hope to see you all next year!!


Farm fresh berries from a scenic Hillsboro Oregon homestead since 1853

Black Raspberries

  • Fresh season typically July 1st through July 31st
  • A small (2.0g) blue-black berry with a small seed
  • Also known as “Blackcaps”
  • Native to North America
  • Extremely dark pigment allows black raspberries to be used as a coloring agent. The USDA stamp on meat was made with black raspberry dye for many years.


Health Benefits

  • Have extremely high overall level of phenolic compounds compared to other berries. Phenolic compounds such as ellagic acid, gallic acid and rutin contribute to the healthful benefits of black raspberries.
  • Contain high levels of anthocyanins, which give black raspberries their rich, dark color. Anthocyanins work as antioxidants to help fight free radical damage in the body. The anthocyanin level of black raspberries is 214-589 mg/100g.
  • Antioxidant levels of foods are sometimes measured as ORAC (oxygen radical absorption capacity). The ORAC level of black raspberries is 77 μmoles/TE/g, about three times higher than blueberries, a very powerful antioxidant.
  • Rich in ellagic acid. Ellagic acid is a phenolic compound known as a potent anti-carcinogen, anti-viral and anti-bacterial. The ellagic acid level of black raspberries is 5.37 mg/g of dry weight.
  • Black raspberries continue to generate a high level of interest from research scientists due to their potent antioxidant and anti-cancer properties.