I love blackberries. I love them a lot. I'd characterize it as more of a passionate, sparkling affair.
Vine-ripened, they are just about the most delicious thing I've ever tasted. They are summer, freedom, fun, giggling, adventure, end-of-a-hot-day sighs. Perfection.
Every summer (assuming I'm in the Northwest), I head out with my pails (typically a random assortment of plastic tubs). I dress in hardy clothing (if I don't, there will be blood). I wear tough shoes (again, with the blood). And then I pick. I pick a lot. Enough for pies and crisp, ice cream and breakfast (which is often crisp). I freeze it for later, and savor every bite. There is something about this amazing, weed-like vine (it grows like crazy out here!) offering nature's bounty that delights me to no end. If I don't make at least one blackberry crisp, I feel it as a loss.
Blackberry picking is the perfect combination of danger, tantalizing moments, sweetness, and effort. Danger because the thorny vines grab and poke and tear your skin (ask a friend who tried to wear shorts and sandals out picking with us last year). Tantalizing moments because the best, biggest, ripest berries are always just out of arms' reach. Sweetness, because, well, they're ripe berries. And effort for the hours of reaching, and narrowly escaping sharp thorns, for the hot sun, the little spiders, and the standing on tip toes or reaching from ladders. All of this is totally worth it.
This Labor Day weekend we (I had help) picked nearly 4 gallons of blackberries. We picked at a place I've been going since childhood, where the berries get so big that just two of them can fill your hand. I have to remind myself to eat them as I'm picking, because since the age of about 9 it occurred to me that if I didn't eat so many as I was picking, I'd have loads more to cook with and munch on later...
We made a cobbler. Then we made a crisp. We made vanilla ice cream to go with the crisp. We ate the crisp after dinner, and again for breakfast. It's delicious with yogurt. It's probably delicious with bacon and sandwiches.
My crisp recipe is one of the best. It has come from years of practice, having to make it up when I didn't have the recipe with me, adding more of this because we were out of that. It's best just out of the oven, when the crisp is still crispy and the berries still hot. It is a delectable combination of brown sugar, butter, old fashion oats, flour, and cinnamon. Sometimes I add nutmeg. With apple crisp I add a little bit of powdered ginger. With blackberries, I add almost no sugar to the berries themselves because the sweet topping and the sweet-tart flavor of the berries is the perfect combination.
After our picking extravaganza, I lugged a giant plastic bag of berries home with me and it is sitting in our fridge, taunting me with its potential. I put blackberries in my breakfast this morning. Tonight I might make jam.
photo credits:
