Blackberries are used in a variety of ways, either eaten alone as a snack, baked into a cobbler (we'll give you a recipe later), stirred into yogurt, as a topping for vanilla ice cream, converted to jam (we have a recipe for this, too ... later) and, I am told (ahem), blackberries provide a wonderful mast base for homemade wine.
Chances are, unless you have someone you buy your already-picked berries from or you are the proud owner of a bramble trellis in your backyard, you are going to need to head out into the edges of fields, by the shoulders of country roads or into the electric company's rights-of-way to find your blackberry yield.
Picking the blackberry is not for those without fortitude and determination. Seems like blackberries never grow anywhere it is easy to get to, so prepare yourself for much tramping and tromping to find the best brambles. And the bramble does not give up its fruit easily, so there is a bit a preparation you need to keep in mind before you head into the brush.
Long pants, long sleeves, a hat (baseball cap works best) and ankle-high leather boots are always my 'musts.' If the thought of wearing long sleeves seems a bit much for middle-of-summer attire, consider that the wild blackberry bramble is thorny and enjoys each of every opportunity to grab, prick, slap and scratch at exposed skin.
Once you have your picking spot chosen, how do you know what is ripe for picking? Well, folks, these are 'black'berries, so you want the ones that are a deep black and appear glossy in sunlight. A berry that is black but appears flat in direct light, is most likely overripe. These types of berries are fine if you making a jam or cobbler, but if you plan on snacking on the fruit, overripe is not going to do it. Specimens that appear with bits black and others reddish or purple are fine for picking, but will taste a tad bit more sour than glossy, black berries.
Picking the actual fruit is going to be a test of your pain threshold. The thorns of the cane are small and sharp. Most brambles will be of the type with angled thorns, which will grab and not want to let go. The best remedy is to make slow and steady movements in the bramble. Sudden movements tend to bring blood to the picker, even through clothing. If you move slowly, your clothing should protect you. You may be tempted to wear gloves. Don't bother. How are you going to handle the delicate fruit of the bramble if you can't feel it between your thumb and forefinger?
When moving into a bramble, understand that to get the best berries, you are going to have to work. You must be willing to move into the middle of thickets. This is accomplished mostly with your feet and legs. Push briars and weeds down and out with your feet, being mindful to not tramp down the blackberry brambles. You may want to come back to this spot next year.
Once to a prime picking area, pick first those berries you can see while standing upright. Once those berries are gone, try squatting underneath the bramble. It is important to reach into the bramble for berries you see, because sometimes going for one berry will reveal the location of several more. Grabbing multiple berries at once is possible, but understand when the fruits are ripe, they are very easily knocked to the ground with slight touch or shaking the bramble. Squatting will help you catch a few, but nothing is more frustrating to the berry picker than to have a three-quarter-inch jewel of juiciness fall out of reach just as you get to it.
Be mindful of where you are picking? Is it public land or privately-owned? If privately-owned, always ask permission. If there is an area you would like to search, ask most landowners and they might agree ... that is, for a share of bounty. Which leads to another issue ... be mindful of passers-by if on a country road. Chances are these folks know you, will know exactly what you are doing and will attempt to talk you out of your fruit. Because, you see, blackberry picking is tough business and they know it. That's why they are not in there with you. But sharing makes me feel good, so I never turn anyone down.
Depending on the thickness of the bramble and whether or not anyone else has come before you to a spot, picking a gallon or two of berries may take an hour or two. This really depends on the thickness of the bramble. To make picking easier, cut the top from a milk jug, leaving the handle. Then run a belt through the handle, so you will not be carrying your picking container and have two hands free. You should plan on needing both hands free for blackberry picking.
I picked today for about four hours and came away with three gallons of berries. Because blackberries are so tough to obtain, if you are planning on buying them from an individual, get ready to pay. Prices can range from $10-a-gallon to $20-per. Picking your berries on your own will save you some money and something about picking them yourself makes the eating so much better.
So get out there and start looking. There's probably only about a week left of prime harvest. And as always, as in anything else in Kentucky ... be mindful of snakes, wildlife and insects. You will want to shower soon after picking, as small ticks and bugs will want to be taking up residence on your person. A partner may be required for a thorough checking-out.
We made a cobbler with part of our harvest tonight ... went great with the meatloaf, mashed new potatoes, fresh cut corn and rolls.
Blackberry Cobbler
1 cup butter or margarine, divided
1 cup sugar
1 cup water
1 1/2 cups self-rising flour*
1/3 cup milk, room temperature
2 cups fresh blackberries
1/2 teaspoon ground cinnamon
2 tablespoons sugar
Directions
In a 10-in. round or oval baking dish, melt 1/2 cup butter; set aside. In a saucepan, heat sugar and water until sugar melts; set aside. Place flour in a mixing bowl; cut in remaining butter until fine crumbs form. Add milk, stirring with a fork until dough leaves sides of bowl. Turn out onto a floured surface; knead three or four times. Roll out to an 11-in. x 9-in. rectangle 1/4 in. thick. Spread berries over dough; sprinkle with cinnamon. Roll up, jelly-roll style. Cut into 1/4-in. thick slices. Carefully lay slices in baking dish over butter. Pour sugar syrup around slices (syrup will be absorbed). Bake at 350 degrees F for 45 minutes. Sprinkle sugar over top and bake 15 minutes more. Serve warm or cold. (*If self-rising flour is not available, use 1-1/2 cups all-purpose flour plus 1/4 teaspoon salt and 2-1/4 teaspoons baking powder.)
Blackberry Jam
6 cups crushed blackberries
1 package powdered pectin
8 1/2 cups sugar
Directions:
Put measured crushed berries in a pot. Add pectin and stir well. Place on high heat and stir constantly bringing quickly to a full boil with bubbles over the entire surface. Add sugar, continue stirring and heat again to a full bubbling boil. Boil hard for 1 minute, stirring constantly. Remove from heat and skim. Fill and seal containers. Process 5 minutes in boiling water bath.
No comments:
Post a Comment