Our blackberries will start to ripen about the second week of July. They will keep coming on until the middle of August. They are thornless varieties and are supported on trellis which makes for super easy picking!! Serve them as they are with honey drizzled on them or tossed with a little sugar.

Storage*

Blackberries freeze very well, allowing you to enjoy them practically all year long. Freezing them is easy. Place berries in a single layer on a cookie sheet and then place the sheet in the freezer until they are frozen solid. Then remove them from the sheet and place them in a freezer bag. They will keep for a long time this way allowing you to enjoy them whenever you get a craving for delicious berries or to make one of the recipes below!!

About Blackberries*

 The blackberry is called an "aggregate fruit" because each berry is a cluster of tiny fruits or druplets. Each druplet has a seed, and, unlike raspberries, blackberry druplets remain centered around the core even after the berry is picked. It is an ancient fruit mentioned int the Bible and prescribed by the Ancient Greeks for gout.

Health Benefits of Blackberries*

 Blackberries abound in antioxidants, such as anthocyanin pigments (responsible for the purplish-black color), vitamins C and E, and ellagic acid which may also provide protection against cancer and chronic disease. Blackberries are also considered to be an astringent because of their high tannin content. Studies show that tannins tighten tissue, lesson minor bleeding, and may help alleviate intestinal inflammation. Cooking does not seem to destroy ellagic acid, so even blackberry jams and desserts retain health benefits.

Recipes

We have a limited supply of frozen berries available. Come get some and try some of the delicious recipes below.

Sherry's Blackberry Cobbler

1 quart of fresh blackberries 1 1/2 c. of sugar 1 can of biscuits (regular) 1/2 - 3/4 c. of flour Cook berries, sugar and flour with a small amount of water (approximately 1/4 cup). Place half of the biscuits in the bottom of an 8x8 or 9x9 baking dish sprayed with non stick cooking spray. Pour the cooked berries on top of the biscuits. Place the rest of the biscuits on top. Bake at 375 degrees for approximatley 15-20 minutes.

Blackberry Downpour

 2 c Blackberries 2 1/2 c -Water Raw sugar; to taste 1 pn Sea salt; small pinch Crushed ice, to serve Pineapple slices; to garnish Soak the blackberries in the measured water overnight. Mash the blackberries into the water, then put the mixture through a sieve. Add sugar and salt and mix thoroughly. Refrigerate the mixture for about 30 minutes. Serve in tall glasses, topped with crushed ice and garnished with pineapple.

Blackberry Dessert Sauce

2 c Blackberries 1 tb Sugar 1 tb Butter; soft 1 1/2 c Confectioner's sugar 1 Egg white Wash blackberries and put them in a bowl with the granulated sugar. Mash the berries with a fork to draw out the juice. In a separate bowl, mix together thoroughly the butter and confectioners' sugar. Stir in the egg white, stiffly beaten, and add the berries shortly before serving. Serve the sauce over ice cream, puddings, custards, or cakes.

Blackberry Cake

2 c Light brown sugar; firmly packed 3 c All-purpose flour 1 ts Salt 2 ts Ground cinnamon 1 ts Ground nutmeg 1 ts Ground cloves 3 Eggs; beaten 1 c Butter; melted 1 c Buttermilk 1 1/2 c Blackberries; fresh or frozen 1 tb Soda 1/2 c Finely chopped walnuts 1/2 c Golden raisins Combine first 6 ingredients in a large bowl and mix thoroughly; add eggs, butter, buttermilk and blackberries. Beat by hand until smooth. Stir in soda, walnuts and raisins. Spoon batter into a greased and floured 10-inch Bundt pan. Bake in preheated oven at 350 degrees for 55-60 minutes or until cake tests done.

 Blackberry Ice Cream

4 c Fresh Blackberries 1 c Water Sugar 2 1/2 c Whipping cream Blackberries for garnish Mint leaves for garnish Line strainer with two layers of dampened cheesecloth. Set over large bowl. Combine berries * and water in medium saucepan. Slowly bring to boil. Reduce heat and simmer gently until soft, about 10 minutes. Pour into cheesecloth-lined strainer. Let stand until juice has drained into bowl, about 30 minutes. Gently squeeze pulp to extract remaining juice. Measure berry juice into heavy medium saucepan. Add 1 cup sugar for each cup juice. Cook over low heat, swirling pan occasionally, until sugar dissolves. Increase heat and boil syrup 2 minutes. Cool completely. Mix 2 1/2 cups syrup with cream. Refrigerate until well chilled. Process blackberry mixture in ice cream maker according to manufacturer's instructions; ice cream will be soft. Freeze in covered container several hours to mellow flavors. Garnish with fresh berries and mint leaves.

Blackberry Pie

1 1/4 c Sugar 2 tb Cornstarch 4 c Blackberries 1/4 c All purpose flour 1/8 ts Salt 2 Pastry for 9" pie Combine sugar, flour, cornstarch, and salt. Toss with blackberries. Line 9 inch pie plate with pastry. Add blackberry mixture. Adjust top crust; cut slits to allow steam to escape. Bake in 400 degree oven for 40 to 45 minutes.

 * information gathered at wholehealthmd.com