Blackberry Season
By Jennifer A. Wickes
Copyright 2004
Science
Rubus Villosus
Varieties
There are thousands of varieties located throughout the United States and Europe (Northern Hemisphere). They are the largest of the wild berries. They grow on thorny bushes known as brambles.
Season
May to August
How to Select
Look for plump, dark colored berries that have no hulls. An indication that the berries were picked too early are hulls that are still present. These berries will be tart.
Storage
Store unwashed blackberries in a single layer in an airtight container for 1 - 2 days.
Trivia
In ancient times, blackberries were symbols of healing, protection and money.
Blackberry leaves, when moistened, used to be used as a cure for scalds.
Wine Pairings
French Colombard, Grenache Rose, Cabernet Sauvignon, Sauternes, Vouvray, Moscato D-Asti, Auslesen
Spices
Allspice, anise, basil, cardamom, cinnamon, cloves, coriander, ginger, mace, nutmeg, tarragon
Equivalencies
1 pint fresh = 2 cups
10 oz. frozen = 2 cups
Preparation
Wash in cool water before serving or preparing.
When baking in cakes or muffins, an acidic environment is required so that the berries do not lose their color. Always use buttermilk or add some lemon juice to the recipe.
Nutrition
Vitamin A, Vitamin C, calcium, folate, magnesium and iron.
Quote
"O, blackberry tart, with berries as big as your thumb, purple and black, and thick with juice, and a crust to endear them that will go to cream in your mouth, and both passing down with such a taste that will make you close your eyes and wish you might live forever in the wideness of that rich moment."
Richard Llewellyn, Welsh novelist (1907-1983)
More Information
Oregon's Raspberries & Blackberries
Recipes
Blackberry Custard Pie
By Jennifer A. Wickes
copyright 2004
1 pie crust (9 inch)
1/2 cup blackberry jam
4 cups whole milk
6 egg yolks
2 tablespoons honey
1/8 teaspoon kosher salt
1 teaspoon vanilla extract
2 tablespoons bourbon
1 pint blackberries
Bake the pie crust as per instructions.
Allow the pie crust to cook completely.
Spread the blackberry jam onto the bottom of the pie crust.
Heat the milk until scalded.
Beat the egg yolks together until light and smooth. Add the honey and salt. Mix well.
Gently temper the eggs with the milk (add the scalded milk slowly, in a steady stream, while stirring constantly). Care must be taken that the eggs do not curdle (scramble from the heat of the milk).
By Jennifer A. Wickes
Copyright 2004
Science
Rubus Villosus
Varieties
There are thousands of varieties located throughout the United States and Europe (Northern Hemisphere). They are the largest of the wild berries. They grow on thorny bushes known as brambles.
Season
May to August
How to Select
Look for plump, dark colored berries that have no hulls. An indication that the berries were picked too early are hulls that are still present. These berries will be tart.
Storage
Store unwashed blackberries in a single layer in an airtight container for 1 - 2 days.
Trivia
In ancient times, blackberries were symbols of healing, protection and money.
Blackberry leaves, when moistened, used to be used as a cure for scalds.
Wine Pairings
French Colombard, Grenache Rose, Cabernet Sauvignon, Sauternes, Vouvray, Moscato D-Asti, Auslesen
Spices
Allspice, anise, basil, cardamom, cinnamon, cloves, coriander, ginger, mace, nutmeg, tarragon
Equivalencies
1 pint fresh = 2 cups
10 oz. frozen = 2 cups
Preparation
Wash in cool water before serving or preparing.
When baking in cakes or muffins, an acidic environment is required so that the berries do not lose their color. Always use buttermilk or add some lemon juice to the recipe.
Nutrition
Vitamin A, Vitamin C, calcium, folate, magnesium and iron.
Quote
"O, blackberry tart, with berries as big as your thumb, purple and black, and thick with juice, and a crust to endear them that will go to cream in your mouth, and both passing down with such a taste that will make you close your eyes and wish you might live forever in the wideness of that rich moment."
Richard Llewellyn, Welsh novelist (1907-1983)
More Information
Oregon's Raspberries & Blackberries
Recipes
Blackberry Custard Pie
By Jennifer A. Wickes
copyright 2004
1 pie crust (9 inch)
1/2 cup blackberry jam
4 cups whole milk
6 egg yolks
2 tablespoons honey
1/8 teaspoon kosher salt
1 teaspoon vanilla extract
2 tablespoons bourbon
1 pint blackberries
Bake the pie crust as per instructions.
Allow the pie crust to cook completely.
Spread the blackberry jam onto the bottom of the pie crust.
Heat the milk until scalded.
Beat the egg yolks together until light and smooth. Add the honey and salt. Mix well.
Gently temper the eggs with the milk (add the scalded milk slowly, in a steady stream, while stirring constantly). Care must be taken that the eggs do not curdle (scramble from the heat of the milk).
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