Among the things that I love and hate simultaneously, blackberries are probably right up there. I hate those nasty, tenacious and painful vines that invade our gardens, ditches and any spare piece of dirt they can find. That is, I hate them until August when I start seeking out the best patches in a mission to pick as many of their luscious berries as possible. I grew up in a family of berry pickers, mostly wild berries because they were free, and so we gathered blueberries, huckleberries, rosehips and of course blackberries.
Late every summer, my brothers and I would have to accompany our parents to Lulu Island (now Richmond) to the Delta Rice Mill. I have no idea how they found this spot but it was the world’s blackberry capital and it felt like forced labour as we filled buckets and buckets of berries. Our reward was a shared popsicle and all those berries went home and to ferment in crocks in my parents’ bedroom (apparently the right temperature). The wine was bottled and stored in the basement, where much of it would explode, scaring the wits out of visiting friends. My brothers would steal it but I didn’t try it until I was much older when I discovered how truly awful it was. I was recently reminiscing with my brother who can’t even look at a blackberry, he hates them so much. It had the opposite effect on me and there is not much I enjoy more than a warm summer afternoon picking berries and there are perfect spots in the Creek. Nobody in my family will help but I still manage to get enough to make all kinds of blackberry things: jams, jellies, liqueur, cordials, shrubs and kombucha, (no wine). So, I thought this is the time to share a couple of ideas. (By the way, lest she get offended, I should mention I have a friend who does make a very fine blackberry wine.)
1. Blackberry jelly––worth the effort and no one can complain about seeds in their teeth. There are recipes using pectin but you can find one that uses apples instead. Aside from the obvious uses, a couple of spoonfuls can take your gravy up a notch.
2. Blackberry jam––try adding a tablespoon or two of freshly ground black pepper to your recipe. Yum!
3. Blackberry shrub and cordial––the difference between a shrub and a cordial is vinegar. I use my dad’s shrub recipe, which involves filling a large gallon jar with berries and then covering them in white vinegar and letting the jar sit until you have time to deal with it. (Days, weeks, months?) Strain it and boil it for one minute with a cup of sugar for each cup of juice. Store in your pantry and pull it out to mix with soda and ice for a refreshing summer drink or serve it as my dad did, as a hot winter drink. (Clears your sinuses!) You can find lots of recipes for a cordial, but they do not keep as long and need to be refrigerated. Both are fun to use in cocktails.
4. Okay here it is, the best blackberry dessert. I got this recipe from a friend who lives on Crowe Road, who got it from another friend on Crowe Road, so let’s call it: Crowe Road Blackberry Special.
Nut crust–note you can use a regular baked pie crust instead:
2 1/2 cups ground nuts (pecans, hazelnuts or walnuts)
1/4 tsp cinnamon
1/3 c sugar
4 T melted butter
Combine and press into the bottom and sides of a large pie plate. Chill
Filling: note you can use fresh or frozen blackberries
Layer 1
2 c blackberries
1 T cornstarch
3 T sugar
Simmer together for 8 to 10 minutes, until thick and glossy.
Allow to cool and spread on pie crust
Layer 2
250g cream cheese
1/3 c sugar
1/2 tsp vanilla
Beat together and then fold in 1/2 cup of whipped whipping cream
Spread over chilled blackberries
Layer 3
3 squares of semi or bitter sweet baking chocolate
3 T butter
melt and allow to cool slightly before spreading over cream cheese layer
Refrigerate for a few hours before serving.
Make it on Friday or Saturday night and then you can dance the calories off at the Legion. This Friday it’s Matchbox Blues, up from Vancouver to play those late ‘60s Chicago style blues. On Saturday night, it’s Buddy and the Scarecrow with Deanna Knight –– 8 p.m. for both shows.
Also happening this weekend, Beth Hawthorne’s pottery studio will be open so you can see her new work. Saturday 10 a.m. to 3 p.m., 1117 Roberts Creek Rd.
Slow Sundays has a great line up this week including Mel and the Other Guys, The Jazz Budz, and Caravan Paradiso.
Be sure to stay after Slow Sunday for the unveiling of the new mural on the back of the library and bring some food to share for the potluck celebration to follow. Donations will be collected for mural expenses.
While all that is going on, across the street One Tiny Farm is having their Happy Hour Fundraising for Food Security offering cocktails, board games and music, 2 to 6 p.m.
So much more to write about but I got carried away with blackberries. Have a great week!
