Yesterday as we finished our farmer’s market shopping (peaches!), Tom–who keeps close track of such things–announced, “This moment is the absolute peak of blackberry ripeness.” Fortunately, we were ready–we never go anywhere during blackberry season without buckets and clippers (to cut away blackberry attack-branches) in the car or the bike basket.
We picked loads at our super-wonderful, super-secret, urban blackberry patch. All of us were quickly prickled and messy-fingered. My friend Jennifer, of lovely little Fat Rooster Farm in Vermont’s White River Valley, says, “Anyone who complains about the price of blackberries at the farmer’s market hasn’t picked them!” I agree. Even so, I was glad to be out picking with my sweeties instead of paying $19/half flat–the going rate at yesterday’s market. Amidst our constant cries of “ouch!” and the spiders in our hair, Claire sneaked up and put this blackberry juice handprint on my pickin’ pants! An improvement.
There was cobbler with friends at the table that evening, and tonight is a family jam session. It goes quickly if everyone helps with the mashing and stirring. Making jam can seem like a Big Huge Deal, but just as we keep the buckets and clippers ready, we also keep the canning stuff out during berry season. If a big bucket turns up, then we’re ready, and the jamming feels much more routine, like something we “just do.” (See my earlier post on DIY Rubber Stamp Jam Labels.)
There’s enough left from this picking for a pie. Lots of my friends tell me they’ve never made a pie, and feel intimidated at the thought. Does anyone want a Tangled Nest Pie Tutorial? I’d be happy to do one!
Meanwhile: Happy, Sweet, Delicious Fall Foraging.