The stars of the green hedgerows up and down the UK at the moment.
And what's not to love about them?
Shiny bright deep purple berries, that for many of us conjure up throwbacks to childhood and likely one of our first foraging experiences that folks I meet always forget IS foraging.
Every time I start a session I love asking people what they have foraged for before in their lives. Lots of people list of many things, wild garlic, field or horse mushrooms as a child (usually accompanied with a mention of a parent or grand-parent), or nettles and of course, our humble blackberry.
But occasionally some will say the opposite and immediately utter that they have never foraged for anything before prior to coming on a wander to learn.
But, and I like to press them on this, they have all, bar the very very odd one whom has never, all foraged blackberries. And this I think is SO important when considering the art of learning more wild foods. That you already had done this absentmindedly, likely many times, in your life.
So let's big it up for the blackberries, the gateway fruits to learning more, and it makes me smile to assure these people perhaps not daring previously to do more than pluck these abundant innocuous fruits, that they too can learn so much more, it's never too late, nor a race, and when I receive occasional emails or messages and even pictures from folks, it's lovely to see them confident with just a few more species than when they started.
So now. On to what there is to do with all these wonderful berries?
Firstly don't put them in your pockets. As a mother of four, three of which are all grown up my ADHD six year old decided to do just this...in a tan pair of shorts.
Anyhow, I digress.
Jam! Or jelly. Yes, old hat, but still the easiest thing to do to capture the flavours for the cooler days. We smear it over toast, add to whipped cream for cake filling, or you can even dilute the jelly down in hot water as an alternative to hot blackcurrant to take the chill out of an autumnal morning. Or add to your porridge.
Plus you get to make cute labels!
I have also been using my vacuum sealer to pack them and then freeze this year, but if you haven't got one, no matter, just a regular food bag sealed securely will work just as well, the bonus of the vacuum sealer is you can squish the pouches flat so saving on space.
Occasionally I used to make the odd bottle of infused spirits, before waving goodbye to 'wine 'o' clock' and alcohol forever, but still encourage those of you that do like a drink, to explore just adding some to a Kilner jar or similar with a little sugar, vodka/white rum and occasionally shaking to create some really punchy fruit flavours. Some folks add in then a few common hogweed seeds etc too, it's all play, so get creative with your potions!
Ice-cream is a winner. Truly. If you can be arsed, do try it. The recipe that I will be posting here on my blog when I catch a moment, is for blackberry & black pepper, and I'm sure you could add any number of other things to complement this seasonal as heck dessert. How about adding couple of finely chopped up windfall apples, and do a crumble inspired ice-cream?
The trick with any ice-cream is to not neglect the stirring as it sets in the freezer, if you don't do it enough then you will experience ice crystals. Just remember that and you can't go wrong.
That's me signing off for now, would love to know what you guys do with yours, and also how to get the pesky stains outta tan shorts! 😆
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