Blackberries

As I sit down to type, I see my purple-stained fingers and imagine that there’s some evidence of berries on my face as well. It’s sort of a constant right now, when the blackberries are ripe.

The Himalayan blackberries, to be more specific. The ones that crop up in the untended verges, all the compacted, abused, spent… humanly impacted places. And not just grow, their thick vines grow impossibly long, arching up and out and forming a tangled mass that quickly overwhelms fences and given the chance, swallows small buildings.

Which is precisely why, for 50 weeks out of the year, I curse the blackberries and cringe at their sight. But then there is that window in late summer when the berries are ripe, and our relationship becomes so much more complicated.

For those few weeks, the overgrown corners and unkept edges hold the abundant, sweet taste of late summer. We have plenty around the homestead but I always smile to see people picking along roads and around town, braving a tangle with the vines to fill a bucket or a bag. The berries are free, but not without cost. Payment will come by way of shredded shirtsleeves, time with tweezers spent extracting festering thorns from tender fingers, and the tell-tale marks of forearms criss-crossed with bramble scratches.

I love wild berries for the ways they taste wild – their tang, tartness, complexity mixed with the sweet. But there is none of that in these blackberries, they are just big and sweet and juicy. The sort that will drip down your chin if you’re not careful.

I baked a peach-blackberry crisp last week. When we finished it off on day three, I washed the pan and made another without bothering to put it away empty. As we were finishing off the second one, Dean subtly mentioned that there were just enough peaches left for a third. If you find yourself in possession of peaches and blackberries, I highly recommend you make one for yourself. (My only modifications were to cut the brown sugar to 1/3 cup and use AP wheat flour.)

In summation: Himalayan blackberries, love and hate. Which seems alright, I should undoubtably spend more time considering how nothing is as simple as my judgments of it.

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