I had a wonderful experience this weekend, eating some of nature’s bounty here on the farm. I thought I’d share it with you. Talk about eating local! 🙂
Blackberries in the wild
What I picked on my evening stroll
Back in the kitchen: washed berries
After much internal struggle, I elected to make preserves instead of a pie
Sugar is the only thing I added
Blackberries get a little red when you start cooking them.
Near catastrophe was averted. I was amazed that so much boiling volume happened, since I added no liquid.
The yield wasn’t what I had hoped for all those berries, but what I do have is thick and chunky and tastes great… sour and sweet (since I didn’t add too much sugar). I now have refrigerator jam for the week.
Blackberry topping and just a tiny bit of maple syrup atop my healthy waffles. I’d give you the recipe, but I just threw it together by memory until it looked right. (Whole wheat pastry flour, an egg, a little sugar, and milk.) It turned out nicely!