Ingredient of the week: Blackberries
Aug 17, 2012, 2:08 PM | Updated: Oct 11, 2024, 10:20 am
Wild blackberries are a delicious but delicate crop, a favorite food of man and animals. Pick the berries as they ripen on the canes, soft to the touch and almost ready to fall into your hand. Berries with any red still in them are acidic and will taste tart. Leave them for another day. (AP Photo/Dean Fosdick)
(AP Photo/Dean Fosdick)
Many people have childhood memories of picking wild blackberries and the Seattle Kitchen Show staff is no exception.
“I remember carrying my daughter on my shoulders,” says Tom Douglas, “because we would clip the blackberries high enough that we couldn’t reach them and all of a sudden we couldn’t reach them. So she would get up and stand on my shoulders and pick blackberries and we’d make Loretta’s favorite blackberry pancakes.”
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With all this warm weather, it’s the perfect time to get out and pick blackberries for pies, jams, and more. Listen in for the all of the Seattle Kitchen recommendations for cooknig blackberries.
Seattle Kitchen can be heard on 97.3 KIRO FM on Saturdays at 2 p.m., Sundays at 10 a.m. Available anytime ON DEMAND at MyNorthwest.com.
