Blackberries don’t always get the love they deserve. They’re usually not quite as sweet as some of their berry brethren and they can be as seedy as Skid Row. But the berries we found at the Maplewood Farmers’ Market last week were a delight, with just enough astringency to provide a welcome bite.
Blackberries have a particular affinity for peaches. Lucky for us, peaches are in season right now as well. Last week’s peach ice cream found new life when we carefully mixed in some of the berries from Centennial Farms. We’re contemplating cooking them down a little and swirling them through a pound cake batter or puréeing them to use in these fruit-filled homemade marshmallows. A friend took some of the berries and baked them into a rich custardy French tart known as clafouti. It’s traditionally made with cherries, but blackberries work just as well.
Blackberries, which could also easily go into cakes, muffins or salads, are easily affected by moisture and can get moldy fairly quickly. Counteract this by storing them in the crisper drawer and only washing them right before use. Drop a few in a glass of Prosecco for a refreshing summer quaff. But given the high temperatures this week, with no relief in sight, the best way to enjoy blackberries might be to position a cool bowlful next to you on the couch and eat them straight up, no chaser. Then you’ll feel the blackberry love.
This article appears in Jul 1-31, 2011.