Fruit of the Week: Blackberry pt. 4

Preparation and Serving:
– Do not wash blackberries until you are ready to use
– Rinse in a bowl of cold water, swish around to remove surface dirt, gently lift them out of water and pat dry using an absorbent towel, this will also help bring them back to normal room temperature, increases their flavor and enrich their taste
– Blackberries can be used in desserts, jams, seedless jelly, wine, pies, crumbles, candy, fruit/vegetable salad, ice cream, sorbets, juice
– Can be eaten raw

Blackberry Cobbler

Blackberry Cobbler
Makes 1 9×13 inch cobbler

Ingredients:
1/2 cup butter
2 cups self-rising flour
2 cups white sugar
2 cups milk
3 1/2 cups blackberries

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Once oven temperature is reached melt butter in a 9×13 inch baking pan.
3. In a medium bowl stir together the flour, sugar and milk; batter will be slightly lumpy.
4. Pour mixture on top of melted butter in baking pan.
5. Do not mix butter and mixture together.
6. Drop blackberries into batter; if more crust is desired add less blackberries.
7. Bake in preheated oven for one hour or until golden brown.
8. Enjoy!

Fruit of the Week: Blackberry pt. 3

Selection and Storage:
– The blackberry tends to be red during its unripe (“green”) phase, leading to an old expression that “blackberries are red when they’re green”
– Blackberry season generally lasts from June to September
– Berries are either handpicked or harvested using machines in large-scale farms
– Choose berries that are bright, shiny, completely black, and plump
– Avoid unripe, overripe, bruised, damaged, and mushy berries
– Blackberries are highly perishable and sensitive to handling, use them as soon as possible
– To store, place them inside the refrigerator where they stay fresh for up to 4-5 days

Blackberry Spinach Salad

Blackberry Spinach Salad
Makes 8 servings

Ingredients:
3 cups baby spinach, rinsed and dried
1 pint blackberries
6 ounces crumbled feta cheese
1 pint cherry tomatoes, halved
1 green onion, sliced
1/4 cup finely chopped walnuts (optional)
1/2 cup edible flowers (optional)

Directions:
1. In a large bowl, toss together baby spinach, blackberries, feta cheese, cherry tomatoes, green onion, and walnuts.
2. Garnish with edible flowers.
3. Enjoy!

Fruit of the Week: Blackberry pt. 2

Health:
– High nutritional contents of soluble and insoluble dietary fibre (produces healthful compounds in your body, prevents constipation), vitamin C (essential nutrient), and vitamin K (helps you to synthesize blood proteins, strengthens bones)
– Blackberry seeds contain oil rich in omega-3 and -6 fats as well as protein and dietary fibre

Whole Grain Blackberry Coffee Cake

Whole Grain Blackberry Coffee Cake
Makes 1 loaf

Ingredients:
1 ¼ cups all-purpose flour, divided
3/4 cup quick cooking oats
3/4 cup packed light brown sugar
3 tablespoons butter
1 cup whole wheat flour
1 cup milk
3/4 cup granulated sugar
1/4 cup canola oil
1 egg, slightly beaten
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups blackberries
1/4 cup chopped walnuts

Directions:
1. Preheat oven to 350°F.
2. Coat 9 x 5 x 3-inch loaf pan with nonstick cooking spray; set aside.
3. Combine ¼ cup all-purpose flour, oats, brown sugar and butter in small bowl.
4. Mix with fork until crumbly; set aside.
5. Combine remaining 1 cup all-purpose flour, whole wheat flour, milk, granulated sugar, oil, egg, baking powder, cinnamon and salt in large bowl.
6. Beat with mixer or whisk 1 to 2 minutes until well blended.
7. Fold in berries.
8. Spread batter in prepared pan.
9. Sprinkle evenly with reserved oat mixture.
10. Top with chopped walnuts.
11. Bake 38 to 40 minutes or until toothpick inserted into center comes out clean.
12. Serve warm and enjoy!

Fruit of the Week: Blackberry

– Blackberries are related to rasberries, the main difference between the two is that raspberries have a hollow centre and blackberries do not
– Despite it’s name, the blackberry is not technically a berry, it is a fruit.
– Blackberries have been eaten by humans over thousands of years
– There are over 375 species of blackberry
– Native throughout Europe, northwestern Africa, western and central Asia and North and South America
– Blackberry shrubs can grow up to nine meters tall
– The shrubs have thorns that can easily tear through denim (so be careful when picking!)
– Blackberries grow very fast in woods, scrub, hillsides, hedgerows, wasteland, ditches, and vacant lots as they can tolerate very poor soil
– Certain caterpillars, as well as deer, eat blackberry leaves
– The actual fruit is eaten and seeds dispersed by foxes, badgers, and small birds
– In the United Kingdom and Ireland, harvesting the berries is a popular pastime
– However, in Australia, Chile, New Zealand, and the Pacific Northwest of North America, some blackberry species are considered an invasive species and a serious weed
– In some parts of the United States, wild blackberries are sometimes called “Black-caps”
– Blackberry shrubs bearing flowers yield a medium to dark, fruity honey

Blackberry Pie

Blackberry Pie
Makes 1 9-inch pie

Ingredients:
4 cups blackberries
1/2 cup white sugar
1/2 cup all-purpose flour
1 recipe pastry for a 9 inch double crust pie
2 tablespoons milk

Directions:
1. Preheat oven to 425 degrees F (220 degrees C).
2. Combine 3 1/2 cups berries with the sugar and flour.
3. Spoon the mixture into an unbaked pie shell.
4. Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust.
5. Seal and crimp the edges, and cut vents in the top crust for steam to escape.
6. Brush the top crust with milk, and sprinkle with 1/4 cup sugar.
7. Bake in the preheated oven for 15 minutes.
8. Reduce the temperature of the oven to 375 degrees F (190 degrees C), and bake for an additional 20 to 25 minutes, or until the filling is bubbly and the crust is golden brown.
9. Cool on wire rack.
10. Enjoy!