Tag Archives: blackberries

Berry Beety Salad

Nothing says summer to me as much as blackberries.When I was a kid I would stuff my face with as much as I could find, and wore the scratches and stains with pride. Here in Oregon, it seems they are always growing everywhere, along sides of roads, in fields, in random bunches here and there, in most people’s yards. We are going to have a bumper crop in our backyard this year. I don’t know anyone who actually planted their blackberries, but everyone seems to have some. Although whatever variety of berries in my yard isn’t quite ripe yet (we counted 5 black ones today, but the rest are still green or red), farmer’s market was bursting with them. I picked up some Marion berries (a local variety of blackberry) that tasted just like sunshine.

In my farm box this week there were greens, greens and more greens. I still have some lettuce from last week too, so I’ve committed to eating some sort of lettuce based meal every day this week in hopes of using it all up. Last night I roasted beets (also in my box this week, yay!), made a simple but lovely blackberry vinaigrette and ended up with this beautiful and delicious salad. When salads taste like this it is far from a hardship to eat them every day.

Beets, berries, goat cheese, oh my!

Beets, berries, goat cheese, oh my!

Berry Beety Salad

2-3 cups leaf lettuce
1/2 cup blackberries plus a few for dressing
3-4 beets
1-2 oz. goat cheese
1 tbsp. balsamic vinegar
1 tbsp. olive oil
1/2 tsp. dijon mustard
Salt & pepper

Heat oven to 400˚. Place beets on a baking sheet. Drizzle with a bit of olive oil. Bake for 30-40 minutes until a fork goes in easily when you stab them. Let cool. Peel if desired and cut into bite size pieces.

In a small bowl crush a few blackberries with a fork. Add balsamic vinegar, olive oil, dijon and salt & pepper. Whisk together to make dressing.

Pile lettuce on a plate. Top with beets and blackberries. Drizzle with dressing and top with goat cheese. Finish with a few grinds of black pepper. Serves 1-2. I ate all this myself, so multiply recipe accordingly.

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Blackberry Pear Crisp

Farmer’s market doesn’t open in my town until next month, but an indoor fruit and veggie market just opened recently down the street from me.  They source almost all of their goods (except for citrus) from the local area, so it’s close enough to a farmer’s market for me, with the added bonus that I don’t get rained on while I shop.

This week when I stopped by the fruit market, I saw a beautiful sight, the first blackberries of the year!  They grow like wildfire around here in the summertime, so seeing them automatically makes me think of blue skies and sunshine.  So far this spring, there has been very little blue skies and sunshine, so I looked at these berries and saw hope!  Hope that summer is actually on its way!

In the height of summer when the berries are extra ripe and sweet, I don’t even add sugar when I make this.  But some of these early berries were a little on the tart side, so I added a little just to soften the bite.  The pears also added a little natural sweetness too.  This dessert has the added benefit of being pretty healthy, at least until you top it off with a big scoop of berry ice cream.

Blackberry Pear Crisp

Blackberry Pear Crisp

1 pound blackberries
3 pears, sliced
1 tbsp. sugar
1/2 tsp. cinnamon
1/2 tsp. cornstarch
1/3 cup flour
1/4 cup sugar
1/3 cup oats
1/3 cup nuts
4 tbsp. butter, cut up in small pieces

Mix fruit and 1 tbsp. sugar, cinnamon, and cornstarch in a baking dish.

In a food processor, add flour, remaining sugar, oats, nuts and butter.  Pulse until it resembles large crumbs.  If you don’t have a food processor, you can do this in a bowl with 2 butter knives.  Sprinkle on top of fruit.  Top with a few more dabs of butter if desired.  Bake at 375 for about 30 minutes (a little longer if needed) until topping begins to brown.  Serve warm with whipped cream or ice cream.

Blackberry Pear Crisp a la mode

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