Stray Kitchen is our column all about food written by renowned local produce expert, food writer and chef, Stephanie Moon. Stephanie is a champion of food produced in the UK and particularly in Yorkshire and the Harrogate district.
Whether you are a fan of foraging or not, chances are you have done some blackberrying or brambling in your time. For me, blackberries are the wine gums of the forest – and I always end up popping them like sweets!
This year is looking like a good one for the hedgerow and the blackberries near me are thinking about ripening soon – so we have to be ready.
These luscious berry jewels are sweet and lemony in taste, deep purple in colour, and best of all in these Northern parts… they are free!
I love to go blackberrying with my dogs on a walk. I take the taller hanging fruit, they happily munch on the lower berries, and everyone is happy. The only time it goes wrong is when they get bored, because I certainly never do!
On the outskirts of Harrogate there are many who blackberry or “Go Brambling”. But the good news is, there is plenty to go around and we can all get involved. Brambles are rich and juicy, and once you have purple fingers and a full bag you know you are doing it right.
Here’s my advice on where to pick:
- Always stay on a public footpath – or the local farmers might get upset by people popping into fields willy nilly
- Be prepared: have a vessel or freezer bag at the ready to carry the blackberries in
- Have some water to splash on your hands afterwards, as they will go purple!
- If you are going to pick on the road side, use the road less travelled. There will be a lot more pollution if you’re foraging on the A59
What to do with your blackberries
Steph’s blackberry jam tarts
With over 2,000 varieties, there can be a lot of variation in the perfume, size and type – but the end game of a delicious berry is the same.
Blackberries make superb jam, and the high acidity means it always sets.
Last year I used my blackberrying efforts in some bramble jam tarts, using some left over sweet pastry. They really were super- sometimes the best recipes for local foraged foods are the simplest.
For something more savoury, roast duck or even game carved with pickled blackberries is delicious too.
Going posh? Blackberry souffle goes a shade of purple rarely seen and is especially good if you have some compote in the centre. You could try is served with vanilla “Anglaise” or a scoop of ice cream – but in this case, not custard!
But if you’re going more traditional with a bramble and apple pie, you’ll need the custard in full boats.
Another great thing about blackberries is they freeze well – both as raw fruit or as raw pies. You could even make a batch and just bake when you need them. You can check out my pie pastry recipe here.
Happy brambling!
Steph x
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