Each and every summer, I can be commonly found at the local park amongst the brambles. Doing nothing suspect, mind you – only furtively scanning the bushes for the plumpest of blackberries, and collecting them in a big plastic box. I’ll return home with said box full to the brim, with red-stained hands and stinging legs, but pleased with my hoard of what is essentially free food. Instead of plucking my berries from supermarket branches, I prefer to invest my own labour in gathering all-you-can-eat, organic, 100% free ones, and stashing them squirrel-like in the freezer to use all year round. As people buy packs of imported or frozen berries at large expense, I’m laughing, enjoying nature’s bounty.
Alas, it’s almost as perfect as it sounds. I’m a sucker for a frozen blueberry, and can eat them like sweets. At least with blackberries, my gathering instincts save me some of the money I throw at their blue cousins – and there’s something intrinsically rewarding about eating the produce of your own hands. (Ok, that’s not quite true either. I don’t know who planted them. I’m joking.)
I can’t post the recipe, for copyright reasons, but here’s the link. It’s for for blueberry muffins, but to use up my glut of blackberries, I’ve swapped them out for the latter, as well as dairy-free spread in place of oil. They’re still gorgeous, light and fluffy with a citrus twang. Give them a go!