A Ramble Through the Bramble 
Some call them weeds, others a thorny nuisance (to arms, legs, and pride), but whatever the reputation, wild blackberries are undeniably delicious. Packed with antioxidants, vitamins and fiber, these juicy morsels are as nutritious as they are tasty. And if you know where to look and have a good recipe at the ready, we promise: the juice is absolutely worth the squeeze. 

Surprisingly, blackberries aren’t technically berries. Each “berry” is actually an aggregate of tiny fruits called drupelets. Their season typically runs from June through September. California is home to eleven blackberry species, and both Nevada and Placer counties are teeming with brambles just waiting to be explored. Jump to Recipe.

Foraging Pro Tips 
First things first: be aware of your surroundings. Much of the area may be National Forest, but you can easily cross into private land without realizing it. And even on public lands, like National Parks, specific foraging rules apply – know them before you go. 

Dress wisely. Long pants and closed-toe shoes are a must (unless you’re aiming for that scratched-up look). Durable fabrics like denim offer added protection. For serious pickers, a heavy-duty glove, like a welder’s glove, can help you part the brambles for easier picking. Whatever you wear, expect blackberry juice stains that may never come out. And remember to only pick the berries that are deep purple-black. If they’re red, they’re not ripe. 

Making the Most of Your Bounty 
If you’re brave (and smart) enough to venture out and gather these juicy gems, your taste buds will thank you. But don’t wait too long – blackberries are highly perishable and should be eaten or frozen within a couple of days. That goes for thawed berries, too: use them quickly for the best flavor and texture. 

So, got those berries ready? Good, let’s get to using ‘em! 

Summer Fruit Mini Buckles  

A buckle is a cake that is so stuffed with fruit that it “buckles” under its weight. This recipe is the cupcake version of that – so no one can complain someone else got the bigger piece! Enjoying with ice cream is optional but encouraged.   

  

Mochi muffins are made with sweet rice flour, which makes them nice and chewy inside and out. The dark brown sugar and molasses gives their sweetness a satisfying depth.

They’ll be a little gooey and moist inside even when they’re done – that’s because of the rice flour – and the outside’ll be golden brown and ready for you to take a bite!

Yogurt parfaits are fun, versatile, easy to make and look beautiful.  

In this recipe we’re highlighting local products – Hola Granola, Wingfield Honey and Tenderlyrooted sprouted walnuts! It’s a great way to savor the delicious creations from our local producers.