Ant & Anise

Simple, elegant, healthy food and a fondness for gluten- and grain-free recipes

Navigation
  • Home
  • Recipes

Blackberry Madness

blackberrycheeseplate It’s August, and the bushes are heavy with blackberries. I find myself thinking about them a little too much, speculating on what kind of a blackberry season it will be. Will it be a good crop? Will I find a good place to pick? Will there be good weather, and lots of time for picking?

Yes, blackberry madness is about to set in, the delirious state in which I attempt to use blackberries in as many ways as is humanly possible before the season ends.

Last year, I have to say, was about was about as good as it gets.

We spent a week at the end of August at the Captain’s Quarters on Galiano Island. It’s a combination B&B and basil farm, up near Pebble Beach.

We’d never been there before, and it was a lovely shock to discover a field, bordered with blackberry bushes, just outside the cabin door. Plus, we had an open invitation to pick.

Breakfast: blackberries in yogurt for me, blackberries on cereal for Al.

Snacks: blackberries eaten in handfuls out of a bowl.

And desserts? Blackberries and ice cream was lovely, but the one I liked best was this:

blackberrycheese

Saint Andre triple creme brie, on a thin crisp bread, drizzled with honey and topped with blackberries.

If we picked the berries after supper, we could have them while they were still warm from the sun.

I’m not going to try to describe it, beyond saying that it was cream-and-berry heaven, but I do plan to do it again this year, repeatedly, for as long as blackberry season lasts.

There are, in fact, a whole pile of things I want to do with blackberries this summer – lots of old favorites, and a few I’d like to try for the first time.

So let’s hope it’s a good year.

  • « Previous Page
  • 1
  • 2
  • 3
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

About Us

We’re Eve and Kris, an aunt and a niece. We love food. And while we have a lot in common in our approach, we also have our differences. So why not hash it out in a blog? Ant and Anise is a conversation about food in our lives, past and present. We like real food that doesn't take hours to prepare, but has something unexpected about it. It helps if it's pretty, too.

Subscribe to Ant & Anise!

Search

recent posts

  • Easy candied orange peel
  • Roasted kabocha squash dip
  • Squash and apple soup
  • Micro-Batch Blackberry-Lime Jam
  • Cauliflower Cheese Bake
  • Tarragon Pesto
  • Cheer for ginger cookies
  • White Bean Chili with Prawns

© Copyright 2014 Ant and Anise · All Rights Reserved · Built On The Genesis Framework · Powered By Wordpress

 

Loading Comments...