Here's my latest column for the newspaper:
Wild blackberries are Appalachia’s reward for those willing to wander.
Wild blueberries are often found on low shrubs in the mountains, wild raspberries grow on brambles in cool woodland edges, and wild strawberries hug the ground in meadows and fields.
The blackberry, though, is a hardy fruit protected by thorns and thrives along roadsides, fence rows and forgotten fields across the region.
Finding a good blackberry patch often means navigating briars, reaching through tangled growth and accepting a few scratches in exchange for a bucket of fruit.
The flavor is worth it.
Blackberries offer a balance of sweetness and tartness, with a deep, dark fruit flavor and an acidity that keeps each bite bright. Wild berries often carry a more concentrated flavor — a little tangier, a little more complex — shaped by the places where they grow.
The blackberries found across Appalachia today represent a blend of native wild species and cultivated varieties shaped over generations.
The result is a berry that is equally as delicious plucked fresh from the cane, as well as cooked into dishes. It’s often enjoyed as part of breakfast in oatmeal, yogurt, pancakes, muffins and breads.
Blackberries also make excellent additions to desserts like pies, cobblers and crisps. Because blackberry season is brief, folks found ways to preserve that summer flavor long after the berries disappeared from the bramble.
Home cooks turned blackberries into jams, jellies, sauces, syrups and preserves, capturing their fresh fruit flavor for the colder months. They were also frozen, canned and dried.
Today, blackberries continue to be a seasonal marker across Appalachia, appearing at farmers markets, roadside stands and home gardens throughout the summer months. Their popularity has helped keep traditional preservation methods alive, while also inspiring new uses in modern cooking.
Beyond pies and preserves, blackberries are now used in everything from beverages to savory dishes. Their versatility has helped the fruit remain a staple ingredient for cooks looking to highlight the flavors of the region.
Despite its brief season and challenging harvest, the blackberry remains a fixture in Appalachian food traditions. From fresh-picked fruit to jars of homemade preserves, blackberries continue to represent the resourcefulness, seasonality and foods that define Appalachia.
