Monday, June 22, 2009 - Mulberries are in season
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The mulberry grows in the upper regions of the US and many other countries. While some curse its messiness ( it does tend to stain sidewalks, roofs and bird droppings purple) It is a very easy to identify wild plant that produces excellent nutrition that is easy to take advantage of.
The fruits, called drupes look like blackberries, but they don't taste the same. Mulberries taste sweet, and blandly grapey/boisonberry-ish They are ripe when they are a deep red/black color and come off the branches easily. Some mulberries produce white fruit that is fully ripe, but I have never seen it.
Mulberries can be used in any recipe that calls for berries- cobblers, fruit salads, pies, jams, and syrups. They are not very flavorful on their own, so when using them mix with other berries or use citrus juice to bring out the flavor.
they do not keep well, so any berries that do not get eaten the first day, you really need to cook, freeze, or dehydrate, unless you are planning on having them ferment in your fridge or on your counter!
Harvesting them is FUN! Children can take an old fitted or flat sheet and hold it spread out by the corners, while an older child or adult shakes the branches on this tree. Be sure to wear old clothes- some parts of you and your kids will end up PURPLE! Do not eat any that have already hit the ground before you got there- for the Above mentioned reason. after you get a couple quarts in the sheet,, you need to move them to a shallow container, because they are fragile and will be crushed by their own weight.
When you get them home, cover them in cold water and let them sit for a few hours, hen sort.
Hard or grey looking berries go right to the trash ( or pet that eats berries, if you have one) you will have some bugs, some sticks and leaves too- toss those. then bag up the ones you will be saving and freeze them.
Mulberry syrup recipe
1 and 1/2- 2 quarts fresh or frozen cleaned mulberries ( mostly ripe- but throw in a few tougher ones that are nearly ripe for tartness).
2 cups of water
a handful of shamrocks- see previous post for info) whole- remove seed pods, flowers and roots. this provides lemon flovor( optional)
OR- 2 tbs lemon juice
1/4 cup orange juice
1 and 1/2 cup sugar
In a saucepan, boil all ingredients except sugar for 20 minutes. Let cool til you can touch it. Strain seeds and shamrocks through strainer or cheesecloth squeezing to get out all the juice and water, which you keep. Throw the fruit mmush and seeds away. Return juice/water mixture to the pan and add sugar. Boil stirring occaisionally.It may take 1/2 hr to an hour depennding on how juicey the berries were. Stop boiling when desired consistancy forms on a spoon when cooled.
This is very yummy on pancakes!
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About Me
Well, I'm a Mom, a Medical Assistant, a knitter, kite flyer, nature lover...Around here we have special needs, ( Asperger's, ADHD, Bi-polar) a few animal pals, some tattoos and a homeschool. It's our 6th year. This is my 16th year of marriage to a Mr. Visionary who happens to be a walking miracle.
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