Sunday, August 2

A Blackberry Story

A couple of years ago, on one of my daily summer biking trips through the woods behind my house, I discovered what I thought were raspberry bushes.
So I made sure to check that spot every day, and I soon discovered that they weren't raspberries, they were blackberries!
I was too much of a scaredy cat to taste them back then(Who knows what's going on in those woods? XD ), but Friday, I thought "to heck with it", and I decided to go pick some.
I mentioned it to my mom, and she wanted to go along too! So we got all geared up and headed to the spot.
Unfortunately, they weren't quite as ripe as I'd hoped, but we still got plenty of good berries (at least a couple cups XD).
Well what in the world does one do with a couple of cups of very tart, fresh blackberries? Well, I don't know what one does, but I made little blackberry turnovers.

I had to overcompensate for the tartness of the berries with a lot more sugar than I'd usually use, so keep that in mind. :)



Me, braving the thorny bush!

Pretty berry

Mom got caught XD

"hold still, let me take a picture!"

"this is what you get"

berries!

My mom thinks this is a persimmon. Does anyone know if she's right?

She also found flies doin the nasty XD

allll of our berries...blurry.

This is what the mixture looks like at first. No worries, it gets better.







Yum yum yum! :)


Blackberry Turnovers:
1 - 1 1/2 cups of washed and dried blackberries
4 tablespoons of sugar (I know! it's a ton! Adj1ust accordingly)
1 tbsp of honey
Juice from 1/2 of a smallish lemon
Puff pastry (one to one half of the two sheets in the box of the Pepperidge Farm kind should work)

and a simple glaze of milk, powdered sugar, and a little lemon juice. :)

Preheat the oven to 375 degrees fahrenheit

Mix together the berries, sugar, juice, and honey, and let it sit until the sugar's all dissolved.

Cut the pastry into squares, size doesn't really matter. for a 2inch square, a tablespoon of filling should do nicely. Either turn over the edges in typical fashion, or bring all four corners together. Bake for about 20 minutes, or until the pastry just starts to brown on top.
LET COOL a little. (hot fruit filling = mouth burns = suck) Then drizzle the turnover with the glaze. Yay!

Share

13 comments:

  1. YUM, looks so delicious! I love the look of these turnovers...definitely need to make some soon! :)

    ReplyDelete
  2. Dang, they looked fantastic!

    ReplyDelete
  3. They look pretty darn good to me. I love fresh berries! Yours kind of look like black raspberries to me. The blackberries we pick are usually longer and thinner. Either way, though, great idea to make turnovers with them. {yum}
    ~Michelle

    ReplyDelete
  4. I googled black raspberries, and I think they're blackberries XD
    These are a little...little because they're underripe, hahaha.

    But hey, I learned something new XP

    ReplyDelete
  5. Ahahaha, fly sex.

    (and having grown up in Vancouver, where blackberry bushes grow wild like weeds - literally, vacant lots and anywhere not "maintained" swarm with them, I can attest that those are, indeed, blackberries)

    ReplyDelete
  6. Looks like a reaaaally young persimmon! Weird, I wonder if all these fruits grew on their own or if someone planted them...

    ReplyDelete
  7. I think blackberry season is my favorite of all seasons. Here in Eugene they grow all over the city, no hiking required!

    ReplyDelete
  8. Hi! I have just found out your blog, and I'm glad I did. These turnovers are so great, they have to be so yummy! HAve a good week, Liz.

    ReplyDelete
  9. These look so delicious! I must try these.

    ReplyDelete
  10. Loved your journey, your pictures, and your turnover. I'm from SE PA and I just took a trip home and found berries in the woods I used to play in as a kid too! I didn't turn them into a lovely baked treat, but its a lovely coincidence just the same!

    ReplyDelete
  11. Wow you take fantastic pictures! And your turnovers look sooooo good. I can't wait to go berry picking tomorrow!

    ReplyDelete
  12. trying this recipe right now!

    ReplyDelete
  13. I have had some blackberries in the freezer from walking in the woods this spring.....this recipe is the most interesting I have come across. Looking forward to giving it a try, I used filo dough last time, but this sounds easier and love the idea of the glaze.....will let you know how it turns out!....thanks! ;)

    ReplyDelete