We’ve found a name for our farm. The more and more we explore, the more clear the name becomes.
We laugh and joke that 18 of our 22 acres is covered in blackberries. However, it just might be true! We live on a hill and most of the land seems covered in blackberries.
We’ve been doing a lot of berry picking lately. They freeze great and we’ll have plenty come winter.
Here’s a quick and easy recipe I’ve found for them:
1 quart fresh or frozen blackberries (loose pack)
1 cup plus 1 tablespoon sugar, divided
3/4 teaspoon salt, divided
1/2 teaspoon lemon extract
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon ground nutmeg
2/3 cup milk
half and half, whipped cream or ice cream, optional
In a Dutch oven, combine the blackberries, 1 cup sugar, 1/4 teaspoon salt and lemon extract. Bring to a boil; reduce heat and simmer for 5 minutes.
Meanwhile, in a large bowl, combine the flour, baking powder, nutmeg and remaining sugar and salt. Add milk; stir just until mixed. (Dough will be very thick).
Drop by tablespoonfuls into six mounds onto hot blackberry mixture; cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the lid while cooking). Spoon into serving dishes. Serve with cream, ice cream or whipped cream if desired. Yield: 6-8 servings.