Market Fresh Finds: Buckle up and let blackberry season take you for a tasty ride

Blackberries are sometimes confused with black raspberries because of their appearance.

When picked, blackberries come off the stem with a white core and black raspberries leave that core on the stem. The small droplets on a blackberry are smooth and shiny, while black raspberries are a bit hairy. Blackberries are not as sweet as black raspberries.

Blackberry peak season is June through August. Once picked they do not ripen further. Choose berries that are deep in color but not soft or dull in appearance. Wash when you’re ready to eat them.

They freeze well and can be kept in the freezer for up to a year. Place them on a cookie sheet in a single layer to freeze them. Once frozen they can be placed in a freezer container or freezer storage bag. You can add the frozen berries to ice cream, smoothies, yogurt or lemonade.

One cup of blackberries has 62 calories, 2 grams protein, 7.6 grams fiber, 13.8 grams carbohydrate and 50 percent of daily recommended vitamin C.

My favorite jam is a mix of blackberry, raspberry and blueberry. I freeze pre-measured amounts that can be mixed together and later make canned or freezer jam.

Laurie Burgess is a WSU Clark County Extension Master Food Preserver. For additional recipes, food preservation and food safety information visit http://ext100.wsu.edu/clark/?p=8163. Have questions? Call MFP Helpline at 564-397-5366.

Blackberry Buckle

Yield: 8 servings. Source: Chef Scotty

4 Medjool dates

3 bananas

1 cup nut or bean milk

1 cup oat flour

2 teaspoons baking powder

Pinch of salt

1 pound blackberries

Add dates, bananas, and milk to a high-speed blender and blend on high until smooth. Add oats flour, baking powder and salt and blend until well incorporated.

Pour batter into a greased 9-by-9-inch baking pan and top with blackberries. Bake in a pre-heated 350-degree oven for about 1 hour until a toothpick comes out with just a few crumbs still on it.

Serve warm or at room temperature.