We discovered a mulberry tree near our house along the creek. Black mulberries are sweet little berries almost resembling an elongated blackberry. They’re rich in vitamins and antioxidants and have many health benefits to them.
We easily picked three cups of berries while out on our walk and stained our hands.
Sweet Food for Free:
There is something fun and satisfying about bringing food home that you harvested yourself!
And from early to late summer, black mulberries are free for the picking from N. Florida to Washington State.
If you love nature and enjoy foraging, black mulberries ripen continuously so you may be able to pick several times from late June through early September.
And, black mulberries freeze beautifully!
Their color is a main indicator of their ripeness. Changing from black to deep purple, you should wait until the fruit’s purple color has hints of red before picking it from the tree. The mulberry’s skin should not feel hard to the touch either; it should be relatively soft with hidden juices inside. (source)
[This fun recipe (and photos) is brought to you by our creative daughter-in-law whose baking/cooking is some of the best around! For more simple recipe ideas, visit her blog Parchment Planes!]
Mulberry Pie Ingredients:
- 3 cups mulberries (you can leave the tender little stems on, you will not notice them at all in the pie)
- 3/4 cup sugar (or 1 cup if you would like it on the sweeter side) or use
- Pinch of salt
- 1/4 cup flour
- Slight squeeze of lemon
- 1 tablespoon butter
- Prepared double crust or a Gluten-free version
- In a bowl, combine the washed and dried mulberries with your sugar, salt, flour, and vanilla.
- Mix until combined trying not to break up the berries too much.
- Place into prepared crust and squeeze just a bit of lemon juice on the top.
- Add bits of butter evenly over the top.
Now it’s time for the top crust.
You can easily use a simple whole crust or make a lattice. Basically create a hashtag, making sure each piece alternates going over and under the others. Keep adding out from there.
Bake in preheated 350 degree oven for 30 minutes until filling is bubbly and crust is golden.
Serve warm or cool and refrigerate until well chilled.
Enjoy the work of your hands and the bounty of the Lord!
The Roman lyric poet Horace advised picking mulberries in the morning, but anytime is fine:
I’ll give him health, who when his meals are done,
Eats juicy mulberries, pluck’d before the sun
doth rise too high, and scorch with heat of noon.