Summer love for a berry that’s not really a berry

What is worth going out in the heat, getting scratched and stuck while braving the chiggers and snakes? Blackberries, of course!

I can remember as kid going out with my mom to pick the blackberries that grew wild along our country road. For me, the promise of blackberry jelly was worth every time I was caught by a thorn. But the blackberry name is actually a little misleading because botanically, they are not a true berry.

True berries are formed from only one ovary in one flower, while blackberry flowers can have over 100 ovaries. Blackberries are actually an aggregate fruit, comprised of 75-85 small drupelets. Misnamed or not, this fruit packs a lot of nutrition in a small package.

Blackberries are rich in vitamin C, fiber, and antioxidants. They are also a good source of Vitamins A and K as well as potassium and magnesium. These nutrients are beneficial for heart and eye health, as well as help our immune system and potentially even prevent cancer.

Their growing season is from late May to July in Arkansas. The Arkansas Agricultural Experiment Station, the research arm of the Division of Agriculture, has developed several varieties of blackberries that are thornless and have a lot of flavor. If you are interested in getting a jump on next year’s growing season you can learn more in our fact sheet, FSA6105, “Blackberry Production in the Home Garden.”

Select berries that are dry, firm, well-shaped, and uniformly black for best quality and nutrition. When buying prepicked blackberries, check the container for stains. This is a sign that some of the berries have been damaged. If picking your own, choose only firm, fully ripe fruit. Cultivated thornless types should be a dull black and wild and thorny cultivated types should be glossy black.

To store your berries, sort to remove very soft berries, leaves or stems and insects. Use soft or damp berries as soon as possible. Do not wash blackberries until just before using to slow decay caused by moisture. Store in an uncovered, shallow container in the refrigerator for one to two days.

If you cannot use them within a few days, wash them with cold water and spread them on a paper towel to dry then pack into a container while leaving head space or freeze on a tray and then pack into a container or freezer bag.

Sometimes cultivated, thornless blackberries do not form a “juice” when they are baked in pies and cobblers. Crushing about a third of the berries and then gently mixing with the whole berries and other filling ingredients before being poured into the pie shell or cobbler pan can help.

Click for a free copy of Arkansas Fresh Blackberries, or contact the Garland County Extension Office, 501-623-6841 or visit us 236 Woodbine St. Follow us on Facebook at facebook. com/garlandcountyextension or view our website at http:// www.uaex.uada.edu/counties/ garland/.

For a healthy blackberry breakfast treat that can be made ahead, try this tasty Blackberry Breakfast Bar recipe. Blackberry Breakfast Bars Ingredients:

2 cups fresh or frozen blackberries or raspberries

2 tablespoons sugar

2 tablespoons water

1 tablespoon lemon juice

½ teaspoon ground cinnamon

1 cup all-purpose flour (opt. make half whole wheat flour)

1 cup quick cooking rolled oats

2/3 cup packed brown sugar

¼ teaspoon ground cinnamon

1/8 teaspoon baking soda

½ cup margarine or butter melted

Directions:

For filling, in a medium saucepan combine berries, sugar, water, lemon juice and

½ teaspoon cinnamon.

Bring to a boil. Reduce heat. Simmer, uncovered, for about 8 minutes or till slightly thickened, stirring frequently. Remove from heat.

In a mixing bowl stir together flour, oats, brown sugar, ¼ teaspoon cinnamon, and baking soda.

Stir in melted margarine or butter till thoroughly combined.

Set aside 1 cup of the oat mixture for topping. Press remaining oat mixture into an ungreased 9-by-9-by-2 inch pan. Bake in a 350-degree oven for 20 to 25 minutes.

Carefully spread filling on top of baked crust.

Sprinkle with reserved oat mixture. Lightly press oat mixture into filling.

Bake in the 350-degree oven for 20 to 25 minutes more or till topping is set. Cool in pan on a wire rack. Cut into bars. Makes 18.

Nutrition Information: 18 servings; calorie per serving, 112; fat, 5.4g; carbohydrates, 15.1g; protein, 1.4g.

Source: Oregon Raspberry & Blackberry Commission.

4-H information

There are several 4-H Clubs for Garland County youths who are 5 to 19 years old. For more information on all the fun 4-H activities that are available, call Carol Ann McAfee at the Extension Office, 501-623-6841, or email her at cmafee@uada.edu.

Master Gardener information

Master Gardener meetings are held on the third Thursday of each month at the Elks Lodge. Meetings are open to the public and guests are welcome. For more information, call Luke Duffle at 501-6236841 or email lduffle@uada.edu.

EHC information

Interested in joining an existing Extension Homemakers Club? EHC is the largest volunteer organization in the state. For more information on EHC, call Alison Crane, family and consumer sciences agent, at 501-623-6841 or email her at acrane@uada.edu.