At the Market is a weekly look at produce available at local farmers markets.
About: Of all of the garden annoyances, I find blackberries to be by far the most delectable. The thorny vines grow wild and ferocious in Western Oregon. But come summer, these prickly pests turn into insanely delicious treats. Blackberries of my youth never came from a store or market, but rather required a trip to a spot by a road or river, overgrown with the vines. We would don long sleeved shirts and jeans to protect ourselves (despite these precautions we always came away with plenty of scratches), but oh how the berries were worth the effort. Blackberries have a depth of sweetness with a hint of tart. Fresh from the vine, they may taste earthy (and in my memory they felt a bit cob-webby and prickly). They taste best warmed by the sun and picked straight from the vine. But buying these summer treats from a farmers market is a great way to get most of the flavor with none of the pain.
Preparation: Eat these raw and as immediately as possible. Blackberries also make wonderful additions to berry crisp (mix with a variety of berries, stir in a few tablespoons of flour, and a little sugar to taste, then pour into a pan and top with a mixture of oatmeal, butter and brown sugar and bake until the top is golden brown. Top with vanilla ice cream and enjoy a perfect Oregon summer dessert.)
— Alandra Johnson, The Bulletin