Bare Root Berries

How To Choose A Blackberry

Consider your climate, your soil, the location of the plants and your tolerance for thorns! Some of the tastiest and most prolific berries have thorns. Decide which varieties best suit your needs.

Blackberries flourish in full sun in most climates and they prefer rich, moist soil and generous fertilization. Drip irrigation is recommended as the leaves will stay dry and the plants are less likely to get rust, a fungal disease. The trailing canes need major support, typically a fence, and the more upright varieties such as Apache and Navajo also do better with some support. Allow the plants to grow naturally the first year and then train them on the supports the second year. The trailing varieties can be tied or woven along the supports. After producing berries, the fruiting canes should be cut to the ground.

• More About Blackberries...

  
  

  An easy method for yearly pruning is mentioned in Robert Kourik’s book “Your edible landscape, naturally”. Plant twice as many rows of blackberries as you need; each year cut every other row to the ground. The berries are usually planted 3 feet apart, in rows 5 to 6 feet apart. Blackberries freeze very well. They are better suited for jelly than jam, due to the abundance of seeds. Blackberry cobbler is a favorite summertime dessert.

  Blackberry Cobbler Toss 4 ½ cups of berries with 1/3 cup of sugar and 1 ½ tablespoons of flour. Let stand while you are making the dough. Combine 1 ½ cups of flour, 3/8 teaspoon salt, 1 ½ tablespoons of sugar and 2 ¼ teaspoons of baking powder. Cut 6 tablespoons of butter into the mixture using a pastry cutter or two knives, until the mixture resembles coarse cornmeal. Add ¾ cup whipping cream or half and half and mix lightly. Put the berries into a 1 ½ quart baking dish. Press the dough into patties, about 2 ½” wide and ½” thick. Place them atop the berries and bake at 375 degrees 35 to 40 minutes. You can serve cobbler with whipped cream or ice cream.

• Gooseberries...

  
  

  First written mention of gooseberries was in England in 1276. They became very popular in that country and there were hundreds of varieties by the nineteenth century. It became great sport to see who could produce the variety with the largest berries. American varieties have been bred, usually exhibiting smaller berries, but being more resistant to mildew, a disease common with the European varieties.

• Raspberries...

  
  

  Raspberries are heralded by many as the tastiest of all berries. They are very delicate and cannot be kept for longer than a few days – a week at most in the refrigerator. They do, however, freeze well. Raspberries are red, black or yellow. Fall Gold, our yellow variety, has a most subtle yet delicious flavor. Cultivation of raspberries is most successful in areas with cool summers. In hottest areas, some shade is advisable. Generally, the raspberry canes grow to their full size the first year and bear fruit the second. After fruiting, the canes die and new ones replace them. The plants require good drainage, even moisture and fertilization when they are in bloom. Mulching will help keep the soil moist. Plant about 3 feet apart in rows 6 to 10 feet apart. The plants can be treated as freestanding shrubs, but are more satisfactory trained on a fence or a set of wires. Red and yellow varieties require different pruning techniques than the black ones. Consult a pruning book for specific instructions. Raspberries make great jam and many delicious desserts. The following is a recipe for a lovely salad. If you are unable to find a good raspberry vinegar – some of them are quite tasteless - here’s a simple recipe. The vinegar will last a long time!

  Raspberry Vinegar Combine 2 ½ cups of red raspberries, lightly mashed, 2 tablespoons sugar and 2 cups of red wine vinegar in the top of a double boiler. Cook over barely simmering water, uncovered for 10 min. Place in a jar and store for 3 weeks. Then strain and rebottle.   Raspberry Walnut Salad Toast ½ cup walnuts. Prepare the dressing by whisking together 3 tablespoons of raspberry vinegar, 1 tablespoon of sugar, 1/3 cup of olive oil, 1 tablespoon sour cream and ½ to 1 tablespoon of Dijon mustard. Place washed, bite size lettuce (Butter or romaine, etc.) on individual plates . Top with the walnuts and approximately 2 tablespoons of fresh or frozen raspberries. Drizzle dressing over salads. In Elizabeth Schneider’s book “Uncommon Fruits & Vegetables” she recommends preparing the berries in a syrup before using them in compotes, tarts, or with ice cream, etc. To prepare the syrup, nip off the little stems and tops (most easily done with a pair of scissors) of 1 pint of the berries. Boil 1 cup of water and ½ cup of sugar in a non-aluminum pan. Add the berries and cook over very low heat until the berries are barely tender and almost opaque, about 4 minutes. Gently pour in a dish and chill until ready to use. Ms. Schneider’s book contains several very interesting recipes for this old-fashioned fruit.