In the meantime I revisited our old favourite Mulberry tree while it was still fruiting, with a friend. We used different methods to pick the tasty succulent berries. Initially we just reached up and gathered what we could from ground level, but as normal we could see larger darker fruit, annoyingly just out of reach.
So we spread out an old sheet over the ground and then gave the thinner branches a good shake. This method was fairly useful, if somewhat indiscriminate and the Mulberries were easy to spot as they fell.
It was a very enjoyable time and out containers were quickly filled to the brim and beyond. Obviously we had to eat some before we could gently squeeze the lids on. Then we cycled off contented and coated in sweet sticky juice.
When I got home, I decided to freeze my delicious hoard and decide how to use them later. I laid them out on baking trays before slotting them into the freezer, then bagged them up later. This means you can choose exactly how many you want to use at any time later on.
Hopkins made a smashing smoothie with some of her Mulberries - the recipe follows...
- 1 frozen banana
- 1 Handful of mulberries
- 2 cm fresh ginger (grated)
- 1 cup rice milk (or any other milk)
Blackberries are particularly abundant at the moment and Hazel nuts will soon be dropping too. We made our first Bramble and Apple crumble of the year - hopefully there will be many more to come.