Ahhh blackberries…the glorious summer berry. Growing in backyards, parks, and hiking trails, the Northwest is bursting with them. These juicy berries are definitely worth the fight with the prickly bushes they grow on!

Not only are blackberries delicious, they’re good for you too! With one of the highest levels of antioxidants of any fruit- these berries are also a wonderful source of vitamin C and fiber. Healthy food that naturally tastes d’lish- what could be better than that?

Photo from Driscoll’s BerriesAnd if you don’t have time for picking – Driscoll’s has some pretty d’lish berries for “picking” up at the grocery store. I visited their farms a few years ago and got to try a blackberry unlike anything I’ve ever had before. They were HUGE and super sweet. They were a variety that you can randomly find during the season. I now look for these whenever I can 

So, whether you pick them or buy them- to me, blackberries really are a taste summer. And they’re the perfect addition to a refreshing summer cocktail! Muddle a few berries in a shaker tin with some fresh mint, 3/4 ounce lime juice, 3/4 ounce simple syrup and 1 1/2 ounces rum – shake it up and finish with a splash of soda – and voila – you have an amazing Blackberry Mojito!

Gone blackberry picking and now have a big bowl in the fridge? Throw some in your pancake batter and start the morning off with some Blackberry Pancakes topped with Citrusy Syrup. Or make a berry’licious summer sundae with strawberry ice cream, lemon curd and fresh blackberries – yum!

Pan-Sized Berry Pancakes with Zesty Lemon Syrup!

Or try my recipe for Blackberry Honey Vinaigrette, perfect tossed with local greens and finished with a sprinkling of toasted hazelnuts and goat cheese- a great start to any summer meal.
-Kathy

Summer Greens with Blackberry–Honey Vinaigrette, Toasted Hazelnuts & Chevre
Makes 4 servings

Vinaigrette
1/4 cup fresh blackberries
2 tablespoons red wine or balsamic vinegar
1 tablespoon local honey
1 teaspoon Dijon mustard
3 tablespoons olive oil
Pinch cayenne pepper
1/4 teaspoon kosher salt

Salad
8 cups mixed summer greens
1/2 – 3/4 cup fresh blackberries
1/4 cup (1 ounce) chopped, toasted hazelnuts
2 ounces chèvre-style goat cheese, crumbled

Combine all the vinaigrette ingredients in a blender or food processor and process until smooth. Strain. Refrigerate until needed. The vinaigrette can be made up to 3 days in advance.

To serve the salad: Toss the greens with Blackberry–Honey Vinaigrette and divide among 4 plates. Scatter with berries, hazelnuts, and goat cheese. Serve immediately.

Recipe© Kathy Casey Food Studios®