I’m going to slightly deviate from my usual ethnic-leaning stories because of the abundance of mulberries around town. You can’t ignore it. Roads — at least intown where I live — are stained indigo about every 20 feet from felled ripe mulberries that have been smushed by passing cars and pedestrians. I’ve wanted to collect some when they come in season but always procrastinated.
Little did I know my building has a large mulberry tree in the backyard. Like blackberries, mulberries are best when dark blue and gently give away to the slightest of touches. Unlike blackberries that grow in thorned bushes, mulberries grow in trees that can dangle just out of reach for vertically-challenged people. Some people resort to laying a tarp underneath mulberry trees to collect their bounty; I have access to a ladder so I can forgo that process.
I picked a small bowlful of them this past Sunday, which I rinsed (small bugs are all over), de-stemmed one by one, and froze. I would have used them right then and there, but I had a long day and was fatigued. The obvious thing to do is to make jam, but I don’t eat jam so that would be wasted on me. I am also not a dessert person, but I am intrigued by a few mulberry dessert recipes I found on the internet.
Otherwise, I plan to throw a handful of frozen berries in smoothies from time to time. And I also thought about pairing some with stock and/or vinegar and making a reduction for a duck or lamb dish.
So now this is where you come in. Do you have any recipe suggestions? What do you like to do with mulberries?
- by Gene Lee, Food and More blog
– Gene Lee writes about International Cuisine for the AJC Dining Team. He also publishes his own blog, Eat, Drink, Man… A Food Journal.