It’s official, summer is knocking and it is blackberry month. Technically, every month is blackberry month in our home wether they come fresh or frozen. It would suffice for me to say that our family of four will eat 3 clamshells of berries per day. Usually the berries are mixed but blackberries, strawberries and blueberries are our favorites. But let’s be honest – the fresher the better. When I was growing up we would watch, wait and race to the bushes every summer to beat the squirrels and other critters to the ripe berries.
I have photos of my 8 year old when she was a baby eating them out of bowls and to this day they are still her favorite berries. I don’t even want to think about that time now as it is a bittersweet memory that she is not a baby anymore.
April is blackberry month and Driscoll’s has and will always be our favorite brand of berries. A fourth generation, family-owned berry farm for more than 100 years they are the biggest player in the berry game and the preferred berry of some of America’s leading chefs. They always offer the most fresh, ripe berries both conventional and organic. When I saw them stacked neatly in the “berry” case at my local grocery I stocked up and thought about the recipes I would make using blackberries. Of course, blackberry pie, blackberry scones and jam were on the list but I really wanted to create a savory dish with our favorite berry and created the Blackberrry Maple Tahini to top our favorite balance bowls. I also ate it right from the spoon. Can you blame me?
Serves: 4 Bowls