I have a huge mulberry tree in my yard. It is utterly enormous, its trunk gnarled and twisted with age, and every year it produces tons of berries. Every year since we moved onto the farm, I’ve told myself I would do something with them. Make mulberry scones. Mulberry cobbler. Mulberry vodka. Something. Anything.
And every year, the short mulberry season slips past me without my making use of my own crop of mulberries. You’d have thought 2020 would have been THE year I would use the mulberries. After all, I was making my own masks (until I found the ones I liked best online). I bought a sewing machine, certain world shortages would mean I would have to learn how to sew. I made my own bread–once I found yeast, that is–and collected dozens of yeast-free recipes when my attempts to grow my own yeast failed. I discovered that homemade banana bread was ten times better than any quick bread mix from the grocery, and I even attempted to grow my own vegetables. I know, I live on a farm, right? Growing vegetables should be something I do. It’s something I’ve wanted to do ever since my grandfather had the most amazing garden every year in his back yard. As a child, I kept telling myself one day I would get him to teach me all his tricks: when to plant what, and how to get the best from his little plot of land. But somehow I let the years pass without learning his life lessons. Long after he died, I wished I’d asked him to teach me how to grow vegetables when I had the chance. I managed to produce 3 baby cucumbers in my 2020 pandemic garden, which both pleased and disappointed me.
Somehow, the mulberries got away from me in 2020. Perhaps it was because by the time they were ripening, I was deep in the throes of pandemic panic and I could barely focus on tying my shoes, let alone trying my hand at baking something I’d never tried before. A great cook, I am not. I learned from friends the best way to harvest mulberries (place a sheet under the tree and shake the branches: anything that falls off is ripe enough to eat, otherwise the berries are too sour) and I even went so far as to collect recipes (doesn’t mulberry lemon pound cake sound scrumptious?), but May 2020 came and went without me trying my hand at any of the recipes I bookmarked. Okay, I had other things on my mind.
This year, I was in a better frame of mind. While the pandemic is still far from over, I can’t tell you how much peace of mind came seeing my family get vaccinated. One of my friends and I talked about making mulberry vodka (and she did!) and traded recipes for mulberry scones, but once again, I let the mulberry season slip by without making anything myself. I’m not a brave person when it comes to eating things I’ve never tried before, and in all the years we’ve lived on this farm, I’ve never once eaten a mulberry.
But this year, it looks like we’re expecting a bumper crop of blackberries. Somehow in the last few years, we’ve gone from having scattered bushes in the thickets surrounding the house to an almost impenetrable barrier of blackberry bushes higher than my head. And every thorny branch is heavy with ripening berries now.
When I checked them last week, I told myself they’d be ready to pick this week, and certainly there are plenty that are ready right now. But there are still tons of berries yet to ripen, and when I plucked one juicy berry to pop into my mouth this morning, it occurred to me that this is it: this is the year I’m going to make blackberry cobbler from the berries I’ve picked myself from my own property.
This year. Not next. This month. Not next. Not some day. Not if I have time, or if it’s not too hot, or if I can find the Church Ladies Cookbook and pull out the perfect recipe.
Because I don’t want to look back on this time in my life and think, “Darn it. I never made blackberry cobbler with my own fresh berries.”
As I said, I’m not a great cook. And even with the perfect recipe, the odds are high my results will be disappointing. But not, perhaps, as disappointing as having never tried.