Every few days set off on blackberry picking adventures - we put on jeans and thick shirts and gumboots. I practice driving the jeep into the shady forest, past all the happy pigs... and with a babe on my back and the others on foot we meander around the blackberry thickets - too numerous to count. Some thickets are dried up, others are unripe, and some are bountifully laden with plump blackberries. The most generous "noxious weeds". I pass my finds back to the happily munching boy. I taste the ones that squish between my fingers. Tart and sweet and seedy. The pricked hands, scratched arms and stained fingers are worth it we all nod in agreement. Ouch the little ones exclaim, and learn the art of treading softly, of careful manoeuvring We fill the empty honey tin half way, we take them home for eating with greek yoghurt or baked in loaf with ripe bananas or by themselves. Mostly I fill trays for the freezer to savour in the months to come. This is a wild harvest for us, free of charge, and yet still we must apply ourselves, overcome discomfort, dare to explore what's in the distance. Like many things in life really...
1 cup fresh ripe berries (blackberries, blueberries, raspberries, strawberries, mulberries work well)
1 cup unsweetened greek yoghurt
1 cup whole milk
1 heaped teaspoon honey
pinch of cinnamon
drop of vanilla bean paste
Blend everything well and pour into desired popsicle moulds and let set in the freezer for a couple of hours or drink fresh as a delicious smoothie.