The photo above is a black raspberry.

Brambles? What is a bramble?  Any rough, (usually wild) tangled prickly shrub, specifically a blackberry bush, or any hybrid of similar appearance, with thorny stems. Also raspberries (black or red)!

There are two types of raspberries, both with their own specific requirements for growing. Summer-bearers bear one crop per season, in summertime, which are the purple black ones. Ever-bearers bear two crops, one in summer and one in fall. The ever-bearers we have are the red ones.
In early summer, berries will ripen over a time of about 2 weeks. You will need to pick berries every couple of days. Try to harvest berries on a sunny day when they are dry.

Don’t tug too hard on your raspberries when picking. A ripe raspberry will leave the vine willingly.

Raspberries can be kept refrigerated for about 5 days. If the fruit is to be made into preserves, it should be done straight off the plant.

Raspberries can be frozen. Make a single layer of berries on a cookie sheet. When frozen, place into airtight bags.

We have the following varieties of thornless blackberries – Ouachita, Natchez, Chester, and Apache. With thorns we only have one, my favorite, Kiowa.

Most people can recall popping a few blackberries into their mouth, biting down and then wishing they hadn’t because the berries can taste too tart to eat out of hand until they have fully ripened (blackberries are ripe when they go from glossy to dull, a transition that usually takes two to three days). In addition to tasting sour, prematurely picked blackberries have less than half of the immunity-boosting anthocyanins found in ripe berries.

A fully ripe blackberry has a melt-in-your-mouth quality.

Below we show what the blooms look like before the fruit comes in and how to know when a berry for picking and when to leave it grow a little longer. We also give you instructions when you arrive at the farm.

Below is a blackberry bloom and a photo of a ripe and unripe blackberry.


Blackberry ripe and unripe on the right