Common Berries

Blackberries
Blueberries
Raspberries
Strawberries

Unusual Berries

Boysenberries

Season: July – mid -August
Color: Dark red, when ripe

Related to the blackberry and the loganberry or raspberry (there’s some dispute), boysenberries are quite large and incredibly juicy. One of the best ways to enjoy this fruit, other than fresh, is in boysenberry syrup, fantastic over a stack of hot pancakes.

Loganberries

Season: Early summer
Color: Dark red

A cross between a raspberry and a blackberry, these tart berries are usually used in jams and pies. They aren’t found much in the United States outside of the Oregon-Washington area, so pick up a batch if you find them.

Red Huckleberries

Season: Summer
Color: Bright red

Not often cultivated in a traditional berry farm setting, huckleberries grow abundantly in certain regions of the Cascades. These tiny berries are a bit tart and are excellent cooked into morning pancakes while out on a camping trip. Found on shrubs with abundant small green leaves, these berries can easily be picked in large quantities. Still, unless you know what you’re picking it’s best not to assume that small red berries out in the woods are huckleberries, or even non-toxic.

Use Your Fresh Berries

Marionberries

Season: July – mid-August
Color: Deep purple, when ripe

A specific type of the common blackberry, marionberries are a hybrid of Chehalem and Olallieberry variety blackberries. Native to the Willamette Valley, and viable in few other places, they have an intense, rich flavor that makes them particularly valued for use in jams and pies. The berries are also especially suitable for freezing, holding their shape well even after thawing.

Tayberries

Season: Summer
Color: Dark red

Another blackberry-raspberry hybrid, tayberries have a richer flavor than raspberries. They tend to be a bit sweeter than loganberries and are a definite local favorite.

Blackberry Pie

Ingredients:
4 c. fresh blackberries
½ c. white sugar
½ c. all-purpose flour
9-inch double crust pie dough (see the recipe below or buy from the store)
2 tbsp milk
¼ c. white sugar

Directions:
Combine 3 ½ c. berries with ½ c. sugar and ½ c. flour.
Spoon the mixture into unbaked pie shell.
Spread remaining ½ cup berries on top of the sweetened berries.
Cover with the top crust. Seal and crimp the edges.
Brush top crust with milk, sprinkle with ¼ cup sugar.
Bake at 425 F for 15 minutes.
Reduce the temperature of the oven to 375 F and bake for an additional 20-25 minutes.

Easy Pie Crust

Ingredients:
2 c. all-purpose flour
¾ tsp salt
2/3 c. shortening
6 tbsp ice-cold water

Directions:
In bowl, combine the flour and salt, cut in shortening until crumbly.
Gradually add water, tossing with a fork until dough forms a ball.
Divide ball in half, roll out each half to fit a 9-inch pie pan.