For the past six years, I have made my offering to the food gods. I have braved the massive brambles, thorns and stabbing branches of the wild Oregon blackberry bushes to pick my own blackberries. It has been been an exercise that has left me scratched and marred, yet exultant.
I have felt like an ancient gatherer... actually working for that food instead of mindlessly and easily purchasing and consuming it - without any respectful thought for how it came to be grown, harvested and transported. I have tried to pay for 364 days of laziness with one sweaty day of carefully choosing and plucking those tender, fat little juicy fruits. Penance through blackberries.
The bushes grow everywhere along the roads in Oregon, particularly in Southern Oregon where we vacation every year. My favorite spot is near the Applegate River, where the bushes are twenty feet deep, separating the road from the river banks. To get to the really good berries, you have to go deep... away from where the casual picker stops to grab a few roadside morsels. You gave to hack and climb and duck - and pull your shirt off of branches and thorns. You get stabbed and poked and jabbed.... and spots of berry juice partner with blood on your clothes.
I wear jeans - my oldest pair, because they are sure to get stained with juice. The shoes will be a loss after the picking too, so I always save a pair that is a day away from the trash bin just to bring for the picking. It's always too hot for long sleeves - so my arms will get to brandish the field wounds for days after. I can't do gloves - because they won't let you squeeze the berries (just a little) to test for proper ripeness.
I take two buckets and my music and disappear into the thorns, lost in the solitude and tranquility of the repetitive picking. Mindless of the passing cars. Set in a trance by the sounds of the river, and the bees and the birds. I pick until the buckets are almost full. It takes most of the afternoon. Such a small price to pay for such reward... and still more effort than I have to exert for anything else that hits our table.
Then I take them back to my mother-in-law's house to wash them. I carefully pick out all of the leaves and stem bits... and other things that will muck up the jam. Then I cook those berries, batch after batch with sugar and pectin, and a drop of lemon juice, pouring the finished product into hot, sterile jars. They spend the night standing on their heads, so the lids will seal well. Then I pass out the jars like I was special.
It's fantastic to pull out a jar from time to time, and taste summer on your pancakes or on vanilla ice cream.... or on warm sourdough toast some winter morning.
Alas, I could not serve my penance this year. The blackberries were stubbornly late... still small and red and hard when we made our trek through Oregon. They will be ripe three weeks from now when I am nowhere near them. My last jar of jam from last summer will have to last. Or, I'll have to go apple picking in the fall and learn to make apple butter. Seems like a bad idea not to do some type of penance, after all.