all around the mulberry bush… (2nd ed.)

No monkeys, no weasles, but I beat the cedar waxwings this year and the mulberry crop is delicious. Its always a near thing. Some years the birds come through here early and some years late, and sometimes they hit just on the day I’d planned to harvest. I’ve seen them strip a tree bare of fruit in an hour. Still, I don’t mind — they planted it for me after all.

The mulberry tree in my front yard (oh, I’m so sorry say the folks around here, its a trash tree and will make a big mess) was a happy accident.

mulberry tree

There had been an ash tree in that spot and when it finally died I left a good bit of the stump. The stump is covered with Virginia creeper now, but some happy bird settled on it long enough to drop a mulberry which took root. Sweet!

I love the berries. They are tasty but a bit flat and need lemon juice to wake them up. They are softer than blackberries and have softer seeds as well. They make great jam or jelly, and a delicious clafouti.

a heaping helping

Mulberry Clafouti
1/2 C flour
1/3 C sugar
1 tsp baking powder
1/4 tsp (good pinch) salt
2 eggs
1 tsp vanilla extract
1 tsp lemon juice
1/4 C butter melted (+ 1/2 T for the pan)
enough milk…
2 C mulberries

Preheat the oven to 350F. Butter a 9×9 ceramic or glass baking pan. Put the mulberries and lemon juice in the pan. Shake to coat the berries with the juice and set aside.

Sift the flour before measuring. Whisk all dry ingredients together in a large bowl. Add the eggs, beat well. Add the vanilla extract and melted butter. Beat well. Add just enough milk to make a slightly thin batter. Mix well, pour over mulberries, and bake at 350F for 35-40 minutes.
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I’ve been eating the berries out of hand all day. If there are any left on the tree tomorrow I’ll make a clafouti and post a pic . Mmmm…
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There *were* enough… here’s pix:

mulberrylicious... good and good for you!

Wish you were here....

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