One of my favorite memories from the lazy summer mornings of my childhood was walking across the street in my pajamas (barefoot if Mama didn’t catch me) and picking blackberries from the edge of the woods. I’d take them back to the house, rinse them off in the kitchen, and then add them to my morning cereal. There is just nothing like fresh blackberries!
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The students at the school where I teach live in urban neighborhoods and most of them, I discovered, have never had this experience. So when we spotted thousands of blackberries on the edge of the field where we spend recess, I just knew I had to take the moment to show my 1st graders a part of their neighborhood they never knew existed. We talked about the thorns and the love snakes have for these juicy berries. We talked about the difference between the red ones and the black ones and why we should leave the red ones alone. We talked about why it was crucial to have a grown-up check before you eat anything you find growing… Then we dove right into that Southern rite of passage known as blackberry picking.
- 1/4 c apple cider vinegar
- 1/4 c brown sugar
- 1/2 c tomato paste
- 3 T worcestershire
- 1 whole chipotle pepper
- 2 t adobo sauce
- 1 package (6 oz) blackberries
- 1 clove garlic
- salt and pepper