A [Mulberry] Tree Grows in Brooklyn - FineCooking.com

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A [Mulberry] Tree Grows in Brooklyn

Mulberries

Mulberries

  • Mulberries
  • Mulberry sorbet

By Melissa Denchak, associate editor

June 22nd, 2010

The first time I tried a mulberry, I was walking my dog through Brooklyn, New York. A woman I knew simply as the “Chad-the-Rad” woman (that’s what she called my dog, Chaddy) asked me if I wanted to try one of the dark red berries she held in her hand, motioning that she had just picked them from a nearby tree. When a stranger offers you food from her hand on the streets of New York, common sense might tell you to say “Thanks, but no thanks.” After checking out the big, fat berries she held, though, my gut said to try one.

I popped a plump, round berry in my mouth, bit down, and prayed I hadn’t made a life-threatening mistake. The berry’s sweet, juicy flesh exploded as I crunched down on its little seeds...it was wonderful. “What is this?” I asked, astounded that something so good could be grown on the streets of New York--and for free. “A Brooklyn mulberry,” she declared with a smile.

Every spring thereafter, I’ve waited for Brooklyn mulberry trees to bear fruit. The borough is loaded with them. I’d spot a tree, stop, reach up, start picking, and occasionally draw the attention of an inquisitive passerby. “What are you eating?” the person would ask, and then he or she would have to decide: trust this stranger with her hand held out, offering fruit, or let common sense prevail? Seems people can’t resist. Upon experiencing the sudden bolt of sweetness they ask “What are those?” And thus the secret of the Brooklyn mulberry tree is passed along.

I recently moved from Brooklyn to Manhattan, and it turns out my new neighborhood is filled with mulberry trees, too. There are mulberries on sidewalks, cars, underfoot. I've been collecting bags of them for homemade smoothies but have often wondered what to do with the surplus. (My mulberry muffins turned out miserably.) Fortunately, someone else has wondered the same.

Hank Shaw, of Hunter Angler Gardener Cook (a blog that celebrates hunting, fishing, and foraging in a humorous, conversational way), recently wrote up his exploits with mulberries, which he describes as “...an alto to blackberry’s baritone. If blackberries are a cabernet sauvignon, mulberries are a pinot noir.” The recipes he’s come up with for his mulberries sound great--there's a mulberry compote and fabulous-looking sorbet. While I don’t have an ice cream maker to actually make the sorbet, I can’t wait to try out the mulberry syrup the sorbet calls for, mixed into seltzer water (mulberry soda!) or (even better) Champagne.

Check out his recipes! If you have any of your own to share, please do. In the meantime, I’ll be stocking up on mulberries and (despite my Manhattan residency) introducing my new neighbors to what will always be to me, the Brooklyn mulberry tree.

 

posted in: Blogs, Best of the Blogs, mulberries
Comments (2)

Susan_W writes: When I was growing up in NC my grandparents had a Mulberry tree in their yard. Every summer I couldn't wait to go to the mountains to visit and eat Mulberries! They were delicious! My grandmother always made a scrumptious cobbler out of them. Posted: 12:36 am on June 23rd

Pielove writes: I will have you know that a mulberry tree also grows in Chicago-- a huge mulberry tree. Indeed, a hugely prolific mulberry tree. So prolific that I have to shovel the berries off my walk daily. Mostly we (and the neighborhood kids) eat the berries raw. I did make some mulberry-lime pectin jellies from the recipe in Peter Greweling's Confectionery at Home. I posted a photo in the Gallery:
http://www.finecooking.com/item/17788/mulberry-lime-pectin-jellies

They were delicious-- lime really perks up the low-acid mulberry flavor and my food mill let through just enough seeds to give a pleasing crunch, whilst getting rid of those pesky stems. Posted: 8:30 pm on June 22nd

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