One of the benefits of living in the Northwest is that water isn’t a hoarded resource. Thus plants are more likely to waste energy and water on something like fruit, giving us wild foods that you can readily eat, like the Himalayan Blackberry.

Now, the Himalayan Blackberry is a nasty, invasive species complete with dense brambles and inch-long spines that chokes out the native species that surround it. In fact, the only reason that it’s really tolerated is because for a scarce couple of months its boughs drip with shining purple-black fruit. Most of my Friday service projects with City Year were spent ripping this difficult pant from the ground of schools and nature preserves, giving me a special hatred of the thing.

It now being blackberry season, I thought I would go forth and enjoy what I could of a plant that I’ve had so many nasty experiences with. So after work one day I set off on my new bike (a hand-me-down from the ever gracious Regina at the Amerihaus) and went looking for the fruit.

I didn’t have to go far and, unlike similar journeys to collect seed pods in Arizona, everyone I met was exceededly friendly. Although I find it helps matters when you can offer them something that can be eaten on the spot when they ask you why you’re climbing their fence. Unfortunately I found blackberry thorns even worse than mesquite trees as well as a slightly higher presence of giant, face-eating spiders.

But two hours later I found myself with a large grocery bagful of ripe blackberries, as well as a pair of prettily stained purple hands. But then I found myself at an impasse. What should I do with my new-found treasure? Sure, I could eat them, but that was boring.

So instead I pulled out the brandy and sugar and set out to make something a little more special. I rinsed the blackberries and then set them in a small pot, liberally coating them with sugar. I added brandy until the berries were about half-way covered in it and set the stove to low.

Checking various websites as well, as my Joy of Cooking (thanks Mom!), I took the pot off the heat when the berries had started to seep their juices and the sugar was completely dissolved. I strained the berries, setting them aside to cool, while I took the liquid I had retained and returned it to the stove to make into a syrup.

Soon my syrup was done and I ladled it and a hefty serving of my boozy berries into bowls that I then topped with whipped cream. They were delicious, but as I sat back in an easy chair to enjoy them I was reminded of just how lucky I am to be able to afford a gym membership.