BLACKBERRIES! As I remember them now…the years fall away and I seem to be standing on patchy knoll, close to Coppic’s Pond, just a little ways from our house, across the railroad tracks; with the summer sun on my back, the rich succulent aroma of ripe blackberries filling my nostrils and the sounds of huge purple…almost black, blackberries bouncing into my bucket like marbles. I’m never alone and “picking” the time of day it’s always great fun with Mama, my big sister, Inez and me.


“Where The Blackberries Grow”


By: Mary Ann Gamble


The glorious sunshine of springtime is past


The blooms on wild roses are reddening fast


I get out my bucket and wander away,


Through the thick, tangled bushes on the summer day.


I spot the dark, ripe ones, but can’t reach the place


‘cause the dew-sprinkled spider webs tickle my face.


When the warm breezes blow, I sing as I go


Down the road…across the tracks


Where the blackberries grow.


There’s thorns all around me and sticker below


And my fingers are stained from the juice that flows


I’m covered with chiggers from my head to my toes,


But, still it’s great fun…where the blackberries grow!


BLACKBERRY CAKE


1 box (white) cake mix (w/pudding)


1 pkg. black raspberry gelatin


1 cup vegetable oil


1/2 cup milk


4 eggs


1 cup frozen or fresh blackberries


1 cup (angel flake) coconut


1 cup chopped pecans


Preheat oven to 350 degrees.


In large mixing bowl, combine cake mix, gelatin, oil & milk. Mix well.


Add eggs, one at a time, (mix well)


Bake at 350 degrees for 30 minutes


ICING


1/4 cup butter


Box powdered sugar


5 T/S milk


1/2 cup blackberries


1/2 cup coconut


1/2 cup pecans


Combine butter, sugar & milk in pan. Stir in berries, coconut & pecans. Heat until butter is melted. Drizzle over cooled cake.