Ooh la la.
It’s black cap season in Michigan. These thumbelina wild black berries grow wild on dirt roadsides and thickets take over unkempt farms and lucky. The thorns try to scare away berry pickers by snagging clothing and scratching tender skin. Patience and thick gloves have their rewards.
Black Cap Salad with Feta
Serves 2
3 large handfuls of baby lettuce, washed, dried
1 cup Black Caps or Blackberries, washed and dried
1 avocado, thinly sliced, rinsed under tepid water to prevent browning
1/3 cup crumbled feta cheese
Paper thin slice red onion
2 Tablespoons salted pistachios
- Cover plates with lettuce. Arrange berries, avocado, feta, onion and pistachios. Sprinkle with dressing.
Dressing
Whisk together:
3 Tablespoons rice vinegar
2 Tablespoons Black Cap berries, crushed
1 Tablespoon pistachio oil
Tags: local, Michigan, small farms
I hate the thorns but it all pay’s off when have those “Fresh Picked Michigan Berries.”