Homegrown ‘maters. In the South it’s white bread, Duke’s mayo, S&P, ‘maters...eat outside or over the sink because you WILL go to drippin’ in a hurry!

Steak, steak! I haven’t had one in a long time...rare with grated horseradish. If you can’t feel the burn high up inside the top of your forehead, it’s not fresh enough horseradish, lol.

I’ve not tried those. What berry might you compare them to that a Southern gal would recognize?

@CarolinaGirl60

Marionberries are like blackberries, only sweeter and juicier. They grow in Oregon.

"Marionberries are known for having sweeter, juicier and earthier flavors than the common blackberry. That complex mix of sugary earthiness has won it comparisons to the popular Cabernet grapes, which make Cabernet wines. That earthiness also makes them more popular than common blackberries for uses in savory recipes, such as being made part of a glaze to top succulent meat like duck or to balance out the heat of spicy pepper jelly."

[hunker.com]

@CarolinaGirl60 A Southern Blackberry

@LiterateHiker Ah. Blackberries grew wild all over the place; when I was a kid we’d get all kinds of scratched up and mosquito-bit to pick them. They still do grow wild, but they can be found in stores and farmer’s markets too. Very juicy...we’d also come home dyed blue, lol.

@Varn

You are wrong.

"Marionberries (which are sometimes also referred to as a marion berry or the marion blackberry) belong to the same family as the Allegheny blackberry. But while common blackberries are native to the North American continent, marionberries are a hybrid product. In 1948, a scientist at a breeding partnership between the University of Oregon and the U.S. Department of Agriculture worked to create a hybrid of two different blackberry hybrids, the Olallieberry and Chehalem blackberries.

"The result was the marionberry, named for its inception in Marion County, Oregon. Since its 1956 debut into the Oregon market, it has become one of the most beloved types of blackberry hybrids available."

"Marionberries are known for having sweeter, juicier and earthier flavors than the common blackberry. That complex mix of sugary earthiness has won it comparisons to the popular Cabernet grapes, which make Cabernet wines.

"Allegheny blackberries often pack a much more tart punch. It's purely up to people's personal taste as to which one they prefer, but the marionberry's complex flavor has drawn many admirers across the United States."

[hunker.com]

@LiterateHiker I’ve now had both … from Marion County, Oregon in fact. Don’t like pies, so wouldn’t subject a fresh berry to one, but have both eaten, picked and grown more berries (in Oregon) than most could shake a stick at..

I’ve not found commercial or garden grown Marionberries ‘over/ down South.’ But their ‘wild blackberries’ are more intense than the wild Himalayans overgrowing the PNW, or, the native ‘Dewberries’ (ripe about now).

@Varn

I don't like wild blackberries that loop wildly across the landscape.

We call them brambles. An evil menace.

@LiterateHiker I considered the native ‘dewberries’ “tripwires!” ..fuckin things And, it’d take you half a morning to pick a pint of them.. My (Clackamas County OR) Uncle had the best garden I’ve ever met, his babies for many years were his berries. One of my favorites were ‘Nectar berries,’ enormous!

Over East here.. I’ve been the picker and trainer on a couple acres of organic blackberries. Four different cultivars, with an array of characteristics, all are thornless. And, though they look the part, don’t mold, ship well … they’re insipid spittle compared to a PNW berry of any type. Though I keep that to myself

@ToolGuy

Jamoca Almond Fudge is my favorite ice cream, too. Yum.