Instead I will mention that we picked an abundance of wild blackberries this summer, and one of my favorite recipes proved to be this blackberry sorbet. Posting the recipe below (feel free to substitute frozen raspberries, blueberries, huckleberries, or any other favorite variety):
Bring to a boil two cups of sugar and two cups of water. Reduce heat to low and simmer 3 to 4 minutes until sugar is dissolved. As the syrup mixture cools, puree one quart of frozen blackberries. Add pureed berries and 4 teaspoons of lemon juice to the syrup and combine. Pour mixture into an ice cream maker and blend for approximately 25 minutes. Freeze if necessary.
Welcome to the neighborhood of Dry Hollow Farm. Enjoy the sorbet. This is our story, under the Tennessee sky.