Around the tenth mile of any hiking trip, I start pining for a blackberry milkshake. On the last stretch of a winding, dusty trail through sagebrush, reaching out now and then to run my fingers through the dry, tall grass cracking in the heat. Descending a glacier with an ice ax in one hand and my crampons jingling in my backpack, kicking up snow and squinting against the sun-blazing snow. Trudging through mud and shoelace-deep puddles as a downpour thunders on my hood and soaks through my jacket, wool shirt, and long underwear. It doesn’t matter. I want a blackberry milkshake. Never chocolate, or vanilla, or peanut-butter-marshmellow-huckleberry. Always blackberry.
I grew up in the company of blackberries. Twenty feet from my bedroom window, a jungle weaved and latticed and writhed into new shapes every spring, ten feet high and aggressive. They would drape bunches of thorns, leaves, and berries over our fence and toward our yard, and every summer, my dad would beat them back. He’d lop off the dangling limbs, and before he mowed over them, my brother and I would scurry outside and pick off the berries like a pair of vegetarian vultures. More blackberry bushes grew in the woods between our front yard and the road, and in the woods by the drainage pond, and along the our street and along Southworth Drive and along the path to the beach and more or less everywhere.
On August afternoons when my dad was at work, my mom would take my brother and me blackberry picking. We’d get out the large, plastic bowls—orange, red, and blue—and trek all of a hundred yards to the street. The perfect blackberry deserves the name; a single red or purple bead bursts tart. Find one that’s pure black, the size of a quarter, and swollen tight with juice. I’d pop those ones straight in my mouth. Only the imperfect berries made it into my bowl.
Despite my graft, nothing I’ve tasted since can top my memories of my family’s homemade blackberry ice cream. We’d mash our harvest into a paste, strain out the seeds, pour rock salt and ice into the machine, and watch the ice cream maker hum and churn on the back porch. I could make some myself, fifteen years later, but that would feel sacrilegious. Blackberry ice cream is as holy as library reading logs or PVC swordfights.
Blackberries came to the Pacific Northwest via Europeans hungry for easy fruit. The plants thrived in our mild temperatures and abundant rain, and soon, blackberry gardens became unnecessary. They choked out the native vegetation and set up camp along roads, on the edges of yards, and in empty lots. Thickets of the thorny plants have so thoroughly invaded that “control of Himalayan blackberry and evergreen blackberry is not required because the species are widespread throughout Western Washington” (King Country noxious weed policy). Blackberries out-compete native plants and form dense, inhospitable thickets, and their thickets form dense, inhospitable fields. Nothing else can grow in a blackberry jungle.
These PNW-newcomers funded a good part of my semi-adult life. I spent my high school and college summers mowing, weed-whacking, and clearing brush, which meant I cut blackberries with machetes and clippers, wrestled blackberries with gloves and boots, and pried blackberries out of the ground with picks and shovels. I would heap the detritus in a pile and burn it, only to repeat the process over again a month later. A blackberry bush can grow twenty-five feet in a year. Repeat. A blackberry bush can emerge from the mangled remains of a few roots. Repeat. My arms bled from blackberries thorns, and amid sweat and thorns, I found hundreds of perfect berries. Repeat.
Invasive blackberries don’t grow in the mountains. Out there, I’ll eat thimbleberries when I can find them, or tiny huckleberries, or sour salmonberries, or wild strawberries. I’ve seen the native, trailing species of blackberry deep in the National Parks and National Forests, although I’ve never eaten its fruit. Supposedly, it’s a stronger flavor than the Himalayan variety. But when I’m tired and sore, thirsty, and bored with trailmix and dehydrated food, I crave a blackberry milkshake.
I’ll convince my hiking partners to stop at a diner on our drive home—the more homely the better. Peeling paint, advertisements from the 1980s, and a potholed gravel parking lot are all promising signs. The best ones keep an aesthetic that’s never been touched by any sort of marketing team. We’ll guiltily swagger in, proud of the dirt on our faces and the sweat in our clothes, and embarrassed about the same. I’ll look for a milkshake first. Most places won’t offer one, and if they do, it’s the kind squirted from a machine that blends artificial flavoring into an overfilled, sugary disappointment. But every now and then, I’ll get a true one. Real blackberries plucked from a bush. An irregular, violet stain swirling through the mix, the same color as the splotches that showed up on so many of my childhood shirts. And a few black and purple beads that survived the churning, like the smudges that make a painting authentic.
Once called “a modern-day Jack Kerouac” by NPR after he hitchhiked 7,000 miles through the United States, Josh deLacy has since found homes in the Pacific Northwest, the Episcopal Church, and the post calvin. He is the managing director of Branded Look LLC and communications director at St. Luke’s Church. Josh’s writing has appeared in places such as The Emerson Review, Front Porch Review, and Perspectives.