Forget Hallie Berry....It's the Olallieberry that's really hot!
The Olallieberry, a cross between a blackberry, loganberry and youngberry, originated in 1949 in Oregon, but mostly thrives in California -- especially on the coast. The olallie, a Native American word meaning blackberry, likes plenty of rain and mild temperatures. And with this year's torrential downpour, growers are expecting a bumper crop.
Olallies, like most other spring and summer crops, are late this year, and just starting to show up in markets. - SFGate
Pronounced oh-la-leh. Original cross was made in 1935 by George F. Waldo with the U.S. Dept. of Agriculture-Agricultural Research Service who ran the cooperative blackberry breeding program between the USDA-ARS and Oregon State University cooperative breeding program. Selected in 1937 and tested in Oregon, Washington and California as Oregon 609. Named Olallie and released in 1950. While primarily developed in Oregon has never been very productive there and is therefore primarily grown in California. - WikipediaFrom a fan of " American Pie: Slices of Life (and Pie) from America's Back Roads " by Pascale Le Draoulec
" Just be warned: reading her chapter on Duarte's Tavern in Pescadero, Calif. -- home to the world's most divine ollalieberry pie -- unleashed such strong sensory memories for me, I'm actually planning an expensive detour on an upcoming trip to taste the pie again in person."
where can you get your hands on these little gems of goodness, you ask?
Webb Ranch Farm - Portola Valley, CA
Swanton Berry Farm - Davenport, CA
Linn's Fruit Bin - Cambria, CA
Bacchini's Fruit Tree - Brentwood, CA
CIN-OLATABERRY ICE CREAM
2 cups heavy cream
1 teaspoon ground cinnamon
1 large cinnamon stick
1 cup sugar
7 egg yolks
2 tablespoon crème de cassis
2 cups olallieberries (fresh or frozen)
Combine the milk, cream, cinnamon (ground and stick), and 1 tablespoon of the sugar in a saucepan and scald. Whisk the yolks with the remaining sugar and the crème de cassis until light and fluffy. Slowly add the hot milk mixture with gentle whisking to the eggs to warm them. Pour the entire mixture back into the saucepan and add the olallieberries.
Cook over low heat for about 20 minutes until the custard thickens and coats the back of a wooden spoon. Cool to room temperature.
Freeze in an ice cream maker. When the ice cream has thickened, remove the canister from the ice and salt, then remove the dasher and pat down the ice cream with a rubber scraper to remove excess air. Cover the surface with plastic wrap to prevent ice crystal formation. Replace the canister lid and place in a freezer to harden for 3-5 hours.Makes about 2.5 quarts.
Tim M. Dore
Third-prize winner of the Epicurious Ice Cream Contest