Illini Hardy Blackberry

Rubus centralis

www.xanadufarms.com/

Description: This type of blackberry was developed by the University of Illinois to be grown in northern
regions. It is able to survive in temperatures down to -23 F. This plant is able to grow in tight spaces,
which makes it suitable for a permaculture garden. The berries are black and taste sweet when ripe.
They ripen in mid to late July.
Characteristics
Zone Range

4-8

Pollination

self pollinating

Bloom Color

white

Fruit Color

black

Fruit Size

medium - large

Ripens/Harvest

midseason

Shade/Sun

full sun

Soil Composition loamy

Soil Moisture

well drained

Soil PH Level

6.0 - 6.8

Texture

firm

Years To Bear

1-2

Maintenance

Some pruning should be done every spring to keep the plants from becoming tangled and to
improve their ability to bear. Prune trailing blackberries in the spring for good growth habits.
Prune each main cane back to 3-4. Then cut back side branches to about 12, leaving five or six
buds on each. Erect and semi-erect varieties should be tipped or cut back to 3-4 in midsummer.
This forces lateral branches to emerge from buds below this point.

A trellis may need to be added to keep the berries more upright and compact.

In summer, water plant every 10 days. More watering is needed during fruiting.

Harvesting

Berries should be harvested every 2 to 4 days when ripe.

Pick berries in the cool of early morning. Refrigerate berries immediately after harvesting.

Source: www.starkbros.com
Recipe
Blackberry Peach Cobbler
Fruit mixture:
4 large or 6 medium peaches; 2 cans; or 2 cups frozen
2 cups fresh or frozen blackberries
1/2 cup brown sugar
1/4 cup flour
1/2 teaspoon ground ginger
1 tablespoon Grand Marnier
butter for greasing
Oatmeal scone mix:
1-1/2 cup flour
1/2 cup quick oats
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/3 cup sugar
1 egg slightly beaten
1/3 cup milk
1/3 cup melted butter
cinnamon sugar for sprinkling
Preheat oven to 400 degrees F. Peel fresh peaches with a vegetable peeler and slice into medium-size
bowl. Add berries, then brown sugar, flour, and ginger; toss to coat. Stir in Grand Marnier. Pour fruit
into greased 1-1/2 quart baking dish. Place in oven for about 10 minutes.
While fruit is heating up, combine dry ingredients of oatmeal scone mix in medium bowl. Add beaten
egg, milk, and melted butter, stirring just until moist. Don't overmix.

Remove fruit from oven and drop scone mix onto fruit mixture, forming about 8 mounds. Sprinkle
lightly with cinnamon sugar. Bake for about 15 minutes.

Source: http://www.almanac.com/recipe/blackberry-peach-cobbler