Smith River Organic Farm (Smith River, CA) grows a number of different Blackberry varieties, as listed below. These are ripened on the cane and are extraordinarily fragile. Only berries that are grown within our local foodshed can be picked ripe enough for OtterBee’s; even then, we have to handle them very carefully to ensure they get to you in good shape for you to savor.
Tayberries: the tayberry was patented in 1979 as a cross between a blackberry and a red raspberry, and was named after the River Tay in Scotland. The fruit is sweeter, much larger, and more aromatic than that of the Loganberry, another blackberry/red raspberry cross. The tayberry is grown for its edible fruits which can be eaten raw or cooked, but the fruit do not pick easily by hand and cannot be machine harvested, so they have not become a commercially grown berry crop.
Marionberries: the marionberry is a blackberry cultivar developed initially in 1945 by George F. Waldo, who selected it as OSC 928 in 1948 in cooperation with Oregon State University. It was tested in Marion County and elsewhere in the Willamette Valley, before being released in 1956 under the name Marion, after the county where it was tested extensively. A cross between the “Chehalem” and “Olallie” varieties, it is the most common form of blackberry cultivated, and accounts for over half of all blackberries produced in Oregon. The berry has a somewhat tart flavor, fairly earthy with traces of sweetness.
Smith River Organic Farm (Smith River, CA), a small organic, permaculture farm that is farmer Terry Allaway’s pride and joy. Terry is one of our local permaculture experts, speaking at a variety of events and sharing her knowledge with those interested in growing food according to nature.
Picked within 24 hours of delivery. We recommend you refrigerate them right away, and eat them in a day or two! Limit 1 per customer please.