My own blackberries are only just now starting to get a blush on them, but some of my friends have been picking theirs.
When they get ripe, I never have any leftovers to pack away in the freezer. Partly because I don’t get all that many and partly because I can eat them nonstop. My blackberry vine is thornless, and I really appreciate not having to get stabbed while picking or pruning. The variety is Chester, but there are several other types of thornless blackberry plants.
When I was a kid, one of my grandmothers would cook a kettle of sweetened fresh blackberries and then drop a biscuit dough batter into the bubbling mixture. There are few things that taste better than a bowl of tender, sweet dumplings smothered in a sea of blackberries.