The long wet spring has given an early blackberry crop. Walking the dogs and lo! canes with a bunch of ripe berries a couple weeks earlier than usual over at the park. I stopped and picked a few, and I'll go back later to collect more.
Fresh blackberries, for all the invasive, pain-in-the-ass of the Himalayan sort locally, taste really good. And with a few quarts stashed away in the freezer, come mid-winter they make great pies, or a kind of black-skillet oven dish we call "blackberry wheat-thing."
Also blackberry liquor, when you mix 'em with vodka, brandy, and some sugar and stuff, let it sit for a few weeks, then strain it ...