I’ve learned a few more things about mulberries
–One website called them blackberry wannabes. I agree but I’m glad they’re not because your jaws don’t get tired chomping down on seeds.
–One way to get mulberries out of trees is to lay out a sheet under the tree and then shake the limbs!
–Most people like eating them just plain
–It’s fun to eat your homemade mulberry jam smack dab in the middle of the winter!
–I grew up thinking they were bad. I had to double check that they were safe to eat. Most of the time when I heard about mulberries I would hear how they were annoying because they stain sidewalks, driveways, cars, etc.
–When you freeze them lay them out on some waxed paper, freeze and then put in a container and refreeze
–Birds like to nest in their branches. They may have a bird brain but they’re smart about raising their little chickies in a home that’s overlooking a storehouse of food! . . . No wonder that bird always gives me an annoying crow when I visit the mulberry tree.
–Silk worms like them
–If you have a dehydrater you can dry your own mulberries. I’ve seen them priced at $15.95 for 16 ounces.
–Heck! Mulberries are considered a superfood and their growing around my neighborhood and people ignore them. They’re even organic!!
–The mulberry leaf can be used for tea.
MULBERRY CRUNCH
Serves 12 to 14
Here’s a greattasting recipe made by an accomplished chef

8 tablespoons (1 stick) unsalted butter, cold, cut into ½-inch pieces, plus 2 tablespoons for pans
3 pounds mulberries, picked over and cleaned, or other fresh or frozen berries
1½ cups sugar
Freshly grated zest and juice of 2 lemons
½ cup packed light brown sugar
4 ounces cream cheese
2 cups all-purpose flour
1½ cups quick-cooking oats
Freshly grated zest of 1 medium orange
2 cups whipping cream
½ vanilla bean, split
1 Preheat the oven to 375°F. Grease two 9 X 6-inch pans with 1 tablespoon butter each. (Alternately, use one larger baking dish that holds the fruit at a depth of about 1 inch.)
2 Toss the berries, 1 cup of the sugar, the lemon zest, and juice together in a mixing bowl. Set aside.
3 Combine the remaining 8 tablespoons butter, remaining ½ cup sugar, the brown sugar, cream cheese, flour, oats, and orange zest. Rub the mixture together between your hands until it resembles a coarse meal.
4 Place the berries in the prepared pan(s). Cover the fruit with the crumble topping. Bake for 20 to 25 minutes or until the topping is golden brown and the berry juice is bubbling and thick. (If longer cooking is needed, watch that the top does not brown too quickly; if it does, cover with aluminum foil.) Remove from the oven and allow to cool slightly.
5 Whip the cream until it forms soft peaks. Scrape the seeds from the vanilla bean and fold them into the cream. 6 Scoop a portion of the crunch onto individual plates and top each with a dollop of whipped cream.
Taken from TasteoftheNation.org