Everybody loves marionberries. Everybody.
Though that may seem a bit grandiose, in the 20 years that I have offered anyone a marionberry anything, I’ve never heard a negative, or even humdrum, reaction.
Fresh off the vine? “Wow, that’s amazing.”
Pie? “So, can I have another piece?”
Sorbet? “Geez, that’s good.”
And so on. Among family and friends and virtually all guests at my farm, marionberry pie wins the gold medal. This icon of the Pacific Northwest—born and bred here, at Oregon State University in the Willamette Valley—is featured across the region and down the West Coast in ice cream, muffins, pancakes, jams, pies, tarts, sauces, syrups, marinades, crisps, cobblers, sodas, galettes, scones, and more. The plants are robust: production prodigious, reliability high.
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