My daughter and granddaughter have been picking dewberries. These are wild berries of the same general family as blackberries and raspberries (I can’t give you the scientific name). The vines grow in humps all over the pasture, in the fence rows, and along the railroad. The fruit is tangy, sweet and acid. They’re good to just eat’em as you pick’em. That is if you don’t have some scheduled activity to attend right away, because your mouth, and your fingers will be stained purple. They come with other problems, like the maddening seeds that get stuck in your teeth, requiring gymnastics of tongue and toothpick. Worse still, if you don’t take precautions, they harbor “chiggers”, a type of itch mites. Of course we don’t have that problem because the fire ants eat the chiggers. Maybe it’s better to deal with the devil that hurts for an hour than the devil that itches for a week! Especially considering the part of your anatomy where they choose to set up housekeeping! Another occasional problem emerged the other day when my eldest granddaughter confronted Mr. No Shoulders in her dewberry patch. As she sprinted away from the snake she scattered blueberries all over the caliche lane. After she went back to retrieve them and pick some more, they made a cobbler. That’s a wonderful way to end a spring evening. Boil down dewberries with added sugar and a little cornstarch. Then there are two approaches to make cobbler. One is simple, just dump a box of white cake mix into the cast-iron pot with the bubbling dewberries, put the lid on and cook! The berries blend with the cake mix and it’s done in less than half an hour. I prefer to make a pie crust and layer it over the top of the cooking dewberries, then bake it with the lid full of coals until the pie crust is golden. Sure helps to put a little butter, cinnamon and sugar on the piecrust!