I recently identified the tree in my yard as a Mulberry tree. Here I was getting irritated with the purple poo the birds left on my car. That's ok, cause I can eat the berries too! Yipee, FREE fruit! I am going bonkers picking loads of berries to make pie, freeze, and make some jam. So, my point is to take a peek at your big backyard and find some hidden treasure! Mulberries are ripe at this time of the year (at least in upstate NY!) Here is a recipe that is delicious. My family was raving about it (I was nice and shared, reluctantly...) It was a bit juicy, I think next time I will add 3 1/2 Tb. cornstarch. MULBERRY PIE Pastry for 2 crust pie 4 c. fresh mulberries 1/4 c. water 1 c. sugar 3 tbsp. cornstarch 1 tbsp. lemon juice 1/2 tsp. cinnamon 1 1/2 tbsp. butter Line 9 inch pie plate with pastry. Mix sugar, cornstarch and cinnamon. Mix lightly through mulberries and water. Pour berries into pastry lined pie plate. Dot with butter. Cover with top crust which has slits cut in it. Bake until crust is nicely browned and juice begins to bubble through slits in crust. Serve slightly warm, not hot. Temperature: 425 degree (hot oven). Time: bake 35 to 45 minutes. Serves 8.