Marionberry pie from Lauretta Jean’s. | Brooke Jackson-Glidden/Eater Portland
In the 1940s, Oregon State University agricultural scientist George F. Waldo crossed a Chehalem blackberry and an Olallie berry to create the marionberry, named for the nearby Oregon county. Somewhere between a loganberry and a blackberry, the marionberry has a captivating depth of flavor unlike the average farmers market blackberry, making it one of Oregon’s prized summer treats. Year round, marionberries are spotted on menus around the state: as a jam served with breakfast toast, as a compote swirled within a craggy coffeeshop scone, as a syrup poured over fancy brunch pancakes. However, marionberry pie is
→ Continue reading at Eater