How sweet it is | August 10, 2012 | Palo Alto Weekly | Palo Alto Online |

Palo Alto Weekly

Eating Out - August 10, 2012

How sweet it is

Rare mulberries and other produce are the tender fruits of one family's labor

by Lauren-Marie Sliter

Fact: There is no such thing as a mulberry bush.

Don't believe it? Ask Kevin Lynch of metroMulberry, Palo Alto's local mulberry grower.

Mulberries actually grow on trees. Very large trees. And the berries boast a different kind of sweetness than any other. Not quite as strong or flavorful as a blackberry and not quite as watery or mild as a blueberry.

Kevin's mulberries are as delicious as they are rare, and he and his family grow them in their own backyard, sans fertilizer or pesticides.

The Lynches exude a different kind of sweetness, too. They have lived in Palo Alto for nine years, turning what Kevin called a "rundown piece of junk" house into a lush utopia. The same year they moved, they planted their first mulberry tree out front. Since then, they have planted upwards of 20 more in their backyard, plus plums, apples, blackberries, lemons, black raspberries, apricots and others.

More recently, Kevin created metroMulberry, selling fresh mulberries and other homegrown fruits at the downtown Palo Alto farmers market and to local restaurants, such as Quattro at the Four Seasons Hotel in East Palo Alto and Pampas in Palo Alto.

Kevin, a seventh-grade science teacher, builds and grows everything himself. From the rows of mulberry trees to the outdoor pizza oven to the family's current kitchen remodel, Kevin is completely hands-on.

His wife, Monica, is also a teacher, and their two sons — Osmanthus ("Osi" for short), 10, and Halo, 9 — seem precocious, relishing the attention their family's micro-farm has brought them. During a recent visit, Osi itched to show off his berry knowledge, which was undeniably impressive. He and his brother put together a plate displaying each kind of berry that he and his family grow, noting the particulars of each type.

"These are unusually sweet this time," Osi said, pointing to the Illinois Everbearing Mulberries, which were laid out next to the variety of other fruits he and his brother had gathered. Also on display were frozen mulberries drizzled in homemade honey and black raspberries. (Osi was careful to point out that black raspberries are nothing like blackberries.)

Picking mulberries for the Lynches seems as much a part of their lives as sleeping or breathing. Even their rapport surrounding the towering plants is breezy and nonchalant.

"Do you have a mulberry stain on you?" Kevin asked his wife as they stood under one of five rows of mulberry trees in their yard.

"Yeah," she said, looking down at her arm and giving a contagious smile.

"Awesome," Kevin said with a chuckle.

Mulberry-juice stains are just a part of being backyard berry growers. Kevin and his family spend hours "tickling" their mulberries down from the branches.

"They are like the prodigal son," Kevin said about each mulberry. "Every time one drops, I get upset."

Monica nodded her head, saying she sometimes goes digging for fallen berries. "It's such a tender business," she said, placing a fresh mulberry into her picking bucket.

The tenderness of mulberries is what makes them impossible to find at supermarkets, Kevin said. The berries practically melt in your mouth as you eat them, as if they were more juice than fruit.

The Lynches' mulberries can be purchased at the farmers market every Saturday in downtown Palo Alto, though they sell out early every week. "I never have enough to sell," Kevin said.

But the berry business is more of a side project for Kevin and his family. They aren't in it for the money. "It's a real social thing," Kevin said about the market. He said the family has made friends with returning customers, other vendors and local chefs who buy their produce.

Involving their sons is another important part of the Lynches' farm. "It's precious," Monica said. "They appreciate the labor."

For her, knowing where their food comes from and understanding the importance of eating locally and organically are invaluable lessons for her children.

And even when selling to chefs at well-known restaurants, Kevin said he appreciates his relationships with them more than the fact that they will pay almost any price for his precious mulberries. He mentioned Nikki Baverso and Marco Fossati, the executive chefs at Pampas and Quattro, respectively, saying he and they are on the same wavelength.

"You just gotta love eating and making food and making people happy," he said.

Mulberry cocktail



5 to 10 mulberries

1 tablespoon lemon juice

1 teaspoon sugar

1 scant pinch of salt

1 shot of triple sec

2 shots vodka and just enough water to help it all move around

Place all ingredients into a cocktail shaker. Shake vigorously to break up the berries for flavor and color. Strain out into each glass, then top with a shot or two of bubbly water. Garnish with a fresh mulberry in each glass.

Leave out the triple sec and vodka to make a non-alcoholic version.

Info: Recipe taken from metroMulberry's Facebook page. For more information about the company, go to

Editorial intern Lauren-Marie Sliter can be reached at


Like this comment
Posted by kevin lynch
a resident of Midtown
on Aug 10, 2012 at 8:21 am

Thank you Palo Alto Weekly for taking an interest!
Just to clarify, the business is called "metroMulberries" not "metroMulberry";
our webpage is Web Link

our daily microfarm microblog is Web Link

like our page on

We will be making mulberry jams this fall and selling at the downtown PA Farmers Mkt, the 3rd Saturday in December. Order/contact via metromulberries@gmail

Thanks again Lauren and Veronica. I hope we can collaborate on a piece about the truly wonderful local chefs who have welcomed our backyard produce into their high-end kitchens.

Like this comment
Posted by curmudgeon
a resident of Downtown North
on Aug 10, 2012 at 9:29 am

Is the PAFM still open then?

Like this comment
Posted by Marc
a resident of Midtown
on Aug 22, 2012 at 8:27 am

Are you actually running your business as a business?

Do you pay commercial rates for your utilities? Do you have a current environmental impact statement on the impact of your business operations on the local environment? The increased pollution from the traffic to/from your property?

Do you monitor the pollution and run off from your trees and the effect on the water supply, local community, etc. Have you had all your produce tests and certified that it contains no harmfull levels of any chemicals, pesticides, etc?

Do you have all the necessary state, county and city licenses to operate your business? Do you pay the appropriate taxes?

is your property zoned for commerical use?

Posted by Name hidden
a resident of Professorville

on Jun 5, 2017 at 8:23 pm

Due to repeated violations of our Terms of Use, comments from this poster are automatically removed. Why?