July 26, 2006 in Food

Fresh & Local: Huckleberries

By The Spokesman-Review
Kathy Plonka photo

Weekend Shors—— Wes Raynor and his family sells huckleberries from their home on Government Way in Hayden for $10.50 per quart.Kathy Plonka /
(Full-size photo)


Each year, when my huckleberry stash is finally exhausted, I feel a little relieved. When we’ve first picked, I’m generous with the tart, delicious berries. But as the freezer bags and jam jars begin to wane, I’m a little more guarded about serving them. Should I hoard them for myself? Serve them to guests? Take the chance that my 3-year-old might squish them into purple paste rather than eat them? Thankfully, it’s the time year again to share. If you’re not up for picking them yourself, then splurge and buy them at a farmers’ market.

Look inside today’s section for a huckleberry compote recipe I discovered last summer and a recipe for huckleberry ice cream.

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