Posted March 17, 2015 By sandy
Looking for a new unique huckleberry dish to create NOW, before huckleberry season?
Our huckleberry vinegar, featured on our Tastes of Idaho website, has many delicious purposes, other than use in salads, in cooking your favorite sweet and sour dish.
Check out the Wildbeary recipe below:
You can find Wildbeary Huckleberry Vinegar on our Tastes of Idaho website.
Enjoy your huckleberry sweet and sour sauce!
Posted March 4, 2015 By sandy
Recently, we made a new ‘huckleberry lover’ friend: The Huckleberry Basket!
John contacted me to ask if he could use some of our huckleberry photos for his new website. Of course, a conversation ensued and, once again, I discovered that huckleberry lovers are some of the nicest people!
So, I have dedicated this post to share some of the wonderful information he has on his website:
… The most basic suggesting for cleaning is pouring the berries out on a cookie sheet, and then pick out the berries by hand. This is a very simple process, however it’s a bit time consuming, and asking friends or family for help will shorten your yield!
Another option is to simply dunk the berries into a bucket filled with water. The berries will sink to the bottom and most of the bugs, stems and leaves will float up to the top. This is a great way to clean out the berries, it’s less time consuming, and does a pretty good job at getting them clean. My only complaint about this is it can waterlog the berries, and if you toss them right into the freezer you will end up with clumps of berries when it comes time to pulling some out.
My favorite is something that requires a bit of ingenuity. This process is almost like sluicing for gold. You take berries and slide them down an incline, and the basic idea is that the berries will roll down the incline and sticks, stems, and leaves will be left behind….
John suggests some good methods for cleaning berries.
How do you clean your berries? If you use a different method, please share it with us!
Posted February 5, 2015 By sandy
Looking for huckleberries in north Idaho?
Coeur d Alene is a famous resort town, known for its fine dining, beautiful lake Coeur d Alene and it’s beaches, and HUCKLEBERRIES!
But, of course, you won’t find any huckleberries to pick this time of the year! But, the Guide to North Idaho has a listing of wonderful places to experience huckleberries!
If you’re not inclined to compete with the bears and birds for Idaho’s official state fruit, there are multiple other ways to enjoy huckleberries:
- Baskin Robbins in Coeur d’Alene features dozens of toppings including fresh huckleberries.
- Paul Bunyon Burgers has been a local favorite since 1952. What do the locals love about Paul Bunyon in the summertime? Huckleberry milkshakes!
- Sargent’s on Government Way in Hayden not only serves up the best steaks in town, but also the best huckleberry pie!
- Huckleberry topped salads and cheesecake are a must try at 315 Martinis, Tapas and Dinner at the Greenbriar Inn.
Huckleberries are the star each August when the Huckleberry / Heritage Festival takes place in Wallace the 3rd weekend. Besides a bake-off and Huckleberry pancake breakfast, vendors have huckleberry goods along with other arts and crafts. There’s also live music, a fun run, downtown bicycle race and a bicycle hillclimb to the top of Dobson Pass.
If you are inclined to visit Coeur d Alene to pick huckleberries …
By mid-June, berries on south facing lower slopes are ripe. Good picking is as late as October on north slopes. Abundant huckleberry picking spots are available throughout North Idaho. Best picking is between late July and early August. Visit parksandrecreation.idaho.gov or contact the Priest Lake Ranger District, (208)443-2512 www.fs.fed.us/ipnf/priestlake
Posted January 7, 2015 By sandy
I hope you had a wonderful huckleberry holiday season!
Personally, we sent huckleberry products and gift baskets from our Tastes of Idaho site to over 27 states — and even one basket to Ireland!!
By the way, we are currently running a After the Holiday sale on the site. Check it out here to receive 35% off your order!!
In the meantime, check out the following Huckleberry Bundt Cake recipe from the Seattle Flour Child website:
Huckleberry Bundt Cake with Meringue Frosting
- 3 C All Purpose Flour
- 1 T baking powder
- 1 t salt
- 1 – 2/3 C sugar
- 3/4 C unsalted butter – at room temp
- 3 large eggs
- 1 T orange zest
- 2 tsp vanilla
- 1/2 tsp almond extract
- 3/4 C buttermilk
- 2 C frozen huckleberries (it’s important they are frozen, or they will bleed all over the cake)
- MERINGUE FROSTING
- 1 C sugar
- 1/3 C water, minus 1 T
- 1 T orange juice
- 2 egg whites
- 1 pinch cream of tartar
- 1/2 t vanilla
- Preheat your oven to 350. Use shortening and flour to ready your bundt pan or spray generously. Sift together flour, baking powder and salt. In the bowl of a standing mixer, beat butter and sugar together until light. Add eggs one at a time, and then add orange zest, vanilla and almond. Mix thoroughly and add dry ingredients alternately with buttermilk. Fold in berries, pour into pan and bake ~50 minutes until top springs back easily. Cool at least 8 – 10 minutes and then turn out onto a plate or rack.
- FROSTING: Begin heating sugar and water /juice in a small saucepan. Add a candy thermometer to the pan. Continue to boil as you froth two egg whites in the base of a standing mixer. Add cream of tartar when egg whites are frothy, stop beating. When sugar reaches about 225 degrees, begin whipping the egg whites on high until peaks form. When sugar mixture reaches 240 or soft ball stage, remove from heat and pour in a steady stream into whites, with mixer running on low. Beat for 7 full minutes until fluffy and glossy – and add half teaspoon vanilla.
Posted December 10, 2014 By sandy
We have been incredibly busy! With all the orders for huckleberry products we are filling from our Tastes of Idaho website, I really didn’t have time to come up with a tantalizing post! Instead, I did a quick web search on huckleberries and discovered a few interesting sites and information.
First, I found a list of 101 recipes using huckleberries!! Yes, 101!!
If you are adventurous, here is the link: Huckleberries on Yahoo.
Huckleberry patches in northern Idaho mountains
Another article I found interesting is from Wise Geek: What are Huckleberries
Huckleberry is the name for a number of different shrubs in the Ericaceae family, which also includes blueberries and cranberries. Plants with this name come primarily from two genera: Gaylussacia and Vaccinium. The berries are small and round, with a similar appearance to blueberries, though their color may range instead from deep crimson to eggplant purple. The taste is also often compared to that of blueberries, although it is distinct.
The different types of huckleberries include the black, box, dwarf, and thinleaf. Red ones grow primarily in the western part of North America, preferring slightly acidic soils in the coastal regions. The black and dwarf plants grow mostly in the mid- and eastern part of the continent, while the woolly and Confederate huckleberry grow in the southern US. These plants haven’t been domesticated, and different varieties grow wild throughout North America.
The berries ripen in mid- to late summer, often reaching their peak in August, although this can depend of the variety, location, and growing conditions. Very few are available in grocery stores; the best place to look for them is either in the wild or at local farmer’s markets. Since they are not grown commercially, they are often more expensive than other berries.
It is generally recommended that people avoid picking the berries in early evening or early morning hours, especially in relatively remote areas. They are a favorite food of bears, including brown and black bears, and grizzlies. In fact, bears are famous for quickly eating huckleberries, since the high sugar helps them store fat for long and lean winters.
The fruit can be used much like blueberries, and they make good jams, pies, cobblers or preserves. It may also be possible to buy jam or syrup and occasionally fresh berries from a variety of Internet sites.
There are a few reasons why this species of berry has not adapted well to commercial farming. The plants take a number of years to grow to maturity and produce fruit, and they also prefer acidic soils. Another reason farmers tend not to bother with them is because they have to be handpicked. Machines that pick blueberries don’t work well with huckleberries, so harvesting them is more labor intensive. Research is being done to find ways to make the berry more easily cultivated.
The relative rarity and difficulty in obtaining huckleberries translates to significant cost. They are usually sold in frozen packages. It is much harder to find fresh ones, and their availability is often limited to areas in which they flourish in the wild.
Posted December 4, 2014 By sandy
Pinterest is newer to the internet than our Wild Huckleberry website. Despite that, numerous huckleberry sites and Pinterest boards have cropped up since then and share some wonderful recipes.
Over the last several months, we have liked a few Pinterest pages on huckleberries that are very interesting.
But, first, before I share what I found, let me ask you to check out our Huckleberries on Pinterest page:
Here are some of the Pinterest board I found that feature huckleberries and huckleberry recipes (And yes, I know they mostly have the same name — misspellings and all — but here they are):
If you have a huckleberry Pinterest board and it is not listed here, please share in the comments below!
Posted November 26, 2014 By sandy
Huckleberries in a vinaigrette makes one of the most wonderful tasting vinaigrettes! One of the first times I ever tried it was at a restaurant owned by one of my friend. She has a specialty salad where she added huckleberry vinaigrette over a bed of lettuce, candies pecans and dried cranberries. It was delicious.
Of course, when I finally found a good recipe, I saved it to share here:
- 3/4 cup or so of huckleberries
- 2 tbsp raw honey
- 1/4 cup red wine vinegar
- pinch of salt
- 3/4 to 1 cup of olive oil
- In a small food processor, mix the huckleberries, honey, vinegar, and salt. Pour the mixture into a bowl and then whisk in the olive oil. The mixture will separate as it sits so just make sure to whisk it up before putting on your salad.
But, if you want to serve huckleberry vinaigrette on your salad, you can just purchase a bottle of my favorite from our Tastes of Idaho website:
Perhaps the most delicious salad dressing on the planet! (I have to take my Mom a bottle every time I got to visit.) Perfectly flavored and blended, and a great regular stock item in your fridge, or as a specialty treat during the holidays or other special occasions. Stylish 8.5-ounce bottle, and great labeling.
Made in north Idaho where the huckleberries grow wild!!
Click here to purchase!
Posted November 13, 2014 By sandy
Just wanted to post a note about our annual 10% off pre-Christmas sale on Tastes of Idaho website — running November 16 to November 19, Sunday through Wednesday.
If you are looking for special huckleberry gifts for your friends and/or family, this is the place to see the one of the largest online selection of huckleberry products.
Note that we are happy to DELAY shipments to your friends and family … just be sure to make a note in the comments upon completion of your order. Otherwise, we usually send in 1 to 3 business days, depending on sales volume.
Tastes of Idaho
Remember: Sales starts this Sunday and runs until Wednesday!