Huckleberry Hysteria

OK so hysteria may be a strong word for my infatuation with huckleberries, but they are the one berry that particularly stand out for me from childhood. We had a big old stump in our yard that a huckleberry bush grew out of and produced a pleasing plethora of berries every year. This is often where you'll find huckleberries, growing out of dead trees, and as long as they get adequate sunlight they'll produce berries.

I remember having to climb up into a pretty precarious position in order to get them all. I'd then plead with my mother to make a pie with them. She always said: "You're going to need a lot more than that to make a pie," but then always sweetly went ahead and mixed them with blackberries or strawberries or whatever we had in order to make a full pie. That's the one downfall of huckles; they are small and you need a lot to make anything substantial out of them. Huckleberries are similar looking to a blueberry, but smaller and the ones that grow here are a bright and shiny pinkish-red.

I have some ideas of what to do with them since moving to Bowen Island on the West Coast of British Columbia. This summer I am delightfully discovering that this wondrous island harbours many a huckleberry bush!

Here are my huckleberry recipe ideas if you are fortunate enough to have some:

1. Crushed huckleberries (as with other berries) are always nice with raw honey as an instant jam.

2. An ice cream accompaniment

3. A berry compote

4. Add to your favourite smoothies with strawberries and they're often in season together (hint: can you guess what berry will be featured in my next berry post?)

5. Add with another berry of choice in a berry pie or crisp.

6. Huckleberry salsa, a sweet salsa to accompany poached fish. Mmmmmm...here's a recipe to follow:

Sweet Salsa

1 cup ripe huckleberries
diced 1/4 cup sweet purple onions
minced 1 tsp ginger
minced 2 tsp fresh mint
minced 1 tsp lime juice
sea salt and pepper to taste

6. I also I find them to be a good berry for salad dressings or marinades because a little goes a long way. Here's my standard dressing recipe which you can play around with an easily add huckle's to. Enjoy!


Lisa Marie’s Dressing/Marinade
Makes about 1 cup

1/2 cup cold-pressed, extra virgin Olive Oil
2 tsp. stone ground mustard
4 tablespoons balsamic vinegar
1 tbsp white or red wine vinegar
1 tsp raw apple cider vinegar
1 tsp miso paste
2 tsp. hemp/flax/avocado oil
3 tablespoons maple syrup
Dash of unrefined sea salt

Add mustard, salt and maple syrup to vinegars, whisk with fork, add oils gradually whisking together then add optional ingredients if desired.

Don’t over-whisk or leave dressing out to be exposed to heat, light or oxygen too long as oils are sensitive to these. Transfer into dressing dispenser and shake before use. If storing in refrigerator, store in an air-tight opaque or dark, glass container.

*Only add hemp/flax/avocado oils before serving.

Optional
Fruit puree: raspberries, blueberries, blackberries, strawberries, huckleberries, pears, lemon/lime/orange/grapefruit juice and their rind.

Tamari (naturally brewed) for extra saltiness, flavour and good bacteria

Tahini for added creaminess, flavour and protein

Avocado for extra creaminess and good fat

Yogourt for added creaminess and good bacteria

Herbs to taste: thyme, rosemary, dill, coriander, sage, oregano…experiment!

*If using as a marinade–skip the use of Hemp/flax/avocado (whole or oil form, as they’re not appropriate for long-term exposure or cooking).