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Chef Notes

Wild Huckleberries

The huckleberry is a wild relative of the blueberry. Completely undomesticated, each and every huckleberry must be foraged for and hand-picked. These late-summer fruits come in several varieties, ranging in color from bright red (also known as a "Southern cranberry") to deepest violet-black (the most prized).

Red huckleberries are tart. Blue huckleberries are less so, with a wild flavor that borders on musky. Violet-black huckleberries are the sweetest, pairing exceptionally well with wild salmon for a true Northwest taste.

Applications:

Excellent as a garnish for entrees or desserts, huckleberries also make memorable sauces, perfect for drizzling over wild salmon, foie gras, wild boar, or rabbit. Huckleberries add a unique flavor to traditional desserts like chocolate truffle torte and almond frangipane.

Wine Pairings:

Huckleberries pair well with extra dry or demi-sec sparkling wines.

How to Select:

Look for huckleberries that are clean, firm and plump.

Handling & Storage:

Store huckleberries in a shallow ventilated container, layering paper towels between the berries to absorb any extra juices. Huckleberries should be used immediately for optimum freshness, or frozen or jarred as a syrup or jam for later use.

Pre-prep:

Rinse huckleberries, making sure they are clean of woodland debris. Leave the seeds in tact, as they are edible and add to the flavor.

Cooking:

Huckleberries can be added to baked goods or served as a garnish or sauce over appetizers, entrees or desserts.

How to Buy:

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Sept. 6th - 11th, 2010

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