This month has produced some very good Huckleberries up in the hinterlands. (I was in a crop last week that was unbelievable right on the PCT here in Washington – nickel sized and bigger.)
I love nothing more about hiking than picking berries and have no self righteous qualms about responsible picking (so if you have some burr in yer tail about causal pickin’, keep it to your self!) Picking berries is a great family hike for bonding and you gets to eats when you are done. Woowoo!
Kirk and I did an article for Washington Trails Magazine this month on Huckleberry recipes. The PDF for the recipes is online and can be found through this link:
http://www.wta.org/trail-news/signpost/huckleberry-bites
Double Ginger Huckleberry Cobbler
In a sandwich bag:
2/3 cup baking mix (i.e.:Bisquick®)
1 Tbsp sugar
1 Tbsp diced candied ginger
1/4 tsp dry ginger powder
In a snack bag:
1/4 cup sugar
2 Tbsp corn starch
1/4 tsp True® Lime or Lemon powder
In camp:
Pick about 1 cup fresh Huckleberries, making sure stems are plucked off. That is about 4 handfuls of berries.
Add 1/4 cup cool water to the baking mix bag and knead gently till mixed. Seal and set aside.
Add 1 cup water to your pot and stir in the small sugar bag till dissolved. Add in the berries and bring the pot to a boil. Lower the flame on your stove to as low as it will go and quickly add in the prepared baking mix by dropping in spoonfuls on the hot berry mixture. Put on the pot’s lid and simmer gently on low heat for 10 to 12 minutes or until the topping is done.
