in other words
august21
2014
An Unusual Culinary Column: Wild Huckleberry Season
By Karen Kain
I was very excited to go hunting
for huckleberries. As you know I love
to cook new recipes and to be able to
pick the berries from the forest is really
cool. The first year of living in Halfway
continues to bring joy into my life. Even
with all this heat I love living here.
I really enjoyed making both of
these recipes. They were easy and deli-
cious. The berries freeze wonderfully. I
would love to hear how you are enjoying
them. Stay cool my friends.
Did you know?
• Huckleberries are almost impossible to
domesticate.
• most are picked by hand.
Thunder and
Lightning In
Vernonia
• they are native to the
northwestern US and Can-
ada. They can be found
from Wyoming to Alaska.
• people have had troubles
growing their own huckle-
berries; they may take 15
years of growth to reach
full maturity.
• the biggest dangers in
picking huckleberries is
encountering bears and
picking the wrong berry.
• they are a super food
high in antioxidants.
• Huckleberries can be used in packs for
relieving running sores, eczema and skin
disorders.
• they are a good source of vitamin B, C
and potassium.
• they are associated with lowering cho-
lesterol.
• they promote eye health especially in
diabetic patients.
Huckleberry Crepes
Ingredients for crepes:
2 Farm fresh eggs
1/8 Teaspoon salt
2 Tablespoons sugar
2/3 Cup flour
¼ Cup water
½ Teaspoon pure vanilla
1-2 Tablespoons butter, melted
1 Cup milk
Crepe Directions:
Place all ingredients (except for flour
and butter) in a blender, and mix on
low speed for 30 seconds. Add the 2
tablespoons melted butter, Switch to
Most of us won’t soon forget
the incredible thunder and
lightning storm that rocked the
Vernonia region on Tuesday,
August 12 th . Meteorologists
reported thousands of cloud-
to-ground lightning strikes
in just one hour. Vernonian
Mike Easlon found this 100
foot tree just off Rose Avenue
which was split right down the
middle, a result of one of those
lightning strikes.
diately.
To serve: lay the crepe on the
center of a plate. Place 2 tablespoons of
Huckleberry filling down the center of
the crepe. Gently lift and fold one side
over the filling and repeat with the other
side. Dust with powdered sugar. Top
with fresh berries.
Huckleberry Lemonade
Ingredients:
1 Cup huckleberries
1 Cup fresh squeezed lemon juice
high while you slowly add 2/3 cup flour. ¾ Cup sugar
Blend for another 30 seconds. Refriger- 6 Cups water
ate overnight.
Directions:
Place 1 cup of water and the sugar in a
Huckleberry Filling:
pan. Heat and stir until the sugar is dis-
½ Cup water
solved and you have syrup. Puree the
2 Tablespoons cornstarch
huckleberries in 1 cup of water. Pour the
¼ Cup sugar
1 Cup fresh or frozen huckleberries or lemon juice, syrup and huckleberry pu-
ree into a large glass jar. Then add four
blueberries
cups of water and shake or stir to mix.
Serve over ice and enjoy!
Filling directions:
In a 2 cup measuring cup, add
water, cornstarch and sugar; stir until
dissolved. Add berries. Place in the mi-
crowave and cook in one-minute incre-
ments, stirring after each minute. This
takes approximately 4 minutes. Watch to
make sure it doesn’t spill over. Cool to
lukewarm.
Heat an 8” non-stick skillet to
medium high. Stir batter, pour ¼ cup
of batter into the hot pan. Turn the pan
gently so the batter flows evenly to the
edges. When the top surface begins to
dry and the underside golden, loosen the Karen Kain is an Oregon author. She
edges and flip with a flexible spatula. can be reached at karenkain8@icloud.
Cook an additional minute. Serve imme- com.
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