Red Huckle Berries
Inventory, lb : 0
Red huckleberries grow on upright bushes that average four meters tall. The bright red berries are small, no more than ten millimeters in diameter, and have a glossy exterior. Their thin skin meets their tender flesh with a pop and subtle crunch of numerous tiny seeds. They have a lingering sweet tart finish with flavors of cranberry, rhubarb, red currant and blueberry.
Red huckleberries are available during late summer.
Red huckleberries, botanical name Vaccinium parvifolium, are the edible fruit of a deciduous shrub that is found in coastal forests of the American Pacific Northwest. They are a cousin of the blueberry, but decidedly more tart and much more difficult to find. Though their commercial status is limited, the berries themselves are used for baking, preserving and as a frozen food commodity.
Red huckleberries are an excellent source of vitamin C, carotene, and flavonoids, which provide antioxidants.
Red huckleberries may not be the most palatable fruit to eat fresh due to their tart flavor, but their usage as a principle ingredient in pies, cakes, crumbles, preserves, syrups and reductions gives them unparalleled status among other berries. Classic recipes such as huckleberry pie and huckleberry jam, are balanced with a healthy dose of sugar. Use them similarly to red currants or cranberries in sauces alongside poultry or wild game. Pair Red huckleberries with brambleberries and strawberries, vanilla, cream, cinnamon and butter. Savory pairings include, herbs such as basil and tarragon, yogurt, salmon, lamb, pork, cumin, citrus and fresh cheeses such as burrata and feta.
Red huckleberries naturally constrict blood vessels. It is because of this property that a tea of the leaf and stem is helpful to aid sore throats and inflamed gums.
Red huckleberries are native to western North America. They grow wild from Alaska, British Columbia, Washington, Idaho and Oregon to California. Their preferred habitat is in coniferous forests, often along edges of coastal regions. Red huckleberries have historical relevance to the indigenous people of North America, to whom huckleberries' culinary uses were numerous and varied. It is wildlife, though, that Red huckleberry fruits are an important food source for today. Birds, deer, black bears and other herbivores graze on the entire plant. The fruit, twigs, and foliage are eaten by foxes, opossums, raccoons, squirrels, moose, rabbits and skunks. Red huckleberries' limited seasonal availability and sensitive post-harvest shelf-life limit their trading value for human consumption.
Recipes that include Red Huckle Berries. One is easiest, three is harder.
|The Bojon Gourmet||Huckleberry-Chevre Cheesecake Squares|
|Sweet ReciPeas||Huckleberry BBQ Sauce|