Jackson Hole, Wyoming, home cooking, wild game, high altitude baking, high altitude gardening, foraging, mountain adventures
In case you've been too busy to notice, there are huckleberries out there. I was gone most of July but came home just in time to spy the beginnings of what appears to be a very good huckleberry season.
We normally only get two months of blissful summer days, and right about now there's just as much summer ahead as left behind. It's the sweet spot of the Teton summer, the time to slow down and think about huckleberries—picking them, gorging on them and putting them up for the long winter ahead.
Of course, given the crazy schedule required for magazine writing, I was thinking about huckleberries months ago when there was still snow on the ground. In case you missed it, I gathered the wisdom of a few local huckleberry enthusiasts in a piece for the summer issue of Edible Idaho South. Read on for hints on how to fill your bucket, fill your freezer, and revel in the season of the huckleberries. Then fix yourself a Warm Farro Breakfast Bowl with Hazelnuts, Honey and Huckleberries.
To download the digital edition of Edible Idaho South, follow this link. To pick up a copy of the summer edition, visit one of my favorite neighborhood establishments in Jackson: Aspens Market, Elevated Grounds, Pearl Street Bagels, Hungry Jack's, and Pendl's Bakery and Café in Driggs, Idaho.
Annie Fenn, MD
Cooking, growing, and foraging for food in Jackson Hole, Wyoming
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Check out the Fall Issue of Teton Family Magazine:
Out of Thin Air: Tweaks and techniques for baking at altitude