Huckleberry Pie

Since Central Oregon we’ve been seeing signs for huckleberries. Huckleberry milkshakes, huckleberry smoothies, and huckleberry ice cream have tempted us from roadside stands and family eateries alike. ‘Tis the season, apparently.

The huckleberry is a delectable combination of blueberry color, sweetness, and pop and cherry tartness and richness of flavor. It is a little bit raspberry and a little bit blackberry and a little bit everything delicious in the world. It is the epitome of finger-food.

Legend has it the huckleberry only thrives at high altitudes and in desolate climes, in hidden patches accessible to those with the know-how, know-where, and determination of truffle-hunting pigs. And it refuses to be domesticated, adding only to its mysterious allure. It is a very picky fruit, a delightful treasure to the discerning eaters who enjoy berry stains on their fingers and berry juice dripping down their chin.

The huckleberry is the wild blueberry of the Northwest; visions of black bears and little girls with baskets, paws and fingers stained purple, dance through my head. Deck the halls with boughs of berries, all across the North…

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