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7 responses to “Here’s Your Huckleberry”

  1. Tamar@StarvingofftheLand

    Hank — Nice cake! Got a flour question, though. My understanding was that, in the Italian flours, the number was a measure of the fineness, with 00 being finest. But I thought, if it was designated pasta flour, it was high-protein. No?

  2. Jessa

    I cannot WAIT until it is huckle season again. CANNOT WAIT. I’m assuming you used frozen here? How’d you keep them from turning the whole darn thing purple? Were they just very cold?

    I love Heidi’s previous Super Natural Cooking book – its my go-to for quick, interesting recipes with good flavor and texture. She always seems to get me out of my standard cooking ruts (where I use the same ingredients and flavor combos over and over again). I should probably buy her new one.

  3. Peter Arnold

    What I remember best about huckleberries is the impenetrable mass of their bushes when trying to run compass courses through old growth redwood forests over on the coast. Those little boat shaped leaves of the branches interlocked like zipper teeth, so it was all but impossible to push through t them At times the bushes were 5 or 5 feet tall and you had to try to walk over the tops of them. And in those days we didn’t have time to sit down and enjoy the berries, either. But boy, are they tasty!

  4. Rhubarb and Venison

    Huckleberries! They remind me of Glacier Park in MT every time…

  5. trashmaster46

    I have two baby huckleberry bushes in my yard, one put in this year and one last year. I can’t wait until they’re big enough to put out enough berries for a pie! Maybe if I mix the few this year with the blueberries also in the yard…

  6. Coco in the Kitchen

    I should be searching for dinner ideas, but my sweet-tooth always derails those plans.
    Love this cake. It sounds a lot like my almond-berry cake.
    I have to see what this is all about.
    Luckily, I have some berries in the fridge and freezer!

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