Wintergreen ice cream. Why not? I love regular mint ice cream, and after my friend Nate and I foraged for a bunch of wintergreen berries on Cape Ann in Massachusetts a couple weeks ago, I reckoned this would be a cool way to use them… no pun intended.
berries and fruits
Grilled doves basted with homemade huckleberry (or blueberry) barbecue sauce. You want this. Yes you do.
Hollyleaf redberry is sweet, pretty and abundant. It is also a mystery. I am confident about eating this berry now, but it took some research — the kind of research anyone who dares eat something unknown ought to do before popping it into your mouth.
It’s elderberry season, and making elderberry syrup is the first thing I do once the berries turn ripe every year. After all these years running this blog, I thought I’d finally write down the recipe.
Verjus, or verjuice, is the juice of unripe grapes. It is a classic French alternative to vinegar, and it is pretty easy to make. Here’s how.
Buttermilk huckleberry cake. Even with frozen huckleberries, it’s as good as it looks. And I owe it all to Heidi Swanson, whose new vegetarian cookbook made even me take notice.
I went to Marin County in search of huckleberries. I left with a full huckle bucket, but also something I’d never seen before: Salal berries. It pays to keep your eyes open.
The high Sierra, or really any Western mountain range, is a treasure trove of summer berries. We recently found four different kinds on one trip.