A couple of weeks ago, Eric and I were discussing where we were going to build the new garden shed. He showed me the spot he’d picked out, which was great… until I took a closer look at the bushes we’d be taking out. Huckleberries! As a kid, my uncle used to take me “hunting” for Huckleberries when I’d visit my grandparents in the Queen Charlotte Islands. They grow wild just about everywhere up there and were a staple of my summer diet when we were visiting. I remember one adventure where we came back with two 4L ice cream buckets full of berries and a couple of big scratches on my back… so delicious and a little bit painful!! I was so excited with our discovery, that I called my mom right away to tell her. She had a little chuckle at my excitement but we then went on to discuss how much we’re enjoying discovering everything our new home has to offer. We’ve been here just over 6 months now and it seems almost every day now that something new is opening up. It’s a truly amazing garden that we’ve inherited!
Yesterday, we were outside working in the garden and I noticed there were quite a few berries that were ripe and ready to pick. All of the ones at Tehya’s height have already been consumed… she’s a girl after my own heart! I think it’s the first place she goes to check when she goes outside… the second place is the strawberry patch. In case you’re wondering, that’s a leaf on her chin… the berries can sometimes be a little tricky to pick for tiny fingers 😉
Tehya helped me with some of the picking… but then they were disappearing from the bucket faster than I could fill it! I finally managed to distract her with a bowl of chips and was able to pick a decent amount 🙂
The fruits of our labour (less the couple of cups Tehya ate!)
Not quite enough for a Huckleberry Pie, so I decided to make a three fruit crumble instead, adding some blueberries and strawberries that I’d frozen last summer to the mix… and it was delicious!
Here’s the recipe I used for the topping:
2 cups flour
2 cups oats (I use quick oats, as I find they cook better)
1 1/2 cups packed brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1 1/2 cups butter, softened
Mix all the dry ingredients together until well blended. Cut in butter and blend well. In a 9×13 pan, pack half the mixture into the bottom. Place fruit on top and spread other half of the topping mixture over the top. Bake at 350 F for 30-45 minutes or until the topping is lightly browned and the fruit is bubbling. (Sorry, I don’t have an exact amount for the fruit that I used, but it was about 2 1/2 cups of frozen blueberries, 2 cups of huckleberries and 2 cups of strawberries.)
Now that summer is just around the corner, I’m sure we’ll be enjoying more of these tasty summer treats with fresh berries and possibly some ice cream!
Happy Monday 🙂