Picking wild huckleberries

Most wooded areas of the northern hemisphere have some sort of native Vaccinium species. Here in Northern California we have the California huckleberry. When they’re in season in late summer, I gather them by the bucketful and freeze them whole for use throughout the year.

Due to their small size, they have a far more intense flavor than the common blueberry and none of the wateriness, which makes them perfect for pancakes, a cobbler base, or pie filling.