Wild Edibles & Huckleberry Recipes...

In any country setting you will have opportunities for taking advantage of the wild edibles in your area. If you are unsure of what is available to you, get a good book that will teach you what wild edibles are in your area.

I remember growing up in Michigan and stir-frying fiddleheads (a fern that's just poking its head out of the ground is called a fiddlehead). They were one of my favorites. They tasted similar to asparagus.

Here in the northwest we have the coveted huckleberry bushes that grow in the wild. They taste very much like a blueberry, except WAY better. My son will take a huckleberry any day over a blueberry. They are amazingly tasty.

So during the summer we like to enjoy fresh huckleberry ice cream and smoothies! And of course, this is the BEST time to make some huckleberry jam to use during the winter months when we crave the summer!  We enjoyed a lot of wild huckleberries this summer, so here's our family recipes for vegan huckleberry ice cream and homemade jam!

You could certainly substitute blueberries, strawberries, peaches or other fruits in these two recipes if you don't have huckleberries in your area. Just adjust the amount of sweetener.

Vegan Huckleberry Ice Cream Recipe...

2 1/2 C. cooked white jasmine rice, cooled thoroughly
1/2 t. sea salt
2/3 C. maple syrup
1/3 - 1/2 C. raw honey (to taste)
2 cans coconut milk
1/2 C. organic Silk milk or almond milk
3-4 C. wild huckleberries

Blend rice, salt, maple syrup, honey and soy or almond milk til very smooth (a Vita Mix works great).  Then blend in huckleberries and coconut milk. This recipe is for the type of homemade ice cream that you make in an electric or hand cranked ice cream freezer. So, put mixture in the ice cream freezer canister, surround the canister with ice and ice cream salt and churn till done. Then ENJOY!

Recipe taken from Contemporary Artisans Collection Cookbook.

Scrumptious Wild Huckleberry Jam Recipe:

20 C. wild huckleberries
1/3 C. lime or lemon juice (optional)
7 t. Pomona Pectin powder & 7 t. calcium water (comes in a packet with the pectin powder)
5-6 C. raw turbinado sugar

Rinse berries and put in large saucepan.  Add lime or lemon juice, 7 t. calcium water and heat til mixture boils.  Meanwhile, mix the 7 t. Pomona Pectin in with the sugar.  Add this to the berries once they have come to a boil.  Stir continuously for 1-2 minutes as you add the sugar to the berries to dissolve pectin.  Let the mixture come to a boil again.

Turn off heat, and ladle into half pint or pint jars.  Fill to 1/4" from top.  Place lids & rings on jars and process in boiling water bath for 10 minutes.  Remove and place jars on a towel on counter-top to cool and seal.  It may take an hour or more for the jam to thicken as it cools.  Makes about 18 or 19 half pints, or 9 pints of absolutely delicious jam!

ENJOY!

Recipe taken from Contemporary Artisans Collection Cookbook.