This is a first for us. Huckleberries, which are like tarter blueberries, aren’t conventionally farmed. They’re available only in the wild,which means they’re a really labor-intensive crop. And all the labor’s in the foraging on rugged terrain.
But we recently were able to get our hands on a half-ton of huckleberries from the wilds of the Pacific Northwest (specifically near Mount St. Helens). Left: a cup of the cache (frozen for safe transport from Washington). Right: huckleberries blended with yogurt and cream:
When mixed with tangy, biodynamic yogurt (above right), the combination makes a stellar addition to our fruity frozen yogurt lineup.
We’ve made this perennial favorite for many a summer. Once again we’re using fresh-picked, organic peppermint from Jorgensen Farms.
We steep the chopped mint in cream.
And the result is a flavor that’s just sweet enough and completely refreshing with an herb-garden finish.