My social media feeds are increasingly featuring photos of huckleberry harvests and the creations made from them. The season is on. As I note this week in my Twice as Tasty column for the Flathead Beacon, huckleberry season is short but sweet, so I always enjoy some now but save a few for the freezer. I tend to savor mine at breakfast—although I do go big when I pile any fruit on one bowl of homemade granola and fresh yogurt. I’ve taken sourdough starter into the backcountry so that I can dot pancakes with berries harvested at the campsite. Wild berries like huckleberries and blackberries are also delicious paired with homemade cheese and rolled into crepes.
Learn to make Huckleberry and Cheese Crepes
We give the grill a workout every summer, often with small items that want to fall through the grate no matter how carefully they’re arranged on the open surface. I have two grill trays that work well when smoking cherries or cheese or charring large batches of thin asparagus spears. I also have a pair of copper grill mats ideal for sourdough pizza and other soft ingredients—we even grilled scrambled eggs and potatoes on one when I forgot to put a skillet on the sailboat. But for grilled meals with more emphasis on variety than quantity, I reach for skewers.
As I share this week in my Twice as Tasty column for the Flathead Beacon, you can spear so many foods on a stick and cook them over an open flame. A simple marinade can tie the ingredients together, playing well with flavors that range from sweet tomatillos, to mild potatoes, to spicy peppers. Skewers are also ideal for grilling shrimp, scallops, meaty fish, and cubed meats.
Learn to make Veggie Shish Kebabs with Garlicy Marinade
If you’ve been following my blog for a while, you’re well aware of my love to tart fruits, including cherries. I share some of my childhood cherry memories this week in my Twice as Tasty column for the Flathead Beacon—and more importantly, an easy scone recipe that combines the tang of sour cream and sour cherries. If you prefer sweeter cherry varieties, they work well in the scones, and you can use the same recipe but swap in fruits ranging from apricots to huckleberries to peaches in keeping with the summer harvest cycle.
The sour cream doesn’t just add flavor: it keeps the scones moist, in the same way it does for Savory Herb and Sour Cream Scones and Sour Cream–Applesauce Coffee Cake or Muffins. For the ultimate Twice as Tasty flavor, you can make the sour cream from scratch.
Learn to make Sour Cream and Cherry Scones
For my money, the best way to beat the heat is sorbet. And I do mean money: homemade sorbet can be made with affordable ingredients like in-season fruit, herbs, honey or sugar, and water. You can also make it with tools you likely already have in your kitchen, as I explain this week in my Twice as Tasty column for the Flathead Beacon.
A few tricks help you smooth out sorbet and counteract the ice crystals that can form so quickly when you try to make frozen, nondairy desserts. Ice cream makers and gelato machines may speed up the process, so you can use one if you already own one, but there’s no need to buy a new appliance if you want to enjoy dairy-free sorbets.
Learn to make Rhubarb–Rosemary Sorbet and other flavors