Last Monday found us escaping the garden for a day spent trekking into the mountains foraging for wild berries. We were lured up to the enchanting Snow Lake, one of our favorite high mountain haunts this time of year. This part of the Selkirk mountains is still remote enough to be officially designated as grizzly bear habitat. We were even able catch a couple of bears on film in this area a couple years back.
The huckleberries were beyond numerous as we spent a couple hours picking the heavily laden bushes around the lake. I think we were out for around seven hours and did not see another living sole not even a bear, what a treat. Sometimes it is nice to feel as if you have the mountains all to yourself.
My wife peeking through a remnant of the Great Burn of 1910 that ravaged much of north Idaho and parts of Montana
Besides all the huckleberries we also found Twinberries, a variety of honeysuckle who's yellow spring flowers are later replaced with a pair of shiny black oblong berries protruding from brilliant red bracts. We find these berries to be very sweet with an almost jelly like texture. Apparently they are deliciously edible if eaten in the mountains of the northern states but have been reported to be very bitter in other areas of the U.S.
We saw a type of Pink Flowering Currant (I think that is what they are called) growing everywhere, we just call them blue currants. They have an enjoyable flavor that is hard to describe, not in any way similar to the a common garden currant.
There were Black Swamp Gooseberries also called Prickly Currants that have shiny dark clusters of hairy berries adorning their thorny stems and are not nearly as pleasing to the palate as the aforementioned berries...actually they are quite disgusting, but nonetheless edible.
The Black Elderberries are also unpleasant when eaten raw but very tasty when added with ground cherries to some of our favorite baked squash dishes. Interestingly enough, when we were at the lake I swear these elderberries looked black, but my pictures reflect an almost maroon colored berry...perhaps they are red elderberries.
Our berry picking adventure was pristine and beautiful, but not devoid of the traces of man. It's too bad that we have to spend precious time filling our packs with the refuse of those who hold no regard for the land...filthy pigs.
My wife picking up after the thoughtless slobs that last occupied this area
My wife peeking through a remnant of the Great Burn of 1910 that ravaged much of north Idaho and parts of Montana
Besides all the huckleberries we also found Twinberries, a variety of honeysuckle who's yellow spring flowers are later replaced with a pair of shiny black oblong berries protruding from brilliant red bracts. We find these berries to be very sweet with an almost jelly like texture. Apparently they are deliciously edible if eaten in the mountains of the northern states but have been reported to be very bitter in other areas of the U.S.We saw a type of Pink Flowering Currant (I think that is what they are called) growing everywhere, we just call them blue currants. They have an enjoyable flavor that is hard to describe, not in any way similar to the a common garden currant.
There were Black Swamp Gooseberries also called Prickly Currants that have shiny dark clusters of hairy berries adorning their thorny stems and are not nearly as pleasing to the palate as the aforementioned berries...actually they are quite disgusting, but nonetheless edible.
The Black Elderberries are also unpleasant when eaten raw but very tasty when added with ground cherries to some of our favorite baked squash dishes. Interestingly enough, when we were at the lake I swear these elderberries looked black, but my pictures reflect an almost maroon colored berry...perhaps they are red elderberries.
Our berry picking adventure was pristine and beautiful, but not devoid of the traces of man. It's too bad that we have to spend precious time filling our packs with the refuse of those who hold no regard for the land...filthy pigs.
My wife picking up after the thoughtless slobs that last occupied this area The next day we made a wonderful hucklegrape syrup and a surprisingly thick huckleberry jam. For the syrup and jam we used apples for pectin and and a little honey for sugar, they both turned out great...our very first canned fruit preserves. Yay for us!
Healthy, natural, huckleberry jam fresh from the mountains of northern Idaho
We have been diligently preparing for fall and a big part of that involves the harvest and preservation of food still in the gardens. According to the notes I have taken over the years we have until sometime between the 15th and 25th of this month to harvest all tomatoes, peppers, tomatillos, eggplants, and other weather sensitive crops. Hard frost often creeps into the garden around early October but sometimes we get light frosts as early as mid September. After the 15th any tomatoes left on the vine, which will be less then half of them this year, will be picked to ripen indoors. Normally we only get about 30-40 percent of them to ripen on the vine so if only half are green that is good. Honestly though, most of the green tomatoes that we ripen indoors are every bit as good as the vine ripened ones and much easier to handle. 
Upon occasion I awake thinking that I will be accomplishing a certain task for the day but end up consumed with everything but the originally scheduled assignment, actually more often than not. A late afternoon set aside for thinning winter garden rows and freezing peppers became an effort to wrest raspberries from wasps and amaranth seed from a flock of voracious birds.
