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Wild Blueberries are Ripe

August 11, 2014 by admin

I went on a hike today in the South Cascade Range Alpine Lakes Wilderness area and everywhere I looked were more blueberries than I have ever seen before. Yippee!!! Wild blueberries and huckleberries are a bit more tart than their domesticated cousins but they are packed with flavor and have been dubbed “nature’s anti-oxidant super fruit“.

Wild blueberries

From the Washington Trails Association here are some great places to find these berries. The Wild Harvest blog has a great summary on rules on wild foraging; some areas require a permit and others do not. As always be absolutely sure that you are picking and eating something edible. If you are not familiar with the plants in the area then the best thing is to go with someone who really know what they are doing. There are also a lot of great books on the subject but the safest way is harvesting with an expert.

Here’s my yogurt with fresh berries.

You can use wild berries in all of your favorite blueberry recipes but just in case you want something that really calls for these treats, here’s a recipe for wild blueberry pie.

Berries and great views that can’t be beat!

Blueberry Pie

First find a glorious hike and head for the hills. Next gather your ingredients:

5 cups fresh wild blueberries
3 tablespoons flour
1/2 cup sugar
1 teaspoon lemon juice
Pie crust
1-1/2 tablespoons butter

Directions:

Wash berries, and stir with flour and sugar. Sprinkle with lemon juice and set aside. Preheat oven to 400° and prepare your uncooked pie dough. (You can use a store bought crust or use your favorite recipe to make your own fresh dough.) Put berry mixture in crust and dot with butter. Cover with a layer of pastry dough and prick to let steam escape. Bake until crust is brown, about 45 – 50 minutes.