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  • From: "Jill Bussiere" <jdt AT itol.com>
  • To: "Market Farming" <market-farming AT lists.ibiblio.org>
  • Subject: Re: [Market-farming] Garden Huckleberries
  • Date: Thu, 4 Aug 2005 09:32:56 -0500

Tori,
    Thank you so much for the recipe.  I will print it off in readiness for ripe garden huckleberry time.
 
                Jill Bussiere, Wisconsin
-----Original Message-----
From: market-farming-bounces AT lists.ibiblio.org [mailto:market-farming-bounces AT lists.ibiblio.org]On Behalf Of tonitime AT juno.com
Sent: Thursday, August 04, 2005 9:12 AM
To: market-farming AT lists.ibiblio.org
Cc: market-farming AT lists.ibiblio.org
Subject: Re: [Market-farming] Garden Huckleberries

 
I grow similar "fruits", the tomato cousin Solanum Burbankii ( Sunberry or Wonderberry) developed by Luther Burbank.  They are incredibly prolific and reseed like crazy in the next season. Pick them when very black and softish.  Green fruits are not healthy to eat, so pick them out.  These have next to no flavor when uncooked - like a green tomato/watermelon combo.  When cooked - as in pies, jams, preserves, or cooked salsas, they are quite delicious.  I made pies for gatherings this last year and wouldn't tell anyone what it was before hearing their opinions......people really liked those pies and were surprised that these were nightshade family fruits!  I used corn gluten on the patch from last year as a preemergant weed discourager as many hundreds of the plants started coming up - probably thousands.  The seed are very tiny.  Thankfully, the fruits grow in good clusters, so picking isn't too badonce alot start ripening at once.
I brush along the cluster into a light, three-sided tray,so it's easy to remove the few green berries that come off.
 
Here is a very old pie recipe we enjoy for these.  I hope to come up with a colorful, dark, roasted salsa to can from these next year (took a year off from growing them!).
They are sure "different", but a keeper for my gardens!
Toni in KY

Garden Sunberry/Huckleberry Pie

Wash and stem 2-1/2 quarts of fully ripe fruits. Cover with water in an appropriately

sized pot and bring to a boil. Add 1/2 teaspoon of baking soda, boil for one minute

and then remove from heat and drain.

Add one cup of cold water to the fruit, cook until soft,

then mash and add 1-1/2 cups sugar, the juice of 1/2 lemon and boil about 15 minutes.

Remove from the stove and allow to cool. When ready to put into the pie crust, add one

tablespoon of tapioca. Dot with butter, add top crust, and bake.

Source: Farmer Seed and Nursery, 1943 Annual




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