I’m a BIG fan of late summer in Montana, probably because it’s the only time of year when local foods are super abundant! Wild foods are ripening, gardens are taking off, local orchards are producing and my kitchen is smoking… ya know, because I’m so busy putting up food…… sounds better to me than ‘my kitchen is a mess’ 🙂
Wild mushrooms and huckleberries are just starting to show up in the mountains so I’m busy taking advantage of the daylight by picking wild foods whenever I get a chance. I like to fill up my freezer with huckleberries to use in smoothies, pancakes, muffins, jam and other desserts. An easy way to freeze small berries is to freeze them on a cookie sheet in a single layer and then put them into a container. That way it’s easy to take a handful out of the freezer whenever you need a few.
Now if only it would rain the king boletes and chanterelles would really take off! If it is a good mushroom season, I will also freeze the mushrooms by sauteing them in butter, freezing in little piles and storing them in a container. Wild mushrooms are perfect on a pizza or in a frittata or pasta dish.
Do you forage? If so Happy Foraging!