In Our August/September 2016 Issue

By Ann Curtis | Last Updated August 01, 2016
0 Shares
Share to printerest Share to fb Share to twitter Share to mail Share to print
Cover art of August/September 2016 Issue Louisville

Food For Thought

Experiencing the local flavor is always an adventure when traveling. Most communities have a unique flavor that is infused in their particular culture: food, liquor, candles, art. In Kentucky, it’s bourbon. In Whitefish, Montana, it’s huckleberries.

There’s a mystical quality about huckleberries. A cousin to the blueberry, huckleberries tend to be smaller in size yet are considered to be 10 times sweeter. However, huckleberry shrubs are a bit harder to tame, requiring specific soil conditions, temperatures and elevations (3,000–6,000 feet) to thrive. Domesticating the berry has been virtually impossible, and so foraging is the main, if not only, harvesting technique. This makes huckleberries a precious commodity; locals can fetch $7.50/pound wholesale (up to $20/pd. retail!) for the purple gems.

Inspired by Wren Smith’s foraging tips in our June/July issue, I was especially excited about the idea of foraging Montana huckleberries while visiting my sister Lesley. Little did I know that it is easier said than done. There are the bears to contend with, and the people. We made the rookie mistake of asking a local for a recommendation of a good spot and her response was, “Go to the fork in the road and turn right.”

After two failed huckleberry-picking expeditions, my husband, Wes, and I gave it one last effort before departing for Louisville. Armed with fire-extinguisher-sized bear spray, we headed into the woods.

Part of the thrill of this hunt is the possibility of running into bears, which doesn’t happen often but does happen. Another challenge is locating and identifying the shrub itself. The berries grow below the leaves so they are not obvious at first glance. My sister says, “They’re invisible, but once you find one, they’re everywhere.”

For three hours we foraged, and just when I thought my back couldn’t take it any longer, I would spot a new bush dripping with berries and my excitement renewed. Afterward, we were tired, sore, covered in mosquito bites and purple juice, and absolutely giddy. Giddy with our harvest and the anticipation of the huckleberry cobbler to come. It was delicious, in taste and in the satisfaction of having worked so hard to gather each and every berry.

I hope you take time to forage in the woods, or familiarize yourself with the local flavor wherever you travel. Nothing beats the cultural delicacies waiting to be explored, just below the leaves.

-Ann Curtis, Managing Editor

Farm-to-Bouquet CSA Blossoms

Lakshmi Farms
Lakshmi Farms in Anchorage has launched Slow Flowers CSA, an effort to promote organically grown local and seasonal flowers. “We hope to...

Produce Park Take Root In Russell

Produce Park
Local nonprofit Louisville Grows is expanding its local impact with Produce Park, an urban orchard on what was previously a vacant lot at...

Wellness Center Sprouts in Springhurst

Wellness Center Sprouts in Springhurst
Rainbow Blossom Natural Food Markets has redesigned their Springhurst store as a holistic Wellness Center that will provide one-stop...

New Way to Support the Berry Center

New Way To Support The Berry Center
To help preserve the work of Wendell Berry, promote farmers and land-conserving communities and build healthy regional economies, The Berry...

History In A Glass: Jeff's Carre

Jeff's Carre
An un-square Carre at National Provisions

Edible Schoolyard: Roots Growing Deeper, Stronger

Schoolyard Roots
You can support The Food Literacy Project  at their Field-to-Fork Dinner & Auction,  Sept. 15, Thurs. 5:30–9pm. As my dive...

Familiar Fare: Tasting Kentucky: Favorite Recipes from the Bluegrass State

Tasting Kentucky
Tasting Kentucky: Favorite Recipes from the Bluegrass State  By Maggie Green, photographs by Sarah Jane Sanders  Farcountry Press, 102 recipes Hardback, $29.95 Available at Carmichael...

Kentucky Summer Tacos

Kentucky Summer Tacos
Corn, blackberries, okra and other Kentucky ingredients mingle for this unique vegetarian taco. For the best flavor, prepare and refrigerate the corn salad and pickled blackberries overnight.

Chocolate-Bourbon-Almond Stuffed Figs

Chocolate-Bourbon-Almond Stuffed Figs
With one of the finest bourbon selections in Lexington, Enoteca’s tapas menu includes these figs soaked in Willett’s Johnny Drum bourbon. Sip a glass of tawny port to enhance the flavors as you...

Bourbon Trail Chili

Bourbon Trail Chili
This chili is based on flavors from the Woodford Reserve Flavor Wheel. Add bourbon close to the end of cooking so that the alcohol cooks out but the bourbon flavors remain.

Smoked Pimiento Cheese Dip

Smoked Pimento Dip
Fourth-generation dairy farmer Eddie Gibson milks his Holstein herd in northern Kentucky and turns it into Ed-Mar Dairy farmstead cheeses. Smoked Maddie’s Gold is a Double Gloucester cheese, perfect...

Cooking Fresh: Secret Ingredient for Perfect Grilled Meat

savory summer ribs
Cooking meat outdoors over low, slow heat is a way to add lots of flavor, keep heat out of the kitchen and turn tough, relatively inexpensive cuts into meltingly tender slices or shreds.

Hot Pepper Cheese Cornbread

hot pepper cheese cornbread
This hot pepper cheese cornbread is great for a quick snack to chow down on or as an accompaniment to a dish such as chili.

Savory Summer Ribs

savory summer ribs
These savory ribs are sure to impress your guests. Slow cook them or give them a faster finish, your taste buds won't mind either way.

Quick Tomato Salad

quick tomato salad
This bright colored salad looks great on the plate. Pairs will with the savory summer ribs and hot pepper cheese cornbread.

Eat Local Dining Guide: Dec-Jan 2017

Our region’s dynamic food scene is bursting with culinary talent. Our dining guide showcases these locally owned restaurants who strive to create a distinctive dining experience. Please support them...

In the Garden: Tart and Sour Foods Pack a Potent Punch

apple illustration
Learn about what it is that makes an apple a day keep the doctor away, such as polyphenols and their protective properties against chronic diseases.

Edible Ending: Aug-Sep 2016

hunger task force
Agriculture Commissioner Ryan Quarles’ newly created Hunger Task Force will study the critical issue of food insecurity facing one in six...

Mining a Rich Lode of Ideas

It was crunch time for the owners of Sweetgrass Granola, as about 100 potential investors stared back at them in May at Brown-Forman’s offices in Louisville. Carolyn and Jacob Gahn were pitching a...

Old Brand Makes Kentucky Its Home

michters straight rye whiskey
An article on industrial whiskey distilling might seem a bit out of place in a magazine where some subjects spend their days harvesting food from soil. What with all the gleaming copper machinery,...

Pizza Perfection

I think pizza must truly be a gift from the gods. It’s really just an open-faced sandwich, but oh, what a sandwich. When I learned how to make my own, it seriously changed my life! We have pizza at...

Pizza Dough

pizza dough
I think pizza must truly be a gift from the gods. It’s really just an open-faced sandwich, but oh, what a sandwich. When I learned how to make my own, it seriously changed my life! We have pizza at...

Tomese’s Homemade Pizza

Tomese Buthod's homemade pizza with toppings
I think pizza must truly be a gift from the gods. It’s really just an open-faced sandwich, but oh, what a sandwich. When I learned how to make my own, it seriously changed my life! We have pizza at...

Peachy Bean Salad

green bean and peach summer salad with vinaigrette
This peachy bean recipe with classic mustard vinaigrette dressing is one of my favorite summer salads.

Julia Child’s Classic Vinaigrette

This is a recipe for Julia Child's Classic Vinaigrette, which is great as to dress salads or to drizzle over cooked vegetables.

Basil Blackberry Crumble

basil blackberry crumble recipe
This late-summer fruit crumble is straight from Barbara Kingsolver’s book Animal, Vegetable, Miracle. I sometimes substitute other berries, or add a nectarine or peach to the mix, but it is a super...
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60