Saskatoon Berry

Available early June through mid July
This beautiful bush produces the first choice wild berries of the year. They have a dry texture with a soft seed that tastes similar to marzipan or fig. Excellent in both sweet and savory preparations, including jams, pies, pickles or as a condiment. Also known as the juneberry or serviceberry, this shrub grows along the canyons and ridges across the West. The gorgeous, marblelike berry has a nice purple hue, dry pulp and deep flavor.

Blonde / Gray Morel

Late June through mid September
This large morel ranges in color from blonde to gray. Starting during early summer and often continuing until fall, this morel has thick double walls and a dry firm flesh. The flavor is similar to others morels, though its thickness is highly prized, making it a great option for stuffing.

Trailing Blackberry

Early July through early August
Also called a Pacific Dewberry, this dusky, native berry grows on vines as opposed to canes and puts its invasive cousin, the Himalayan blackberry, to shame. It is much smaller in size than other blackberries and has a deep, concentrated flavor that is both sweeter and superior to others. The seeds are tender and small.

Blackcap Raspberry

Early July through early August
The season is short but sweet for the only native raspberry to the Pacific Northwest, where it is found in fields and hillsides from low to moderate elevations. This delicate, dark purple berry is best cooked to release its intense flavor and is a popular choice for jam and ice cream.

Red Huckleberry

Early July through late August
This bright red berry is found throughout the lowlands of the Pacific Northwest. It has a nice tart flavor and crisp flesh. It pairs well with smoked fish and is excellent pickled. It can also be made into jam.

Summer Chanterelle

Mid June through early September
Coming from our coastal Sitka spruce forests, this firm, meaty chanterelle is the first to arrive each year. It’s also called a fluorescent chanterelle due to its bright orange flesh. A favorite of both home and professional chefs, chanterelles are the most approachable of the wild mushrooms and have a nice apricot scent. From pastas to meats, they are excellent cooked in a myriad ways, especially sauteed and roasted.

Elderflower

Mid May through late August
The blossoming clusters of the Blue Elderberry shrub in the eastern Cascades are a sight to behold. Its tiny, cream-colored flowers almost spray out of the stem instead of hanging down. Its pollen gives the flowers a very unique aroma that is lovely in baked goods, in cordials, infusions or simply as a garnish.

Elderberry

Late August through early October
After the blue elderbush finishes flowering, its small blue berries are picked in large clusters. This tart, nourishing fruit is celebrated for its immune-stimulating properties, namely for its high vitamin C content. It is exceptional for sauces, wines, jams, syrups and baked goods. It also pairs well with animals that most enjoying eating it, notably game birds. These berries should be cooked before using.

Mountain Blue Huckleberry

Mid August through late September
Easily the most flavorful berry of the vaccinium, or blueberry, family, the sweet mountain blue huckleberry grows best in volcanic soil at high elevations in the Pacific Northwest. The primary species from the Cascades that we harvest is Vaccinium Membranaceum, definitely the most prized species. Loved by bears and humans alike, it is the most sought-after local wild berry. Excellent in sweet or savory dishes, huckberry pairs nicely with meats, in baked goods, or simply on its own.

Madrone bark

Early August through Late September
The iconic madrone tree represents one of the Pacific Northwest’s most striking pieces of natural art. As its bark ages, it crackles, peels and turns a striking rust color that can be used both medicinally and culinarily. It has a mild, woody, almost cinnamon-like flavor. Strong tannins bring complexity to a variety of dishes. We suggest it as a poaching liquid, Dashi or tea. Some of our chefs have been successful using it for smoking meats.

Autumn Olive

Early September through Mid October
As its name implies, this non-native berry grows prolifically on the East Coast during the autumn. It has a tart, tannic flavor with hearty seeds reminiscent of a pomegranate. The berry itself has strong antioxidant qualities, containing more lycopene than a tomato.  Great to accompany salads, dressings, or sauces.

Hookers Onion

Available Mid May through Mid June

This native wild Allium grows in our more arid climates among the Basalt in Ponderosa forests. Though it does produce a small and very strong flavored bulb, which mostly do not come out of the ground easily, we sell them bunched for their delightful flowers. These flowers can be White to Purple in color and pack a pleasant onion flavor similar to chive blossoms. 

Fresh Mushrooms

All fresh mushrooms upon receiving should be kept refrigerated preferably in a brown paper bag to keep them from drying out too excessively. We suggest washing all wild mushrooms but some varieties especially during dry times of year can be simply brushed off with a pastry brush. For washing we suggest submerging in a bowl of water, sloshing them around to help remove any debris, then removing from water and putting in a strainer to remove excessive liquid. Thereafter it is good to let them air dry completely before preparing. This process should only be done day of cooking to retain their freshness.  Most wild mushrooms should be used within 3 days but some varieties like chanterelle and hedgehogs have longer shelf lives.