The Edible Gem of Idaho

The Edible Gem of Idaho

Did you know that the prized berry that so many of us spend days tromping over hill-and-dale and through thick brush to find is actually the official state fruit of Idaho?  That’s right, the tiny huckleberry ranks right up there with potatoes and garnets on the list of things Idaho is famous for.  The most common species found here is the thin-leaved huckleberry, which grows in elevations between 2000 and 11000 feet, but is most commonly found between 4000-6000 feet.  While many have tried, a huckleberry bearing it’s true flavor has never been cultivated in commercial production.  Part of the reason for that is that plants depend on snow to insulate them so that they can survive during the winter, making commercial production at lower elevations difficult.

 

 

 

 

 

 

 

On Stage:

Saturday: Kyle Swafford

Wednesday: Bill Bozly

 

Fresh this Week:  Huckleberries, Red Raspberries, Golden Raspberries, Blueberries, Blackberries, Loganberries, Strawberries, Tomatoes, Cherry Tomatoes, Tomatillos, Yellow Squash, Leeks, Sweet and Hot Peppers, Pickling Cucumbers, Sweet Onions, Potatoes, Celery, Sugar Snap Peas, Shelling Peas, Show Peas, Green Beans, Yellow Beans, Romano Beans, Kohlrabi, Red Onions, Zucchini, Carrots, Beets, Turnips, Broccoli, Broccoliini, Cauliflower, Cabbage, Garlic, Kale, Swiss Chard, Spinach, Lettuce, Mustard Greens, Salad Mix, Radishes, Daikon, Fava Beans, Green Onions, Cilantro, Basil, Arugula, Bok Choi, Fresh Flowers.