We gathered a little over a gallon of good berries, once cleaned and sorted. I'll use these primarily for huckleberry salad dressing. Blend olive oil, balsamic vinegar, garlic, salt and a pinch of sugar or blue agave syrup. The sweet/tart contrast on raw late-season greens is refreshing (if you like strong flavors). Great on shredded kale salad - something I eat all winter if my garden survives the frost.
Nice on waffles and pancakes, too...
