I have emerged from the “labyrinthine foliage of scrubby bushes and knotted vines” with 4 cups of fresh, glittering, juicy thimbleberries! By the time I’m back in the kitchen that amount has shrunk by half (Is there a hole in the container? Why are my fingers all red? Alright… just one more!) I haven’t got enough to make a traditional jam or preserve, and no ice cream either, so I’ll make a savoury sauce instead. The slightly sweet and sharply tannic flavour of the berries will complement the luxurious crispy/fattiness of my favourite ingredient… Duck! A hot pan, butter, shallots, a splash of vinegar, berries, what a classic entree! Read More
