Make an idyllic summer feast of lake trout and warm huckleberry cobbler, created by the author of the popular Berry Bible
This weekend, as they’ve done for years, the Hiblers and their kids and grandkids fish for trout and pluck huckleberries on nearby Mt. Adams. With a few imaginative touches, Janie transforms these into dinner: salmon-stuffed trout cooked on the wood-burning stove, potato salad, and an arugula-nectarine salad. Dessert is the huckleberries, skillet-baked into a rustic cobbler. It’s a menu with the summery flavors of the landscape itself.