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Theme: Parks with a Past

A Brief History of Bay Area Parks and Open Space
   Pt. 1, 1840s-1950s

A Conservation Timeline
   Pt. 1, 1840s-1950s

Up and Down the Peninsula and South Bay

Names on the Land
   Pt. 1, San Mateo County

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Sudden Oak Death

Oak Mortality Syndrome

Grazing Through Huckleberry Heaven

Old-Fashioned Huckleberry Muffins

Wild Lit

Note from the Literary Editor

Blacksmith Fork and Fox - Megan E. Hansen

Down Harkins Fire Road (El Mar de la Purissima - Greg Dunn


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Fall 2000 - Summary

Fall 2000 - PDF format

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The Trail Companion (ISSN 1528-0241 (print); 1094-222X (online)) is the quarterly newsletter of the Trail Center.

Editor: Scott Heeschen
Staff Writer: Geoffrey Skinner

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The Trail Companion

Fall 2000

Old-Fashioned Huckleberry Muffins

Western huckleberries, along with currents, chokecherries, bilberries and others, were favorites of the Native Americans, who ate them fresh, added them to pemmican, or dried them. Early European settlers also feasted on them, as did bears and other animals. They can be used in any recipe calling for blueberries or blackberries, such as pies, muffins and jams.

1 egg, beaten
3/4 cup brown sugar
1/2 cup milk
1 Tbsp melted butter or margarine
1 1/2 cups flour
1/4 tsp salt
1 Tbsp baking powder
1 1/2 cups huckleberries (or blueberries)
2 Tbsp flour

Preheat oven to 425o (hot). Combine egg with brown sugar and milk. Stir in melted butter or margarine, Sift together 1 1/2 cups flour, salt, and baking powder. Quickly combine wet and dry ingredients.

Muffin tin.
Toss huckleberries (or blueberries) with 2 Tbsp flour and fold into batter. Fill well-greased and floured muffin cups 2/3 full and bake 12 minutes. Makes 12. (Recipe adapted from Charlotte Bringle Clarke's Edible and Useful Plants of California (University of California Press, 1977)).