Time just passes by too quickly. Maybe I am getting too old. One season is gone and another arrives before I am fully ready for it. It seemed like only yesterday I was sauteing spring’s flowering kales and broccoli rabes with chili flakes, garlic slivers and olive oil. Now summer is here. For many parts of the country, the first perfect tomato eaten warm with salt in your your or that impossibly juicy peach signifies summer’s presence. In the Pacific Northwest it is July’s arrival of wild huckleberries. Extremely juicy and reminiscent of a blueberry except with a more intense sweet, tart flavor. They are hand picked high in the Cascade mountains and can range from a deep bluish black to purple to a bright firetruck red. A very versatile fruit used both in savory dishes and a wide range of desserts like clafoutis, cobbler, milkshakes and pancakes. You can eat them raw, pickled or cooked. Of all the ways, I like them baked in a traditional clafoutis which is somewhere between a pudding and a custard. They are quick and simple to make. Baking them in France is like making cobbler….