Anyone who has ventured into the world of seasonal cooking using farm-fresh ingredients knows it’s not an easy task. Planning meals for a whole week? Nearly impossible. We make planning local and seasonal meals simple, thoughtful, and effortless. It shouldn’t be intimidating and shouldn’t require hours of scouring cookbooks and Pinterest for perfect recipes. We wanted to change the story of frustrated home cooks everywhere and help seasonal cooking become second nature. Huckle & Goose bridges the gap between forgotten recipes (on dusty cookbook shelves, Pinterest boards, and magazine stacks) and the unique fruits and vegetables found at farmers’ markets, in csa boxes, and backyard gardens.
Because huckleberries and gooseberries are not grown conventionally, they capture the entire essence of seasonal living and eating. Harvested for only a few weeks in the summer months, you must wait all year to taste them. Not being able to buy them at the grocery store whenever the mood strikes cultivates a deeply rooted sense of gratitude and patience that’s so rare in our Western food culture. This is the type of eating we want to bring back because it does so much more than nourish our bodies.
Ultimately Huckle & Goose is a marriage of everything we’re passionate about—being mindful and intentional in daily life, eating good food, gathering loved ones around our table, being responsible with the earth’s resources, and supporting our local communities. We hope that extends to our online community here, inspiring you to share ideas and take the time to share a meal with friends, family, and even strangers in your home.
We aim to be conscious of the environmental impact in all areas of our business. Unable to directly supply our servers with renewable energy, we offset our website’s carbon footprint with renewable energy credits. Additionally, the products in our shop are all produced in the United States using environmentally responsible materials, such as 100% postconsumer recycled paper and organic cotton.
Huckle & Goose was started by sisters-in-law Anca Toderic and Christine Lucaciu. They share a passion for seasonal cooking and started Huckle & Goose in 2013. Read more about their beginnings here.
Fall, without a doubt. I love when it gets just cold enough to braise something. Coming in after a brisk stroll in the park to a hot cup of apple cider is magic. And baking in the fall? Who can turn down apple pie or pumpkin muffins? Plus, there’s something about picking apples and rutabagas at the market bundled up in a hat and scarf.
When I lived in Chicago, I would’ve said summer without blinking. Now that I’m in DC and each season has so much character and the weather is milder in the colder months, I find myself savoring each one. Spring brings cherry blossoms and a ridiculous burst of green all over the city. It’s a time for picnics and strawberry picking. Then summer comes and while its humidity is a bit suffocating, there are pools and barbeques and lots of tomatoes. And here, fall always seems to arrive at that perfect moment when you’re ready for apple pies and sweaters. Then winter, despite all its chill and barrenness, brings warmth and memories and makes spring all the more sweet.
Classic Jazz. I could play Ella Fitzgerald, Billie Holiday, Etta James, Frank Sinatra, every. single. night.
Happy indie. My little guy sits on the counter while we cook and sing “Ho Hey” by the Lumineers.
I make time for dinner every night regardless of how crazy the day was and it is a wonderful routine. We sit down and like most families, talk about our day, our plans, etc. My fondest memories have been around food, and how I felt when my mom or grandma would make my favorites. Being able to do the same for my boys fills my heart in the cheesiest way possible.
Toddler-raising and self employment means that my day tends to not follow the perfectly outlined schedule in my Moleskine. My husband works from home every other day so we enjoy leisurely breakfasts together before anything on our to-do lists can get in the way. It’s amazing what a stack of buttermilk pancakes, huge mug of mint tea, morning light, and family time can do to set the pace for the day.
“Cooking is like love. It should be entered into with abandon or not at all.” – Harriet Von Horne
“Let things taste of what they are.” – Alice Waters
I love a homemade peach cobbler, apple pie, or cherry turnover – vanilla ice cream mandatory. Simple, in season and at their peak, I’ll take these over cake any day.
Spring through fall, I can’t help but feel like it’s a crime to make anything else but strawberry shortcakes or gooseberry pies or pear tarts. But then winter should be aaallllll about the chocolate cakes.