Summertime blues.

Byline: Barbara M. Houle

The summer pleasures of blueberry picking are short-lived, so don't waste any time getting to the nearest pick-your-own farm, roadside stand or farmers market for fresh berries to eat out of hand or toss into a favorite recipe.

For a list of local pick-your-own farms, go to www.mass.gov/agr/massgrown. Be sure to call the farm ahead of time to check on picking conditions.

Cultivated blueberries are the variety you see the most in the supermarket. Choose marble-size berries that are round and plump, with a deep blue color and whitish "bloom," which is a sign of freshness. Wild blueberries are much smaller than the cultivated variety and far rarer. They have a chewy, dense texture and deep flavor.

You can't beat the taste or the vibrant color of wild blueberries. My mother always used them in pies she made for the Fourth of July. I think about the flavor of those pies a lot. And the blue lips and teeth I got from eating them.

Here are just a few of the ways you can enjoy fresh blueberries. This crisp recipe is from the Wild Blueberry Association of North America:

Blueberry Crisp

Filling:

4 cups blueberries, fresh or frozen

1/4 cup sugar

1/2 teaspoon lemon or lime rind, grated

1 cup apples, peeled and diced (optional)

Crisp:

1 cup butter, softened

1 cup brown sugar

2 teaspoons cinnamon

1 teaspoon nutmeg

1 cup flour

1/2 cup pecan pieces

1 cup rolled oats 

For the filling: Combine blueberries, apples, 1/4 cup of sugar and rind in a bowl. Mix and place in 8-by-8-by-2-inch pan. Set aside.

For the crisp: Combine brown sugar, cinnamon, nutmeg, flour, pecans and rolled oats in a large bowl. Cut in butter until mixture is crumbly. Spread the mixture over the blueberries. Bake at 325 degrees until topping is golden and filling bubbles in the center, about 65 minutes for frozen berries, 45 minutes for fresh.

The following recipes are from the Blueberry Council.

Minted Blueberry Fruit Salad

Fresh Mint Dressing, see recipe

8 ounces fresh or frozen blueberries (about 1-3/4 cups)

1 large peach, pitted and sliced

1/2 large cantaloupe, cut into bite-size pieces (about 2 cups)

1 head Boston or bibb lettuce, torn into bite-size pieces (about 3 cups)

In a medium bowl place Fresh Mint Dressing. Stir in blueberries, peach and cantaloupe. Allow fruit to marinate for 30 minutes. To serve: Place lettuce in a large serving bowl; top with marinated fruit and dressing; toss gently and serve immediately. Makes 4 servings.

Fresh Mint Dressing

In a small bowl, combine 1/4 to 1/2 cup fresh mint leaves, stems removed, minced, 1/4 cup vegetable oil, 1/4 cup lime juice, 2 tablespoons sugar, 1/2 teaspoon grated lime peel and 1/2 teaspoon salt and blend well. Makes about 1/2 cup.

Blueberry Dessert Wraps

3 tablespoons sugar

1-1/2 teaspoons cornstarch 

1/2 cup orange juice

1-1/2 cups frozen or fresh blueberries, divided

1 8-ounce package light or low-fat cream cheese, softened

1/4 cup confectioners' sugar

1 teaspoon vanilla extract

8 (7-inch) flour tortillas

2 tablespoons butter

Prepare sauce: In a small saucepan combine sugar and cornstarch; stir in orange juice. Cook and stir over medium heat until sauce is clear and thickened, about 5 minutes; stir in 1 cup blueberries. Return to a boil; boil and stir for 1 minute. In a mixing bowl beat cream cheese until light. Add confectioners' sugar and vanilla; beat until smooth and creamy. Spread each tortilla with about 2 tablespoons of the cheese mixture. Place about six blueberries across the center of each tortilla. Roll jelly-roll style. In a medium skillet, melt 1 tablespoon butter over medium heat; place half of the wraps seam side down in skillet and cook turning occasionally until evenly browned, about 3 minutes. Repeat with remaining butter and wraps. Serve topped with hot blueberry sauce. Makes 8 wraps; 1 cup sauce.

Spicy Blueberry-Fruit Salsa

4 cups fresh blueberries

1-1/2 cups diced mixed fruit (such as melon, grapes, pineapple or kiwi)

2 tablespoons sugar

2 tablespoons lime juice

1 teaspoon grated lime peel

1/2 teaspoon ground allspice 

1/8 teaspoon ground red pepper

1/8 teaspoon ground black pepper

1/8 teaspoon salt

In a small bowl, combine blueberries, mixed fruit, sugar, lime juice, lime peel, allspice, red and black peppers and salt. Serve immediately or refrigerate covered, up to 4 hours. Makes 5-1/2 cups.

ART: PHOTOS

PHOTOG: Photography by Tom Rettig

CUTLINE: Larry Cournoyer of Cournoyer Farm in Paxton holds a basket of locally grown blueberries.