By Johnathan L. Wright
Gannett News Service

If you are among the growing numbers heading for pick-it-yourself blueberry farms this summer, what do you do once the berry is in your pail?

Should you remove it from the bucket and toss it onto your tongue? Should you let it remain in the pail, to be saved for later use in pancakes or muffins, or in a more offbeat confection like blueberry vinaigrette? Or should you, like many folks, do a bit of both - pick and eat some, pick and save more?

From small outfits to the giant blueberry cooperatives of Michigan to growers in New Jersey's farm region, the United States is in the midst of a blueberry boom. The United States accounts for almost 90 percent of the world's blueberry production. Last year, Americans consumed more than 430 million pounds of blueberries, either wild or cultivated, a total that worked out to more than a pound per person.

In addition to taste and tradition, what's behind the blueberry binge? Health benefits.

Blueberries are packed with antioxidants, which help fight the effects of free radicals, those unstable oxygen molecules that contribute to heart disease and other age-related diseases. Plus, according to the American Dietetic Association, eating blueberries may improve short-term memory, might prevent a urinary tract infection and may help reduce the loss of motor and cognitive skill that comes with age.

Summer is the height of the North American blueberry season, and midsummer is when they are at their inkiest and juiciest, their best price and widest availability. If you don't opt for fresh blueberries, the freezer case features bags of good quality, individually quick-frozen berries. Dried berries, good for baking, also abound. Just one thing: Leave the canned berries for winter cooking. It's time to be fresh and blue.

Recipes

Oregon Blueberry Coulis

2 cups fresh blueberries

1/3 cup sugar

1 tablespoon balsamic vinegar

1 tablespoon lime or lemon juice

Blend ingredients in food processor about three minutes. Strain to remove pulp. Refrigerate. Serve over lemon desserts or other cool desserts. Makes 21/2 cups, (about 20 servings).

Oregon Blueberry Commission

Fresh Blueberry Pie

1 prepared unbaked pie shell

1 quart fresh blueberries

4 tablespoons whole-wheat flour

3/4 cup date sugar (or substitute granulated sugar)

1 tablespoon sorghum (or substitute light corn syrup)

1/2 teaspoon cinnamon

3 tablespoons flaked coconut

In a large bowl, mix blueberries, flour, sugar, sorghum and cinnamon. Pour into unbaked pie shell and bake at 350 degrees 40 to 45 minutes. Garnish with coconut. Makes enough filling for 1 pie.

Sweet Morning Dream Waffles

WAFFLES

1 1/4 cups Bisquick mix

3/4 cup soy milk

1 tablespoon Kahlua liqueur (optional)

1/4 teaspoon cinnamon

1/4 teaspoon allspice

2 tablespoons chopped pecans

1/2 tablespoons chocolate chips

TOPPING

1 cup fresh or frozen blueberries

1 teaspoon vanilla or almond extract 

1/2 cup maple syrup or honey

whipped cream and powdered sugar (optional)

Preheat waffle iron according to manufacturer's instructions. Mix first five ingredients in medium bowl until moist. Fold in pecans and chocolate chips. Fill a 4-inch ladle three-fourths of the way full and pour onto each waffle iron section. Cook 4 to 5 minutes.

In a small bowl, mix blueberries, vanilla or almond extract and maple syrup or honey and microwave on high for two minutes. Stir well and pour over waffles. Top with whipped cream or powdered sugar, if desired.

Makes four servings.

Berry bits

• Fresh blueberries should be firm, dry, plump, smooth and mostly free from leaves and stems.

• Cover fresh berries and store in refrigerator; use within 10 days.

• To freeze fresh berries, leave unwashed and dry. Arrange in single layer on baking sheet and place in freezer. When frozen, transfer to freezer containers. Wash gently before using.

North American Blueberry Council

Where to pick and buy

List of area you-pick farms and farmers markets