Blueberries

Small, round, and smooth with a purplish-blue color and a hint of silver.

Wash and remove any shriveled or moldy berries; this can extend the shelf life of delicate items.

RAW: Eat clean, fresh berries as a snack or add to a salad.

SIMMER: Make a quick jam or fruit sauce. Place 1 lb. of blueberries in a sauce pan with ¼ cup water, ½-1 cup sugar, 1 tbsp. of lemon juice and a pinch of salt. Bring to a simmer over medium heat for about 20 minutes, stirring occasionally, until it thickens. Mash with a potato masher or fork, if desired. Cool completely then store in an airtight container or jar in the refrigerator for up to 3 weeks or in the freezer for up to 4 months.

Refrigerate, in a single layer if possible, in a sealed container for up to 5 days. Only wash berries before use.

Fresh berries also freeze well. To freeze, place in a single layer on a cookie sheet. Once frozen solid, transfer to a freezer container and use within three months.  Frozen berries are great in smoothies and can be added to baked goods unthawed.