Blackberries and raspberries and blueberries, oh my! Summer berries are at the peak of freshness from July through September in Western New York. Not only are they at their highest quality, you'll pay less for these gem-colored fruits when they are locally sourced.

Berries are high in vitamin C and other antioxidants that may protect cells in your body. They are also fat free and high in dietary fiber. 

Cooking Ideas

• Fresh berries are delicious eaten on their own, over ice cream, mixed with yogurt or just topped with a little sugar and cream.
• Use them in smoothies, salads, puddings, cakes, tarts, and other desserts.
• Add them as a topping on cereal, waffles, and pancakes.
• Or create jellies and jams!

Blackberries range from sweet to tart, which makes them versatile fruits for baking, cooking and jamming.
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Storage & Preparation​
Keep blackberries refrigerated in a covered shallow container and use within 3-5 days. You can freeze whole blackberries on a tray until firm and package in freezer containers or resealable plastic bags. Label with date and use within 8-12 months for best quality.

Rinse berries under cool running water just before using. Moisture during storage speeds spoilage. 

​Recipes

• ​Easy Blackberry Cobbler
• ​Blackberry Glazed Chicken
• No-Cook Blackberry Coulis

Raspberry derives its name from raspise, "a sweet rose-colored wine." They are sweet and can be enjoyed fresh, whole and on their own. They also make great cakes and cake toppers.​

Storage & Preparation
Do not wash raspberries until ready to eat. Raspberries are very perishable and should not be exposed to the sun or warm temperatures for a long period of time. Refrigerate for use within 1-2 days. To freeze, place the berries in the freezer on a single layer on a cookie sheet. Wash the raspberries under cold water when you are ready to eat them. 

Recipes

• ​The Best Raspberry Bread
• Fried Chicken with Spicy Raspberry Honey
• Ruby Raspberry Slaw

Blueberries are one of the few fruits native to North America. Native Americans once called them “star berries” because the five points of blueberry blossoms make a star shape. During the Civil War, blueberries were packaged and shipped to the Union troops for use as a food staple.

Blueberries contain more antioxidants than most other fruits or vegetables. Increased intake of antioxidants has been linked to a decreased risk of cancer, heart disease, and Alzheimer's. 

Storage & Preparation
As with most types of berries, it is best to eat blueberries as soon as possible. Blueberries will store well in the fridge if you can’t eat them immediately. Place them in a covered container and store in your vegetable crisper where the humidity is high and will prevent the blue-berries from drying out. Be sure to remove any mushy or moldy blue-berries before putting them in the fridge.

When you are ready to use, gently swish berries under water in a colander and then allow the berries to drain.

Recipes

• Blueberry Buckle
• Heavenly Blueberry Smoothie
• Pierogi with Blueberry Filling

Black raspberries are a special variety of the more common red raspberry. Botanically, black raspberries and blackberries are related, but they’re completely different fruits. Black raspberries have a very short growing season, while blackberries are more widely available year-round.

Black raspberries have a unique flavor. They are sweeter and not as tart as blackberries. Black raspberries make great jams. In addition to having a bright, fruity taste, these berries are also considered one of the healthiest berries on the planet.

​Storage & Preparation
Do not wash raspberries until ready to eat. Raspberries are very perishable and should not be exposed to the sun or warm temperatures for a long period of time. Refrigerate for use within 1-2 days.

Recipes

• Black Raspberry Muffins
• Black Raspberry Iced Cardamom Cake Donut
• Black Raspberry Jam

Cherries, arguably the most highly anticipated fruit of the summer, are at their best eaten out of hand. Although they can also lend their subtle but unmistakable flavor to any number of sweet and savory dishes.

This little stone fruit is a superfood thanks to wellness-boosting properties like serotonin and melatonin. 

Their season is short, especially here in Western New York where we expect the harvest to last just a few weeks starting in early July. However, the U.S. is the second largest producer of cherries in the world.  

Keep the stems on and store unwashed cherries in a plastic bag in the refrigerator. Make sure to keep them cool as their flavor and texture degrade if they have been exposed to warmth. Ripe sweet cherries will last for 2-3 days in a plastic bag in the refrigerator. Wash cherries with cool water before use. 

​​Cherries are good for us! They are rich in antioxidants and contains anti-inflammatory compounds that can help regulate body’s circadian rhythms. Sweet cherries are fat free and sodium free and a good source of vitamin C and potassium. They stabilize blood sugar, promote better sleep and post-workout recovery and reduce inflammation.

Ingredients
CANDIED PEPPER PECANS
1 cup pecans
1/4 cup maple syrup
1 teaspoon black pepper
1 teaspoon butter
FRESH CHERRY BALSAMIC VINAIGRETTE
1/3 cup fresh BC pitted cherries, packed
3 tablespoons avocado oil (or another neutral flavored oil)
1 1/2 tablespoons white balsamic (or sub apple cider vinegar)
A pinch of sea salt
ARUGULA AND FRESH CHERRY SALAD
10 ounces baby arugula
2 cups pitted BC cherries, cut in half
2 ounces goat cheese (sub a diced avocado for paleo and vegan)
Directions

1. Toast the pecans in a small frying pan over medium-high heat. Once they begin to brown and smell fragrant, add the maple syrup and black pepper to the pan and stir until the pan is mostly dry. Remove the pan from the heat, add the butter and mix it through the pecans. (The butter prevents them from being too sticky.) Transfer the pecans to a piece of parchment paper in a single layer and let them cool.
2. Place the Fresh Cherry Vinaigrette ingredients into your blender and blend on high until smooth. Feel free to double or triple the recipe to have extra!
3. Add the baby arugula, fresh cherries, goat cheese or avocado, and the candied pecans to a large salad bowl. Pour the vinaigrette over the top and toss to coat.

From The Endless Meal