The first day I go hunting for berries on the Island is the first true day of summer for me. This year, that day was yesterday, and I picked just a handful of wild lowbush blueberries and huckleberries for my Fourth of July treat. As the summer progresses, I move on to highbush blueberries, black raspberries, blackberries, raspberries, and eventually beach plums. Not all of these are easy to find in abundance, but if you remember to look up and look down – and all around – when you’re walking the Island trails, you might find you see more than you’d expect. And what a thrill it is to gather berries, eat them on the spot, and take a few home if you’re lucky.

Susie Middleton

As it happens, I wrote about berry picking for Martha’s Vineyard magazine this month; I’m glad the timing worked out, as I write my magazine pieces months in advance. When I do, I try to imagine where we’ll be, food-wise, when the magazine comes out. And here we are, at the launch of berry season. And I developed a new crisp recipe just for the occasion.

Susie Middleton

Individual Spiced Vanilla-Maple Raspberry-Blackberry Crisps have a particularly intense flavor. As delicious as raw raspberries are, their flavor concentrates and brightens when they cook, and I really like what they do in this dessert – especially with the addition of a little cardamom. (And this just in: North Tabor Farm is already picking their raspberries and selling them at their farm stand.) But you can also use this recipe for any combination of berries and substitute cinnamon or ginger for the cardamom. Baking these in individual ramekins makes them feel a bit special.

With the blueberries I picked yesterday, I’m going to make us a mini Berry Clafoutis – a simple sweet skillet custard that’s easy to whip together.

Susie Middleton

I confess to loving any combination of custard and fruit, so these little French Toast “Bites” with Maple-Berry Syrup are also on my mind. The Grey Barn will be baking challah this Friday if you want to nab some of that for the French toast.

Susie Middleton

If you’d rather have your berries without the custard (I understand!), then it is now officially hot enough to make Frozen Berry Pops.

Susie Middleton

But wait, I forgot about Blueberry Crumble Coffee Cake! That’s got to be on your berry list, too.

Susie Middleton

I realize you can’t live on just berries. And that you always need something to do with zucchini. Here’s my suggestion for the week: Make Grilled Toast with Whipped Lemon-Thyme Feta and Summer Squash.

Randi Baird

And since you’ll have the whipped feta around, you can make Grilled Naan with Whipped Feta and Roasted Cherry Tomatoes another night.

Susie Middleton

One more supper idea: Summer Meatballs with Cilantro, Lime & Ginger and Two Dipping Sauces. Yes!

Susie Middleton

That should keep you in the pink until next week! And I'll see you on Instagram at @cookthevineyard. Be sure to follow us if you haven't already.

 

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If you're looking to make a dinner reservation or wondering which farm stands and markets are open, visit What's Open on Martha's Vineyard for regularly updated listings.