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I love wild blueberries. Although the Adirondack Park offers many incredible things during the summer months – fireflies, endless starry skies, wildflowers, wildlife, crisp mountain air, campfires, laughter, and fun – picking and eating wild blueberries are near the top of my list of favorite summer highlights. Not just because they are delicious, but because the action of picking them is a family tradition.
My maternal grandmother was First Nations, and she loved picking wild blueberries during the summers. She taught her children and grandchildren how to pick wild blueberries in the style she had learned from her family, squatting low to the ground to gently shake the ripe berries into her hand, and then dropping the berries over her shoulder to the berry basket strapped to her back.
Midgie (my grandmother) and my mom were the fastest berry pickers I have ever seen, something I took for granted when I was a child, impatiently waiting for the wild blueberry pancakes, muffins, cobbler, and other treats to come from their gathered bounty. This recipe for wild blueberry muffins is quick and easy, taking less than five minutes to prepare, and only around 20 minutes to bake (time not including picking wild blueberries, of course!). To make a vegan-friendly version, you can use plant milk (or plant juice, as my son likes to call it). For an oil-free version, substitute equal amounts of applesauce for the oil called for in the recipe (I used cinnamon applesauce – it was delicious!). I hope that you enjoy these muffins and the memories of picking (and eating) the wild blueberries that make these muffins amazing.
Apples are one of the most historically, culturally, and economically significant fruits on earth. It’s estimated that humans have been eating apples since 50,000 BCE. Today, there are currently over 7,500 known cultivars of apples, ranging from small, green and tart, to big red sweet globes. The modern apple is thought to have been domesticated in modern-day Kazakstan 4,000-10,000 years ago. 
Latkes are not just a holiday food! A dish that is part of the Hanukkah celebration, this traditional recipe for latkes makes latkes that are crispy and fried to perfection. My kiddos love to eat these year-round. For a vegan version, use flax eggs (1 flax egg = 1 Tablespoon ground flaxseed/3 Tablespoons water. Mix flax and water and let sit for at least 10 minutes, or until congealed). Although latkes are usually fried (as they are in this recipe), I have also baked the vegan version with decent results (they have turned out best in convection ovens). Enjoy!
Everyone enjoys a good burger, especially in Upstate NY. Here is a fun way to make this dish plant based to accommodate all diets. This recipe is easy and quick to make for all occasions. Not only does this dish provide the same, if not more protein, it offers many other benefits such as fiber and antioxidants. “So these burgers can help improve my health?” Yes! Beans are a natural source that provides many nutrients that meat can’t. They are low in cholesterol and sodium – both of which can be high in meats. Additionally, meats can be full of saturated fats while black beans can of er the body omega-3 fatty acids, AKA heart healthy fats!. So, if you are looking to improve your health without giving up a fan favorite, give this recipe a shot! 
I hike a lot, so make (and drink!) variations of this natural electrolyte drink for hikes. One of my favorites is a ginger lemon-lime combination. I also love to make this drink with grapefruit, orange, or cranberry juice (or combine juice flavors). You can use honey or sugar in lieu of the agave nectar if you like, and can also use regular water instead of coconut water. Enjoy!
This USDA tested and approved recipe is from the University of Georgia Extension. It yields 7-8 pints, and produces a lovely, vinegar-free salsa. This recipe provides a perfect method to use – and preserve – the abundant ripe tomatoes currently (or almost) available at farmers’ markets or even your own gardens! Make sure to use caution when handling chilis and jalapeños, so that you do not inadvertently get the capsaicin oil in your eyes (don’t ask me why I am including that information here!).
Carne Asada, Colombian Style
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