"Them's the berries." I'm not sure who said it - my Aunt Dorothy, my mother, or my grandfather - but it is a phrase that rattles around in my memory. Someone, somewhere along the way, used it more than once to describe something wonderful.Thimbleberry JamOkay. I admit you would have to be the laziest berry picker ever to think of this jam recipe as being 1) difficult, 2) time consuming, or 3) less than scrumptious.A Berry Good Smoothie

I know I have expounded on the virtues of berries more than once, but when this time of year rolls around, I can't help but become effusive, yet again.

I love berries, just in case that is not clear.

I love them for their portability - how easy is it to pack up a container of blueberries or strawberries for a tidy snack? I love them for their flavors: bright, sweet, and intense. I love them because they pack a big nutritional punch in little, tiny packages.

We are fortunate to have a variety of berries self-planted in the woods behind our home. Because nature provided these free of charge to us, I do feel obliged to share the bounty with the birds and creatures who also call our woods home. Every year, there seems to be enough to satisfy us all.

The season for native strawberries is behind us, and I have to admit to finding the teensy-tinsey wild berries not only a frustrating toil, but one that this year resulted in rather flavorless harvest. But right now, wild raspberries, wineberries (a/k/a thimbleberries), black raspberries, and blackberries are coming into season. (Blueberries still have a few weeks to go, whether cultivated or growing wild, low to the ground.)

Berries are an excellent source of vitamin C (growth and repair of tissues, aids in iron absorption), vitamin K (helps make proteins for bones, tissues, and blood clotting), vitamin E (for a healthy immune system and metabolic processes), magnesium (regulating nerve function, blood sugar levels), soluble fiber (slows digestion), and various other vitamins and minerals.

Raspberries and black raspberries, and blackberries (larger berries that grow on incredibly thorny branches) are particularly high in vitamin C.

Because wineberries grow in clusters, much the same as raspberries do, I am going to assume they have the same positive nutritional attributes of the other summer fruits. The sticky pod that contains the berry opens to reveal these tart, deep red berries shortly after raspberries begin to ripen.

All berries are a delicious source of antioxidants, as well, those naturally occurring substances in foods that protect us from free radicals that can contribute to numerous health issues. Experts recommend getting antioxidants from foods, rather than supplements. How convenient that nature is now offering us up a platter of easy to take antioxidants.

This is the time of year to go wild with berry recipes. To be honest, my favorite berry recipe goes something like this: Walk up to bush. Pick berries. Eat them.

It's not the best way to share, though, so a plentiful harvest of berries means seeking out ways to spread the wealth. Jams and jellies are the obvious vehicles to share the joy of berries, but not everyone has the time, patience, and skill for jelly making. Pies, cakes, muffins, and sauces are always a great way to use those berries not eaten out of hand. Of course, there is nothing to stop the chef from distributing "one for me, one for the pie…"

Whether seeking an innovative or imaginative way to use fresh berries in recipes, or falling back on the old standbys, there is no time like the present to put berries high on the menu.

The season for local berries is brief, but that is part of what makes it so very precious. Them's the berries, indeed.

2 C thimbleberries (wineberries)

2 C sugar

Squeeze of fresh lemon

Pick over the berries to make sure you have removed any debris clinging to the berries, leaves, or bugs. There is no need to wash them. (If you are not sure that the berries have not been sprayed with some kind of pesticide, don't even pick them.)

Place the berries, sugar, and lemon juice into a heavy bottomed pan. Stir to coat the berries. Bring to a boil over medium heat, stirring, and boil for two minutes.

Pour hot jam into sterilized jars and seal.

Store in refrigerator when cooled.

½ C orange juice

½ C plain Greek yogurt

½ C soy or coconut milk

½ C blueberries

½ C raspberries, or combination of raspberries, black raspberries, and blackberries

½ C strawberries

¼ C raw cashews

1 Tbs honey or agave sweetener

1 small frozen banana, cut into chunks

Process all in food processor with steel blade or in blender until very smooth.