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Making the most of summer 'blues'

The blueberry harvest is beginning, and will continue into August, with its peak in the middle of July. New Jersey seems to have the ideal soil and climate for this delicious berry that is good with just a little sugar and cream, or in pancakes, muffins, and a variety of desserts.

This year the early crop will not be as plentiful due to some winter damage. The harvest from the later variety of berries is expected to be abundant.

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Keep your blueberries in the refrigerator, but don't wash them until ready for use. They are easy to freeze, either by double wrapping plastic wrap around the pint box, or by putting in airtight containers.

Try these waffles on some lazy summer morning -- a breakfast your whole family will enjoy. Blueberry Buttermilk Waffles 1 cup all purpose flour 1 cup rolled oats 1/2 cup yellow cornmeal 4 1/2 teaspoons baking powder 1 cup plain yogurt 2 eggs 3/4 cup melted butter or vegetable oil 1 1/2 cups buttermilk 1 cup fresh blueberries

Mix together flour, oats, cornmeal, and baking powder in large bowl. Add remaining ingredients, except berries, and blend well. Gently stir in blueberries. Let batter stand 15 minutes before baking.

Preheat waffle iron on setting between 3 and 4. Pour batter to cover about 2 /3 of grid and bake until steam has stopped escaping from iron and waffles are golden, 3 to 4 minutes. Top waffles with a scoop of yogurt and spoonfuls of fresh berries.

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