Looking for something fun to do with the kids on these hot July days? Check out a local farm and pick your pleasure! Blueberries and raspberries are in prime season right now and there are many local farms welcoming the public to enjoy their seasonal bounty.

Not sure where to find a farm near you? Check out this NH website: www.pickyourown.org for all the Pick-Your-Own farms and orchards in the state. They are all listed by county and will provide an address, hours of operation, what they harvest and a phone number to call. You will also find crop availability, a harvest schedule, and a listing for festivals and fairs as well. Looking ahead, you will be able to find pumpkin patches, corn mazes, and other Halloween activities for the fall, and if you look forward to the aroma of a real Christmas tree this holiday season, check out the choose and cut-your-own tree farms.

Wondering what to do with all that you pick? Pickyourown.org will give you simple, step-by-step, illustrated instructions on canning, freezing and drying many fruits and vegetables. Learn how to make jams, apple butter, applesauce, spaghetti sauce, salsa, pickles, ketchup and how to freeze corn. Happy Picking!!

Enjoy your blueberry harvest by making these fabulous…

Blueberry Cheesecake Bars

Hot Shortbread Base:
1 ½ sticks (3/4 cup) unsalted butter
2 cups all-purpose flour
½ cup packed light brown sugar
½ teaspoon salt

Preheat oven to 350°F.

Cut butter into 1/2-inch pieces. In a food processor process all ingredients until mixture begins to form small lumps. Sprinkle mixture into a 13 x 9 x 2-inch baking pan and with a metal spatula press evenly onto bottom. Bake shortbread in middle of oven until golden, about 15 minutes. While shortbread is baking, prepare topping.

Topping:
16 ounces cream cheese, softened
2 large eggs
3/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon lemon rind
3/4 cup blueberry or other fruit preserves
1 cup whole blueberries

Preheat oven to 350°F.

In a bowl whisk cream cheese until smooth and whisk in eggs, sugar, vanilla and lemon rind. Evenly spread preserves over hot shortbread and pour cream-cheese mixture over it. Bake in middle of oven until slightly puffed, about 30 minutes. Top with whole blueberries. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered and chilled, 3 days.