What's in season: Sweet, juicy blueberries are ready to enjoy at Almy-Thurston Farm in Portsmouth

Summer berries are iconic. They’re seen in commercials, on social media, and in countless other media outlets. They evoke summer with their bright colors and fun, carefree, easy-to-eat consumption style. They fit right in with the vibe and aesthetic of coastal summer, with buckets of berries rolling through fields and glass containers of fruit placed on picnic blankets. But beyond the summer vibe, the cozy photos, the very iconic nature of berries that evoke summer, when you think about it, ripe summer berries are simply superior to what consumers get at the grocery store during the off-season. Plump and bursting with sweet juice, there’s nothing quite like the taste of a berry picked right off the branch.

Many berries ripen at about the same time in Rhode Island. Summer raspberry season typically runs from mid-July to mid-August (fall raspberries occur later in the year), and blackberries ripen from late July to August. Earlier, around the Fourth of July, the first blueberries of the season ripen, lasting as late as late August in some cases. To purchase fresh blueberries, Aquidneck Islanders can head to the historic Almy-Thurston Farm on Union Street.

The farm has been around since 1683, nearly a hundred years before the Revolutionary War, and has been passed down through the Thurston family since then. Owner George Thurston retained most of the acreage through the Aquidneck Land Trust in 2002. His family, led by his wife, Siobhán Thurston, continues to operate the farm, selling Christmas trees (George Thurston’s heirloom from when he inherited the farm) in the winter and blueberries in the summer.

For blueberries, Almy-Thurston Farm has operated as a pick-your-own system, allowing customers to grab a bucket and wander through the fields of tree-tall bushes. This year, however, it’s different. Due to a family illness, the blueberry field is currently unsafe for customers, so the farm is only open for pre-picked berries ($4 per pint, cash only) from 8 a.m. until the sale ends. The last day to purchase fresh blueberries from the farm is July 16. The family appreciates the community’s support and acknowledges the disappointment of the lack of picking privileges. Hopefully, there will be good news for everyone next season.

For those looking for farm-fresh blueberries later in the summer, or for those looking for a homegrown experience this year, Sweet Berry Farm in Middletown, Young Family Farm in Little Compton, and Rocky Point Farm in Warwick are potential alternatives. For a happy picking and eating experience, check each farm’s calendar and information updates before heading out.

There’s no one way to enjoy blueberries. They can be eaten raw, blended into smoothies, topped with chia puddings, or piled into parfaits. Blueberries can also be used in baking: pies, scones, muffins. Combining the two ideas of blueberry breakfast and blueberry baking brings us to the classic blueberry dish found in American diners: the blueberry pancake.

Blueberry pancakes are a morning favorite. These thick, fluffy pancakes studded with blueberries on the inside and topped with more berries and a drizzle of maple syrup are irresistible. Perfect for slow, sleepy Sunday brunches or breakfast-to-dinner transitions, blueberry pancakes are a power meal to have in your recipe repertoire. And while it’s easy to make blueberry pancakes with the “blueberries plus boxed mix” equation, making pancakes from scratch is almost as simple, and it’s an easy way to look like an impressive chef in the kitchen. To make homemade blueberry pancakes, I looked to Love And Lemons, Pinch of Yum, and Recipe Tin Eats for inspiration.

Blueberry Pancake Recipe:

1 ½ cups flour

2 tablespoons of cane sugar

½ tsp baking soda

2 tsp baking powder

½ tsp cinnamon

¼ tsp salt

1 cup of milk

2 tablespoons white vinegar

1 large egg

2 tablespoons melted butter

1 ½ cups blueberries, plus more for garnish

1 ½ tsp vanilla extract

Maple syrup, to serve

Instructions:

In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, cinnamon and salt.
In a medium bowl, whisk together the wet ingredients: egg, milk, vinegar, melted butter, and vanilla extract. Then add the wet ingredients to the dry ingredients and mix until well combined. Be careful not to overmix the batter. Then add the fresh blueberries.
Heat a skillet over medium-high heat and coat with butter. When the butter and skillet are hot, pour 1/3 cup of the pancake batter into the skillet. Cook until bubbles begin to appear and the underside of the pancake is golden brown (about 90 seconds). Flip confidently and cook for about a minute more. Serve topped with fresh blueberries and maple syrup. This will make about 8 to 10 pancakes.