It's wild blueberry season here in Maine, and I'm so lucky to be visiting family at this time of year.  Maine blueberries are tiny, blue gems that grow on low bushes and are bursting with iconic flavor and antioxidants.  I was brought up reading Robert McCloskey's classic story, Blueberries for Sal, and I experienced my own version of the tale where I tagged behind my mother picking blueberries on the hill and eating more than my fair share.  I remember Mom making blueberry crumble with our bounty using a cherished recipe shared by the local market owner.

Now it's time to update the blueberry crumble with a gluten-free and dairy-free version, but first I must find the old recipe.  

Smoothies are a great way to start the day, and summer is a fun time to enjoy smoothie pops for breakfast—when there is an abundance of fresh fruit, the temperature has already reached 80 degrees, and the air is heavy with humidity.  When the weather report says a heat wave is coming, make these fruit smoothie pops the night before to allow them to freeze solid overnight.

What’s a gal to do when she has carrots coming out of her ears and a compulsion to experiment in the kitchen?  My friend generously volunteers each week at the farmers’ market and brought me a magnificent bunch of carrots.  That same week carrots were in our CSA (community-supported agriculture) vegetable box.  A situation like this calls for carrot soup (I’ll wait to share that recipe early this fall) and my Paleo carrot muffins.

We are heading into the long days of summer, and I’m looking for ways to beat the heat.  This recipe is for those afternoons when the pool decks are too hot for bare feet.  And, here in California, the kids can no longer run through the sprinklers to cool off because our lawns of soft, green grass are now brown, brittle spikes.

There are a few surprise ingredients that make these gluten-free and dairy-free fudge pops decadent.