A grape idea

The California Table Grape Commission has concocted an easy, cool summer treat that grownups and kids will like. To make Grape Ice, take 1 pound seedless grapes and remove from stems. Rinse and drain well. Puree grapes in food processor or blender. Strain and add 2 tablespoons sugar, if desired. Freeze until slushy. Blend in food processor or blender again and pour into muffin tins or custard cups. Freeze until solid. Remove from muffin tins and serve in small bowls. Makes 6 servings. For more grape recipes, visit www.tablegrape.com.

Berry nice

The Bar Harbor Jam Co., which publishes “The Maine Wild Blueberry Cookbook,” recently released “Wild Berries of Down East Maine.” The cookbook features recipes that incorporate blackberries, blueberries, cranberries, raspberries and strawberries. There are the old standbys, such as Blueberry Cobbler, and new dishes, such as Seared Beef Loin with Sage Sauce. All sound mouth-watering. The book costs $12.95 and is available by calling 288-9685 or (800) 453-0883.

Rice capades

Think of it as fried rice with a twist. Ranjit Kadan, a scientist with the USDA’s Agricultural Research Service, is trying to develop a kinder, healthier french fry. Made from rice flour rather than potatoes, the fries absorb 25 to 50 percent less fat during cooking. Though still in the developmental stages, the fries have similar texture and appearance to potato french fries, and they can be fortified with vitamins, minerals, proteins and other nutrients.

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