Load up on simple ideas for summer produce from this Gooseberry classic.

Thanks to everyone who entered the drawing for “America’s Best Ribs,” by Ardie A. Davis and Chef Paul Kirk. The winner is Carla Gutting. I’ll pop it in the mail today.

If you are not Carla Gutting, you are eligible to enter next week’s drawing for “Fresh from the Farmstand,” from Gooseberry Patch. It’s packed with simple recipes you can use with all that wonderful local produce that’s popping up at last.

To enter, send an e-mail to jennie.geisler@timesnews.com Include your NAME, MAILING ADDRESS and THE NAME OF THE BOOK. This information will not be stored or shared.

For those of you just here for the food, check out this use for soon-to-be-abundant blueberries:

Orange-Glazed Blueberry Scones
2 cups plus 2 tablespoons all-purpose flour, divided
1 tablespoon baking powder
1 teaspoon salt
1/3 cup sugar
1/2 cup chilled butter, diced
3/4 cup buttermilk
1 egg, beaten
2 cups blueberries
1. In a large bowl, sift together 2 cups flour, baking powder, salt and sugar. Mix well.
2. Cut in butter with a fork until crumbs form. In a separate bowl, whisk together buttermilk and egg; add to flour mixture. Mix just to incorporate without overworking the dough.
3. In another bowl, toss berries in remaining flour; gently fold berries into batter. Drop large tablespoons of batter onto ungreased baking sheets. Bake at 400 degrees for 15 to 20 minutes, until golden.
4. Cool scones on a wire rack. Drizzle or brush Orange Glaze over scones. Let stand until glaze becomes hazy and hardened.
Makes 6 to 12 scones

Orange Glaze
2 tablespoons butter, diced
2 cups powdered sugar
3 to 4 tablespoons orange juice
In a double boiler, combine butter, sugar and enough juice for desired consistency. Cook and stir until thickened; remove from heat. Beat until smooth and slightly cooled.
Debbie Miller, Springfield, Ohio