Summer's bounty awaits.

We all know fruits and vegetables are good for us, but "there is nothing that tastes better than a peach at the height of its ripeness and that's local to the region," said  Peter Barton, owner of Barton Orchards in Poughquag, NY in Dutchess County.

His is one of several regional pick-your-own destinations where you can partake in the second half of summer's harvest. If you're looking to go and fill your own basket with local produce--and prove to your kids that food doesn't come from a cellophane wrapped package in the refrigerator section of a grocery store--here are some choice spots:

Barton Orchards, Poughquag

About 30 minutes north, Barton Orchards is currently offering raspberries, blueberries, red and black currants, gooseberries and vegetables.

Beginning the first week of August, Barton Orchards will welcome customers to pick from peach trees and some early varieties of apples.

Barton says that peaches grown here are different than those kinds that ship well but are not nearly as flavorsome. There are also many different vegetables available to harvest. And later in August, more raspberries will be ready.

Check their website for directions and a harvest schedule or call their "harvest hotline" at 845.22.2306.

Amawalk Farm, Katonah

Raspberries are ready right now and through mid-October at Amawalk Farm in Katonah. The farm is certified organic and supplies several local stores in Bedford and Mount Kisco with its produce and fruit.

There are tractor rides for the kids and other organic vegetables for sale. The raspberries do not need to be washed and can be stored in the freezer through the winter says owner Larry Cross.

Visit their website for directions, and check the farm's hotline at 914.245.2319 before visiting, to confirm the status of the day's pick.

Hilltop Hanover Farm and Environmental Center, Yorktown

This Westchester County's 180-acre working farm was preserved as open space in 2003, and lucky for us, it has an abundant supply of produce and such educational programs as book clubs and hiking trails.

There's also acres of pick-your-own vegetables that are open to the public on Saturdays from 10am-4pm.

The fields are filled with cucumbers, zucchini, eggplant, cabbage, beets, green beans, summer squash and much more. There are signs to help identify ripe produce and instructions on how to harvest them properly. Flowers and herbs are also available.

Visit their website for directions or call 914.962.2509. It's first come-first served; once the produce is harvested, picking will be closed for the day.

Jones Family Farm, Shelton, CT

If you're happy  to take a country drive (about 45 minutes from Bedford) Jones Family Farm will have fresh blueberries to pick through early August. The 400-acre farm has been in operation since 1850 and also runs an award-winning winery.

If you go on a Friday, Saturday or Sunday, there are wine tastings from 11 a.m.- 5 p.m. in a historical air-conditioned dairy barn that also has a kid's playroom.

Visit their website for directions or call 203-929.8245.

What to do with all your hand-picked bounty

Hilltop Hanover's assistant Farm Manager Jenny Elliott has a favorite recipe using ingredients that are available right now. She says that the lemon basil has an incredibly fragrant aroma and combines beautifully in this simple dish.  It takes just minutes to prepare.

Lemon-Basil Vegetable Sauté

1. Sauté onion and garlic in olive oil until it starts to brown

2. Add a pound of green beans and two or three sliced zucchini and cook until soft

3. Add a handful of chopped lemon basil and a good sprinkling of crumbled feta cheese

The Jones family favorite blueberry recipe appears below. It is chock full of antioxidants and Y-U-M-M-Y:

Jones Family Farm Blueberry Pie

Ingredients:

3/4 cup sugar
3 tbs. cornstarch
1/4 cup water
4 cups blueberries, fresh or frozen
1 tbs lemon juice
1 9-inch pie shell, baked

Directions:

1. Mix the sugar and cornstarch in a saucepan. Add the water and two cups of berries. Cook over medium heat, stirring until the mixture is thick, clear, and boiling. Remove from heat, stir in lemon juice, and cool.
2. Place remaining two cups of blueberries in the pie shell. Top with cooked mixture.
3. Chill. Serve with a sauce of half yogurt, half sour cream (if desired)

Happy Picking!