I got up early Saturday morning to join my parents on the long but lovely trek to Wind Ridge Farm in New Melle. We planned to pick blackberries and peaches. I try to make blackberry jam at least once a year, and I wanted to pick at least a flat of berries (12 pint baskets).

Well, the word was out that the blackberries were ripe, and we found a long line of cars just waiting to get into the parking lot. By the time we parked, it was 8:30 — half an hour after opening — and the blackberry patch was picked out.

Disappointed, we got in line for peck baskets for the peaches and headed to the orchard. Then I noticed a few people in one of the blueberry patches.

Sure enough, there were plenty of blueberries left on the bushes. My mom and I grabbed buckets (my dad stuck to the peaches) and we started picking. After 45 minutes, I ended up with enough berries to make blueberry crisp, two batches of blueberry-peach muffins and still have some for snacking. The price? Less than $7. Owner Carole Shortt says she’ll probably have blueberries for the rest of the week; check the picking update page on the farm’s website for the days and times that the farm is open.

I also picked some peaches, and we’ll probably have pie or crisp in the next several days. If the peaches threaten to get too ripe, I’ll peel and slice them, then freeze them on a parchment-covered cookie sheet. Then I’ll transfer the slices to a freezer bag. They’ll keep for months, and if any are left in late November, we’ll have a peach pie for Thanksgiving.

Here’s the crisp recipe I made on Saturday. I adapted a recipe from King Arthur flour, using 50 percent more blueberries, less sugar (because the berries were so sweet and flavorful), white whole-wheat flour instead of all-purpose and half the butter called for in the original.

BLUEBERRY CRISP

Yield: 6 to 8 servings

6 cups blueberries

2 tablespoons granulated sugar

2 teaspoons lemon juice

1/4 cup butter, softened and cut into chunks

1/2 cup packed brown sugar

1/2 cup white whole-wheat flour

1/2 teaspoon cinnamon

1/2 teaspoon salt

1/2 cup rolled oats

Preheat oven to 375 degrees. Coat a 7-by-11-inch baking dish with cooking spray. Place berries in pan; sprinkle with granulated sugar and lemon juice. Mix gently.

In a medium bowl, combine butter, brown sugar, flour, cinnamon, salt and oats. Mix with a fork, pastry blender or your fingers until crumbly. Sprinkle over berries. Bake until topping is golden and berries are bubbling, about 35 minutes. If topping starts to brown too quickly, cover loosely with aluminum foil. Serve warm or at room temperature.