Lesser-known berries are worth the effort to find

Ask people what their favorite berries are, and invariably you'll hear a combination of the following : strawberries, blueberries, raspberries, and blackberries. But most people overlook a whole treasure trove of summer's lesser-known berries, a cache that includes gems such as currants, gooseberries, mulberries, and lowbush blueberries, the smaller, sweeter cousins of the more familiar highbush variety.

Unlikely to appear on supermarket shelves, these "other berries" can usually only be encountered during a trip to the farmers' market. To experience them at their best, consider growing the specimens in your own backyard. These fruits thrive in many USDA zones, save for the southernmost, and are easy to grow -- they need little more than a patch of well-drained soil and some sun. And except for mulberry, which makes a charming shade tree, the plants take up little space.

The flavors of these little jewels vary from specimen to specimen. There's the lemony tang of gooseberries, the natural sweetness of mulberries, the resinous musk of black currants, the mouth-puckering tartness of red currants, and the slightly less bracing acidity of white currants.

While some of these berries taste just right on their own, others are best tamed with sugar. Whatever the variety, the best way to enjoy them is in simple preparations, where their distinct flavors are allowed to shine. Try tossing them into salads, mixing some into pancake batter, or baking them into tarts. You can enjoy them in savory dishes; pickled or plain, their tartness strikes a pleasing contrast to rich meats, such as ham and roast chicken. Or simply transform them into jams and jellies, and savor their flavors long after the last berry is plucked from its vine.

Adapted from Martha Stewart Living Magazine. Questions should be sent to Martha Stewart Living, 11 W. 42nd Street, New York, N.Y., 10036. Questions may also be sent to: mslletters@ marthastewart.com.