While they're in season - which probably won't happen for a month or two - you can devour them right after they're picked at local farms, by the bowlful or prepared as a scrumptious, calorie-laden dessert.

April's freeze did some damage to local berry plants, so the crop won't be as plentiful as last year's, but there will be berries.

John Strang, extension horticulturist at the University of Kentucky, said the crop damage was "a one-in-200-year thing."

"There's about a 50 percent crop loss in the matted row plantings of strawberries. We've lost 30 percent of the blackberry crop by losing the primary berries. Blueberries have a pretty serious crop loss, but we'll have a full raspberry crop for June and fall bearing plants," Strang said.

Trudie Reed, co-owner of Reed Valley Orchard in Paris, said they will have about 40 percent of their usual crop of blueberries and red and black raspberries when the U-pick farm opens June 14.

"We were hoping to have a bumper crop, and that freeze hit. Our berry bushes are starting to get size on them," Reed said.

Erik Walles, owner of Berries on Bryan Station, said the April freeze killed the initial set of leaves on the plants, but there are new leaves and stems.

Walles grows red, black and yellow raspberries, strawberries, blackberries, blueberries and a red raspberry called Dorman that tastes like a strawberry.

"We're anticipating a really good crop of red raspberries and black raspberries, but I'm not quite certain about the Dormans or the blueberries," he said.

There will be berries at farmers markets; prices might be a little higher, but the berries are still a bargain because they're so rich in antioxidants, fiber, folate and potassium.

They are also virtually fat-free and low in calories, except when smothered in whipped cream. But don't let that stop you from enjoying a variety of them in a summertime dessert.

Once you get your fresh-picked berries home, don't wash them. Moisture on the surface encourages rot. Instead, discard any mushy berries, pat dry the remaining berries, and store them in a clean, dry container. Berries go bad quickly, so eat them within a day or two. If you can't, refrigeration will help them last longer, but berries taste best at room temperature. Rinse just before eating, or try one of these recipes.

Berry towers

1 sheet frozen puff pastry, defrosted according to package directions

1 package (3½ ounces) lemon instant pudding and pie filling

2 cups blackberries

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or non-stick foil. Cut the sheet of puff pastry into squares. Place squares on the lined baking sheet, and bake for 20 minutes. Remove from the oven. With a sharp knife, cut along the edges of the crust to open. Allow to cool slightly.

While pastry is baking, make pudding according to package directions. Spoon filling on top of pastry square bottom. Arrange berries on top of pudding, and place another pastry square on top. Add another layer of berries, pudding and top with a pastry square.

Four-berry trifle

1 cup sour cream

1¾ cups milk

1 package (3½ ounces) vanilla instant pudding and pie filling

1 teaspoon grated lemon peel

½ 10-inch frozen pound cake, sliced or cut into bite-size pieces

2 pints (4 cups) assorted fresh berries (strawberries, hulled and sliced; blackberries; blueberries and raspberries)