As kids we were taken to several different places that let you “pick your own” fruits and vegetables. My parents would take us because we would save some money by picking your own, but also because it was a wholesome family activity that would keep us busy for sometimes hours at a time.

My parents believed that fresh picked not only tastes best but is healthiest for you, and I agree. We often went to a farm that grew strawberries and we would load up the freezer with fresh strawberries – my mom’s most favorite fruit in the world. We also picked other fruits and vegetables, and we patronized a lot of fresh fruit and vegetable stands that lined the Maryland highways, buying everything from fresh peaches to cantalopes to green beans to sweet corn.

When my children were young, we continued that tradition with them and they have picked many things from other’s gardens as well as our own. But our favorite has always been to pick blueberries. Not only is picking blueberries great family fun, but they freeze and keep well, and can be used in so many delicious things from the kitchen. There’s nothing like a stack of grandma’s fresh blueberry pancakes with melting real butter and warm blueberry syrup!

Tuna fish to me always meant a small round can of flaked, beige fish meat packed in oil or water that strongly resembles cat food. You used a can opener to go around the top edge and after the top clicked loose, you left it on the can so you have someplace to place your fingers and squeeze when you carry the can over to the sink and tilt it to drain off the liquid.

My mother made tuna by adding Kraft Mayonnaise, chopped white onion, chopped celery and bottled sweet pickle relish. Heap it on fresh white Wonder Bread and put a few leaf pieces from a head of iceburg lettuce. Serve with potato chips.

My stepmother had her own idea of tuna. She used Hellmans mayonnaise, if she used mayo at all. She preferred the sweet-sour taste of Miracle Whip. She chopped up one or two hard boiled eggs to add to the tuna, along with some chopped onion. I don’t recall any pickle relish or celery, but to be honest, I hated that tuna recipe and would do almost anything to avoid having to eat it, from I’m not hungry right now to I don’t want to spoil my supper when I get home (to my real mom after the Sunday child custody visitation was over).

Now I celebrate the diversity of tuna and enjoy it with a variety of add-ins, including sweet pickle salad cubes or chopped “bread and butter” pickles, a slice of American cheese of top or shredded any mix of cheeses stirred right into the tuna. Onions in or out. Add anything crunchy that you like. Put it on any kind of bread or roll you want, and put any kind of lettuce – or not – on it.

The only place I draw the line is that IF you include mayo, it MUST be Kraft real mayonnaise. Any other brand of mayo or “salad dressing” ruins it for me.