Right now is the time to indulge in summer’s abundant, sweet, juices-running-down-your-chin berries. Strawberries, blueberries, and raspberries are coming into their peak season, and I grab them the second they appear at my farmers market. These delicacies represent summer in all of its glory. Berries tend to spoil relatively quickly—two or three days for raspberries and a couple of days beyond that for strawberries. Blueberries seem to have a longer fridge life, but only by a day or so. They are begging to be eaten immediately—or canned and preserved, to continue that blissful summer feeling for as long as possible. You can eat the berries right off the vine—or your shopping basket—or bake them into pies and pastries, freeze them into ice creams and sorbets, cook them into brightly colored jams and sauces, or even toss them into savory salads. I use the fresh berries as fast as I can …