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I’m hoping that the monsoon season has passed and we will soon get into a summer pattern. At least weather-wise.

When the kids get out of the pool from swimming lessons, their lips are as purple as blueberries, they’re covered in goose bumps and shaking as if their teeth will shatter out of their mouths. That’s why I chose for my son to take his lessons in the winter months. I get such cabin fever during the winter it just seems best for us to have our lessons during those months.

When I first moved to Wisconsin I was astonished that so many people do not know how to swim. I guess if you think about it, I grew up with the ocean practically in my backyard, so swimming was something I don’t even remember learning. I also hold a lifeguard license and love to swim laps in any pool.

Children need to learn to swim — and not just swim, they need to have endurance while swimming. They need to take lessons from the time they are small and need to finish all levels and pass all the levels. My son was born a sinker; he had no natural buoyancy. So when he was 6 months old, I took him to a “mommy and me” swim time. They told me to let him go; well, I did and he sank. That was the last time I let go of him until he was three.

So if the kids are complaining about how cold it is during the first weeks of swim lessons, tell them to get over it get in the pool and learn to swim.

Also tell them that this valuable time in the pool spent over many summers may one day save their life. So how important is it to you now? If you can’t sign up for local lessons, call the YMCA or Fort McCoy for a schedule of lessons.

Another summer favorite of mine besides swimming is fresh fruit pie. This pie is so refreshing and delicious with fresh strawberries, raspberries or blackberries. I only make it during the summer — otherwise it will cost you a small fortune.

You can also make this recipe with fresh peaches, but if you do, use the apricot Jell-O. This recipe is excellent, but the key is the freshness of your produce.

Get those kids swimming and have a great week in the kitchen.

Pat Degenhardt’s Fresh Fruit Pie

Crust:

1 cup flour

1/4 cup butter

1 tablespoon sugar

1/8 teaspoon salt

Mix together and press into a pie pan. Bake in a 350-degree oven 15 to 20 minutes. Place crust on counter and let cool completely.

Take fresh berries; wash and make sure all are dry. Fill the entire pie crust until the berries are heaping; the higher the better presentation.

Filling:

3 cups water

1 cup sugar

6 tablespoons corn starch

1 cup sugar

2 small packages wild strawberry Jell-O

Cook on medium until thick, let cool slightly and pour mixture all over the fruit. This will make a beautiful glaze. Place pie in the refrigerator for at least four hours. Serve with fresh whipping cream.

If you have a question or comment about a recipe in this column, e-mail Kimberly Edwards at kledwards68@ yahoo.com. Kimberly also teaches a monthly cooking course; for more information call (608) 399-4349.