The arrival of late spring and early summer signals the beginning of my quest for local fresh berries. Strawberries, blueberries, raspberries, and blackberries are gifts from nature I wait for all year.

The Hanover Farmers Market is a good place to begin your own berry search. It opened on The Green for the season on June 7 and will be around until October 10. You can check out what the farmers have to offer from 3 to 6pm each Wednesday. 

Find out more at www.hanoverchamber.org/index.php?id=17.

The Local Harvest website (www.localharvest.org) allows you to search for pick-your-own berry farms in the area. Just click on the “All” drop-down tab and click on “U-Pick.” Then type “Hanover, NH” in the “Near:” tab. But before you head out, check the farm’s website or Facebook page first to make sure they have berries ready for you to pick. For example, Killdeer Farm in Norwich does a good job of keeping customers informed about the status of their strawberries on their Facebook page, with beautiful photos to make your taste buds tingle (www.facebook.com/Killdeer-Farm-Norwich-Vermont-235420765823/). And if you don’t want to pick your own berries, many farms sell them already picked.

My favorite berry recipe is a cold strawberry–mint soup that I first tasted at Canterbury Shaker Village. This soup is the perfect remedy for a hot, humid summer day. Best of all, the strawberries, spearmint, and honey can usually all be purchased at the farmers’ market. You can even make a batch with fresh berries, and then freeze it to enjoy later on.

 Chilled Strawberry–Mint Soup

(Adapted from The Shaker Kitchen by Jeffrey S. Paige)

This recipe needs to chill at least 8 hours before serving, so plan ahead. Note: If using frozen strawberries, measure or weigh them first, and then allow them to thaw. Be sure to include any juice from the thawed berries in the recipe.

Serves 6 to 8

1 cup sugar

1 cup loosely packed spearmint leaves

2 pints (20 oz) fresh strawberries, washed and hulled

3/4 cup honey

1 quart (32 oz) plain yogurt

For garnish: Plain yogurt, sliced strawberries, and fresh spearmint

1. Place the sugar and spearmint leaves into the bowl of a food processor. Process together until the leaves are very finely minced. Add the strawberries and honey and process until smooth.

2. Pour the strawberry mixture into a bowl. Add the yogurt and whisk until smooth. Cover and chill in the refrigerator for at least 8 hours or overnight. Garnish with a dollop of yogurt, a few strawberry slices, and a sprig of fresh mint and serve cold. This soup can be frozen to serve at a later date. Just allow it to unthaw in the refrigerator before serving.