By Annette Gallagher
Correspondent

It’s strawberry time. Mid-June through early July is the best time to find the freshest local strawberries. When looking for berries, it’s worth the effort to seek out locally grown fruit that has been allowed to ripen naturally in the sun.

Although more convenient and sometimes less expensive, the fruit in supermarkets is frequently picked under-ripe and then allowed to finish in refrigerated trucks as it moves across the country. The flavor doesn’t even begin to compare!

There are two great places in Manchester to get native strawberries: The Fruit Center on Webster Street ($4.99 per quart) and the Manchester Farmers Market. Of course, there are plenty of “u-pick” farms in the outlying areas if you want to make an afternoon of berry picking; that’s a lot more effort than I am willing to make!

Strawberries this fresh and ripe are great eaten straight out of the container after just a quick rinse, of course, but try this oh-so-easy strawberry salad for a different and more upscale flavor. It can be eaten as is, used in shortcake or spooned over ice cream if desired.

You’ll need:
1 quart fresh strawberries
3/4 cup sugar
2 Tbs. balsamic vinegar
4 Tbs. fresh mint leaves, chopped

Wash the strawberries and hull them ­ that is, slice off the green leaves on the top. If there are any unripe white spots, slice those off, too. To slice berries quickly, use an egg slicer. This little gadget, which looks like it has guitar strings across it, slices eggs and strawberries evenly with just one push. They are available at Wal-Mart, Target, Bed Bath & Beyond and in the gadget section of most grocery stores for a couple of dollars. Soooo worth it!

Sprinkle berries with sugar, vinegar and mint and toss well. Let sit 20 minutes, taste and adjust any of the flavors to your liking. Add fresh kiwi slices (although they are a lot of work to peel) and cantaloupe chunks for a more complete fruit salad.

Chocolate-covered strawberries are huge on Valentine’s Day, but that is also unfortunately one of the worst times of year for the fruit. To make your own, select the largest, most perfect fruit possible. Rinse and pat dry completely with paper towels.

In the microwave, on low heat, melt white, dark or milk chocolate pieces or chips in 20 second bursts, stirring after each heating. When melted, allow to cool slightly. Dip berries in and roll to coat completely. Drip excess chocolate back into the bowl, then set berries on a wire rack or waxed paper to dry.

For a real gourmet touch to chocolate-covered strawberries, buy a flavor injector (available at Bed Bath & Beyond for $6) and use it to inject champagne, Grand Marnier, brandy, cognac, Chambord or other liqueur into berries before dipping in chocolate! Good luck letting them dry all the way before eating.

Here are a few places to find locally grown strawberries:

The Fruit Center
15 Webster St.
669-3880

Manchester Farmer’s Market
Victory Park (by City Library)
Thursdays, 3 to 6:30 p.m.
679-8101

­ If you have any questions about cooking, are looking for recipes or have any suggestions, send them to askannette@gmail.com.