These are the scenes of summer:
Driving down country roads with Dan, my bare feet resting flat on the dashboard, eyes closed, singing along to Pentatonix.
Coaxing my sungold tomato plants towards their trellis to keep them from toppling over when they get top-heavy with fruit.
Keeping book for Dan’s baseball games, smelling of sunscreen and sweat and dirt.
Morning bike rides, my legs screaming and my breathing labored as I push myself up the Ithaca hills.
Eating strawberries, raspberries and blueberries with every breakfast, lunch and snack.
Use the freshest strawberries you can find. When you're done, slurp the ruby red juice out of the bottom of the bowl for a sweet ending.
- 5 cups strawberries, hulled and halved
- 1/2 cup fresh mint
- 2 tablespoons granulated sugar
- Roll the mint leaves into a long cylinder, and thinly slice the roll crosswise to create ribbons of mint. I used chocolate mint, because that is what looked best in the garden, but any mint will work.
- Gently toss the mint with the strawberries and sugar.
- Cover and refrigerate the salad for at least 30 minutes to allow the sugar to pull the juices out of the strawberries and to help the flavors blend.
Make Ahead and Storage
Covered with plastic wrap and refrigerated, this salad will be good for 3 days.