It’s not even noon on Monday and already everyone I run into is excited about the long holiday weekend.  I’m excited about strawberries, like the ones I picked up Saturday at the Farmer’s Market on Fulton in Grand Rapids.  These little mouthwatering gems came from Danstra Farm in Hudsonville and I was told they won’t be around for long.  Take advantage of this seasonal sweetness to create a red, white and blue dessert for the 4th.  Here’s a quick recipe I borrowed from Martha Stewart.  Share your favorite and get the berries while they last.

Mixed Berry Salad With Mint  (the white, of course, is the whipped cream or ice cream you serve with it)

Ingredients
2 tablespoons sugar
2 tablespoons orange-flavored liqueur, such as Grand Marnier
1 pound strawberries, hulled and halved or quartered if large
1 cup raspberries (4 ounces)
1 cup blackberries (4 ounces)
1 cup blueberries (5 ounces)
1/4 cup fresh mint leaves, torn
Directions
In a medium bowl, whisk together sugar and liqueur. Gently fold in strawberries, raspberries, blackberries, blueberries, and mint. Serve immediately (or cover and refrigerate, up to 4 hours).