Summertime tastes: Savor some flavorful berries

June marks the arrival of one of the sweetest highlights of the year: strawberry season. These vibrant, juicy berries are ripe for the picking, and their short window of peak freshness makes them all the more special. Now’s the perfect time to round up the family and head to one of the many local U-pick farms for a day of sun (hopefully), fun and berry gathering.

As spring gives way to summer, strawberries reach their flavorful peak here on Long Island, ripening through June. There’s nothing quite like the taste of just-picked fruit, so skip the cross-country supermarket imports and opt for homegrown goodness instead.

Once you’ve filled your baskets, bring the harvest back to your kitchen for a round of delicious homemade treats. Whether enjoyed by the handful or baked into something special, fresh strawberries are the perfect ingredient to brighten up any dish.

Double Strawberry Cheesecake|
A classic cheesecake takes on added flavor with the addition of some luscious berries.

Graham cracker crust
• 1 1/2 cups graham cracker crumbs
(about 9 1/2 crackers)
• 1 tablespoon granulated sugar
• 5 tablespoons unsalted butter, melted

Filling and topping
• 16 ounces strawberries
• 4 packages (8 ounces each) cream cheese, room temperature
• 1 1/4 cups plus 2 tablespoons granulated sugar
• 1 1/2 teaspoons vanilla extract
• 4 large eggs
• 1 cup sour cream

Prepare graham cracker crust: Preheat oven to 350° F. Stir graham cracker crumbs, melted butter and sugar together in a medium bowl. Press into bottom and at least 1-inch up sides of a 9-inch non-stick springform pan (if pan is not nonstick, brush first with melted butter). Bake until crust is golden brown, about 12 minutes. Let cool completely on a wire rack. Reduce oven to 300° F.

Then prepare filling: Hull 1/2 of the strawberries and puree in a blender or food processor. You should have about 3/4 cup puree. Beat cream cheese and 1 1/4 cups sugar in an electric mixer fitted with paddle attachment on low speed until smooth. Beat in vanilla until well combined. Add eggs, 1 at a time, on low speed, beating well after each addition and scraping sides of bowl as needed. Beat in strawberry puree until blended.

Pour batter into cooled pan. Bake cheesecake about 1 hour 20 minutes or until edges are just set and center jiggles slightly. Remove from oven and let cool on wire rack 5 minutes.

Stir together sour cream and remaining 2 tablespoons sugar in a medium bowl. Spread sour cream mixture on top of cheesecake in an even layer. Return to oven and bake 5 minutes longer. Turn oven off and prop the door ajar with the handle of a wooden spoon. Let cool in oven 1 hour. Remove from oven and cool completely.  Place in refrigerator and chill until cold throughout, 4 to 6 hours or overnight.

Using the remaining strawberries, halve them and arrange in concentric circles on top of cheesecake to serve.

Strawberry Rhubarb Pie
Another summery favorite, for the pie lovers among us. Strawberries and rhubarb are a match made in heaven.

• 1 unbaked homemade double piecrust
• 2 1/2 cups rhubarb, sliced into 1/2-inch pieces (about 3 large stalks)
• 2 1/2 cups hulled and sliced fresh strawberries
• 1 cup sugar
• 1/3 cup all purpose flour or 1/4 cup cornstarch
• 1 teaspoon grated lemon zest
• 2 tablespoons cold unsalted butter, cut into 1/4-inch pieces
• 1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)

Preheat the oven to 450°F. Prepare the bottom crust by rolling out one of the pastry disks to an 11-inch circle. Nestle the crust inside the pan so about an inch hangs over the sides. Press the pastry down. Cover loosely with plastic wrap and place in the freezer for about 10 minutes.

 Mix the fruit with the sugar, flour (or cornstarch) and lemon zest. Using the tines of a fork, poke the bottom of the pie crust evenly about five times. Pour the fruit mixture into the chilled pastry. Dot with the butter pieces.

Moisten the edge of the bottom crust with a finger dipped in water. Put on the top pastry in one piece and slice in a few air vents, or in a lattice pattern, trim, and crimp the edges.

Brush the egg glaze over the crust. Transfer the pie to a baking sheet. Bake in the oven for 15 minutes, then reduce the heat to 350°F and bake another 30 minutes longer, or until the crust is golden brown and the filling is bubbling.

Remove from the oven and cool on a rack before serving.

Strawberry Avocado Salad
A refreshing and addicting summer salad.

• 2 tablespoons white sugar
• 2 tablespoons olive oil
• 4 teaspoons honey
• 1 tablespoon cider vinegar
• 1 teaspoon lemon juice
• 2 cups torn salad greens
• 1 avocado, peeled, pitted and sliced
• 10 strawberries, sliced
• ½ cup chopped pecans (or your nut of choice)

In a small bowl, whisk together the sugar, olive oil, honey, vinegar, and lemon juice. Set aside.

Place the salad greens in a pretty bowl, and top with sliced avocado and strawberries. Drizzle dressing over everything, then sprinkle with pecans. Refrigerate for up to 2 hours before serving, or serve immediately.