If you’ve just returned from the Farmer’s Market with some seasonal produce and now aren’t sure what to do with it, you’re in luck. We asked Bell’s Farm, Lavender Wind and Mutiny Bay Distillery to share some favorite fruity recipes. These are perfect for Fourth of July parties or just to enjoy alone while soaking in the summer sun.

Blueberry Mojito

From Mutiny Bay Distillery, which uses Mutiny Bay Blues blueberries in its liqueur.

Ingredients:

• 2 oz Mutiny Bay Blueberry Liqueur
• 1 oz soda water of your choice
• Mint
• Lemon twist
• Fresh or frozen blueberries

Instructions:

Muddle blueberries with mint leaves and lemon peel. Fill an old-fashioned

glass with ice, add Blueberry Liqueur and soda water!

Strawberry lavender frozen yogurt from Lavender Wind. Photo provided

Strawberry Lavender Frozen Yogurt

From Lavender Wind

Ingredients:

• 24 oz. Greek Yogurt
• 1 Cup Heavy Cream
• 2/3 Cup Sugar
• 2 teaspoons finely ground lavender
• 4 Cups Strawberries
• 1 Tablespoon Water
• 2 teaspoons Lemon Juice

Instructions:

You will need a decent ice cream maker, so be sure yours is ready to go, cold and clean.

Stirring:

Wash the strawberries and cut them into quarters. Put them into a saucepan with the sugar, water, and lemon juice, and simmer for about 7 minutes or until the berries are soft and there is a lot of juice. Put in blender and puree. Pour the mixture in a metal bowl and cool the mixture down until at or below room temperature. You can hurry this along by putting ice and water into a bigger bowl and placing the bowl containing the strawberry mixture into that ice water and stirring.

Mix the yogurt, cream, and strawberry mixture together. Have your ice cream maker ready and pour the mixture in.

Churning:

Start it up and let the ice cream maker do its work. If yours is a good one, it will go until the mixture is quite firm with little ice crystals. That is what you want – your mixture converted into lots of tiny ice crystals. Then put into another container for finishing off the freezing in your freezer. .

For some serving ideas, try serving with a fresh strawberry or two on top, or a couple of mint leaves.

Jacque Hildreth with the strawberry cheesecake trifle. Photo provided

Strawberry Cheesecake Trifle

From Bell’s Farm, recipe by Jacque Hildreth.

• 2 pints fresh strawberries, sliced
• 1 cup sugar, divided
• 2 8oz packages cream cheese, softened
• 3 tablespoons orange juice
• 3 cups cool whip
• 1 loaf pound cake, cut into cubes
• 3 squares semisweet chocolate, grated

Instructions:

In a bowl, toss strawberries with 1/2 cup sugar; set aside. In a mixing bowl beat cream cheese, orange juice, and remaining sugar until smooth. Fold in the cool whip and set aside. Drain strawberries, reserving juice; set the berries aside. Gently toss cake cubes with reserved juice.

Place half the cake in a 4 qt trifle dish or serving bowl.Top with a third of the cream cheese mixture, half of the strawberries, and half of the grated chocolate. Repeat layers. Top with the remaining cream cheese mixture. Garnish with chocolate curls and strawberries. Cover and refrigerate for at least four hours.