I love this limestoney rock as much as the next guy/gal/galguy/guygal/seagull?, but as my college years were spent up in the Great North that is Gainesville, I came to appreciate that deeper soil – mostly because it allows for BERRY PICKIN.

Okay, it actually allows for berry growin, which in turn means amateur island kids like me can come and gawk at the gorgeous array of blue, red and purple dots, feet ensconced in their not-right-for-fields tennis shoes and ready to mash up and down the carefully lined rows of blueberries, strawberries, blackberries, mulberries, elderberries, loganberries with that glee which is specific to people not raised on farms or in fields looking at farms or fields.

I think part of it’s because berries feel so Northy for some reason. Like, whoda thought something not found in a tropical smoothie would grow in our home state? Anyway, here’s a fantastic dessert I made the other night in honor of the sweetness of picking berries when it’s not your job to do it in the summer.

Zahara’s super easy and impressive summer dessert

Take a pie crust (vegan, gluten-free option) and stare at it, infusing positive thoughts about the deliciousness you are about to manifest.

Slowly and with love, mix yogurt (I like vanilla) and your fresh summer berries in a bowl or a hat or, you know, anything with mixing capabilities. No need to place limits or labels on our household items.

Coax your creamy, glorious berry mixture into your crunchy golden crust. You know, pour it in.

Place in the freezer for about 2.5 – 3 hours.

Eat the whole thing and rejoice in the fruit of our land.