This recipe from CSA member, Bonnie Faigeles is so simple, yet so decedent. Seems perfect for a hot day, especially the mint. Melt high quality bitter or semi-sweet chocolate in a bowl in the microwave –1 minute at a time, stirring each time. (You can also use a double boiler). Line a tray with tin foil. Wash and thoroughly dry strawberries. Wash separated mint leaves in cold water to chill them a bit, and then dry. Dip strawberries and mint leaves in the melted chocolate and place on the tray. Refrigerate 2 hrs. Peel off of tin foil and serve. Mint leaves are out of this world!