Not sure what to do with a pint or quart of berries here and there? Make a simple jam/topping! For example, the pint of strawberries in this week's delivery.
Rinse and hull strawberries, and cut into halves or quarters, depending on the size of the berry. Toss with a couple TB of sugar, and a split and scraped vanilla bean if you're so inclined. Allow to macerate in the fridge overnight.
Add 1/4-1/3 cup sugar and stir to dissolve sugar. Cook in a small saucepan over medium heat, stirring often, and near constantly once the mixture comes to a boil. Allow to cook til the mixture gels and "sheets" off a spoon (details here: http://www.uga.edu/nchfp/how/can_07/jelly_point.html).
Depending on your fruit, this recipe is safe to can (check comparable recipes to be safe), but with such a small amount it might not be worth it. For refrigerator storage, pour mixture into heat safe container once desired consistency is reached, and allow to cool, covered. Then stick it in the fridge, and use within a month or so - if it lasts that long!
I love using this homemade jam on top of plain yogurt, poured over pancakes or waffles, or over ice cream! And if you want to eat it straight out of the jar with a spoon, I won't tell...