- 1 hallet Blueberries – CO
- 1 head Red Butter Lettuce – CO
- 1 bunch Cilantro – CO
- 2 Jalapenos – PF
- 1 1/2 pounds Apricots – PF
- 2 Salad Cucumbers – PF
- 1 bunch Rainbow Chard – CO
- 2 Beefsteak Tomatoes – CO
Letter from Hedlin Farms
Hello, everyone, it’s here! The chard is here! While we’ve had tomatoes coming out of the greenhouse for almost two months now, strawberries have been and gone, and we’ve already cut our fair share of overwintering cauliflower this spring, Swiss Chard always manages to be one of the first main-season, field-grown greens (if you don’t count some early lettuce out of the high tunnels), and that means the summer is off and running and there’s no looking back until November 1 rolls around.
There are some interesting pairings to be had from your box this week. If you’re looking for something simple, summery, and spicy—hot foots, counterintuitively, help your body cool!—I highly recommend this Jalapeño Lime Cucumber Salad from The Creekside Cook—and what could be cooler than cucumbers? Why, the only thing I can think of cooler than a chilled Jalapeño Lime Cucumber salad would be a Raspberry Mojito, but where are you going to find raspberries in June? Oh, that’s right, everywhere.
If you have a little more time on your hands and are already busy thinking of ways to use up that summer squash even though the season has barely begun, may I point you to this recipe for a Zucchini and Apricot Socca Tart from The French Market Cookbook by way of the seriously excellent folks over at Serious Eats.
That’s it for now. Stay cool and enjoy!
P.S. If you are still looking for things to do with the flour from last week, you might try these.