HI members, we received an unexpected email from Agriberry about blueberries, hence they are in the shares this week! We are very excited about this, and almost don’t miss strawberries.

Produce

• blueberries – if you get past eating them just as they are, into to making something, try  these no-bake blueberry cheesecake bars from Mark Bittman
• beets – here  is a gorgeous grilled beet salad with arugula, chevre and nuts. Grilling the beets brings out the sweetness in them.
• endive – grill it and top it with arugula and cheese. yum.
• red kale – here’s a  raw kale salad with pine nuts, shaved parm and lemon. You could sub any kind of nut, or leave them out too. I would use the goat cheese here also.
• baby fennel – Fennel is one of my favorites. I was introduced to it many years ago by Cindy Savoia, who now owns Dish Osteria and Bar at a house party with friends.  I watched as she swiftly made a classic Italian apertif – she shaved fennel thin with a mandoline, a few  turns of EVOO, a squeeze of lemon juice, and  a dash of salt. Turn to mix.  It was that simple. You can use  any type of citrus, I especially love blood oranges or nectarines, and slice up a few pieces to add sweetness. I also love to grill it.
• fresh garlic – My favorite is to shave it thin,  and add to any salad, vegetable or  other dish. You don’t have to cook it.
• totsoi – We loved this last week. So delicious. Sautee with olive  oil, and dress with a squeeze of  lemon or vinegar. and season to taste.
• dill – goes beautifully with beets – chop some fresh and sprinkle on top. You can also roast  your beets, and  dress  with  with a fresh dill vinaigrette, Bobby Flay does a nice one.
• arugula – I love arugula and goat cheese on my pizza, especially if it’s grilled. (there  is a grill theme here.
• swiss chard – Chard, Ricotta and Saffron Cakes with Micro Greens from Deborah Madison
• collards – collard green salad from Eating Bird Food; I love this blog post about collards from a fellow northerner in the south.
• maybe peas …. not sure if this is happening
• mushroom – Lion’s Mane — These are little sponges for butter and sauce. Here’s a recipe where they taste like lobster.

Meat

• Morning Glory whole broiler chicken
• Polyface breakfast links – everybody’s favorite…

Butter- Unfortunately there is no butter this week, so we will be swapping out with Goats R Us Chevre. You can also swap for another dairy item, or take a credit. If you want the credit, let us know!  We hope to be back to normal with butter by next week. Thank you for your patience