But that's okay, because the woman who grows our blueberries a mile away from the farm called this week! It's almost blueberry time, followed quickly by wild blackberry season. Yesterday, I picked up two bushels of pickling cucumbers, after Chef Josh sent me a photo of them:
The apple chutney took us three days to prepare, but came out beautifully. It smelled up the whole building with its garlic and curry flavors. It's cooling tonight and I will vacuum seal it in bags for its flight to Aspen tomorrow.
Bon Voyage, Chutney!