In the larder this week

Today, Abby hulled all these strawberries, while I made apple chutney for the Chef to take to the Aspen Food & Wine Festival.  These are the second-to-the-last strawberries we'll make into jam this year, about 150 pounds of them.  I have to pick up more tomorrow, and that will be it for the year.
  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:

They look beautiful, and they're just in time for me to make Bread & Butter pickles for Chef Joseph for an event he has coming up.  Our chefs travel all over the place, and it makes me jealous sometimes!  But at least my food gets to go with 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!