2 quarts strawberries from Agriberry Farm in Hanover County
1 pound rhubarb from Agriberry Farm
1 dozen free-range eggs from Canning Farm in King George County
2 bunches greens from Moss Neck Farm in Caroline County
2 bags summer squash from Moss Neck Farm
1 pint sugar snap peas from Snead’s Farm
4 pounds sweet potatoes from Canning Farm
Total retail value of this week’s box: $40
Total value of goods distributed so far this year: $308
1 quart strawberries
1 pound rhubarb
1 dozen free-range eggs
1 bunch greens
1 bag summer squash
2 pounds sweet potatoes
Total retail value of this week’s box: $24
Total value of goods distributed so far this year: $169.50
A note from the farm: The volatile weather we had back in April has killed our first batch of raspberries for the year, so we won’t have raspberries for another few weeks. The good news is that the late strawberry crop continues to produce, so we are enjoying these fruits later into June than we normally do.
- Barefoot Contessa’s Strawberry Rhubarb Crisp– Yes, it is a dessert, but it is a must-make when you have both of these fruits in the house. And it makes a great breakfast!
- On the healthier side, wrap your sweet potatoes in foil, pre-bake them and store them in the fridge. A warmed baked sweet potato with butter, fruit, nuts or a fried egg makes an excellent breakfast.
- Sweet Potato and Chard Salad (Greens this week could be chard, kale or collards. Use them interchangeably.)
- BBQ Chicken and Roasted Sweet Potato Bowls – I love this concept, and I would encourage you to use your summer squash here in place of the broccoli. But I think bone-in, skin-on chicken breasts will come out a lot tastier than boneless skinless. It might take a little longer for them to cook through, just use a meat thermometer and get them to 165 degrees.
- Kale Quiche with Sweet Potato Crust
- Curried Kale and Sweet Potato (vegan)