This grown-up take on childhood treat would make a perfect party starter!

note: (Ancho chili powder, spicy and smoky can be found on the supermarket spice shelf )

In a small bowl, combine 1/4 cup of dried currants and 2 Tablespoons of Scotch Whiskey and let stand for 30 minutes, or until the currants have softened and absorbed the Scotch. in the mean time in another small bowl, with an electric mixer, beat 1 log (4 ounces) of soft goat cheese until smooth. Beat in 2 Tablespoons of mango chutney (finely chopped), 2 teaspoons Dijon mustard, 1/2 teaspoon ancho chile powder, and 1/4 teaspoon of kosher salt.

Fit a pastry bag with a decorative tip and fill with the cheese mixture ,pipe the cheese mixture into 3 inch lengths of celery and sprinkle with currants and 1/4 cup of toasted, coarsely chopped pecans, pressing to adhere.

 The staples of summer produce!  This week we have golden plums, Chinese apricots, tomatoes, basil, greens, cucumber, garlic, summer squash, celery and mingle of another veggie.

Looks like the girls added ~ ONE bagel peach!  okay, so that is only a tiny taste, but they couldn’t wait till we had a bunch of ripe peaches.  These little treats will be found in your baskets next week.  They are very tender and sweet.  You will love them!

Throughout the summer months we will do our best to give you greens of one kind or another.  these are great in stir fries, green smoothies or chopped in salads.  Basil is also great added to green smoothies and we should seeing this in the baskets every few weeks.