Change it up on the grill this week and try a fruity rather than smoky sauce. Feel free to eyeball and/or substitute ingredients according to what you have on hand. This makes about a cup and a half. If you’re into a Carolina style BBQ, double down on the mustard and vinegar and skip the ketchup. This’ll taste great on pork chops, chicken thighs, duck (hey, you never know). If you don’t slather it all on that day, you can put it in a jar in the fridge for a couple of days.

You will need.

• Olive oil or vegetable oil (in The Pantry)
• Onion or scallions (in the Pantry)
• Rhubarb (in The Bag)
• Light brown sugar
• Dijon-style mustard (in The Pantry)
• Apple cider vinegar (in The Pantry)
• Honey (in The Pantry)
• Ketchup (in The Pantry)
• Apple juice or cider (in the Bag this week)

**NOTE** This is also great on cauliflower, jackfruit, and tofu. Just sayin’.

This Week’s Field Goods Favorite
Broccoli Leaf

Broccoli leaf (also known to Italians as spigariello) is the NEW KALE! Broccoli leaf is a great stand-in for chard and kale. It cooks up faster and is pleasantly bitter with a bit of sweetness (similar to rapini). Great sautéed with garlic and red pepper flakes. Easy! Fold into beans OR pasta dishes. To make broccoli leaf chips: Toss the leaves with a little olive oil and sea salt and roast in a 375 degree oven until they start to crisp. Broccoli leaf is a great stand-in for chard and kale.

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