June 30, 2012

Eating Local and Loving It

We pick up our share at eight o'clock every Saturday.  This morning, in addition to what was in the milking barn, there were you-pick flowers, cilantro, dill and English shelling peas.  I couldn't resist the cheerful yellow sunflowers.

They have everything ready and waiting :: neatly arranged in bushel baskets and labeled on a chalkboard.  Love that.  We are greeted by Patou, the resident dog and night watchman.  It's a volume share so we choose what we like, as much as we like, until our bag is full.

It's quite an undertaking these two young people have committed to.  I strive to use every bit I take, knowing the hours of hard work that went into producing this beautiful produce.

Straight from the farm, our breakfast was a sautéed zucchini and scallion omelet sprinkled with feta cheese (the only store-bought ingredient) and freshly snipped dill.  Hubby said it was the best omelet he's ever had.