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.