For almost a year, we have been splitting a farm share from Terry’s Berries in Puyallup with my parents. Every week we pick up a small share of fruits and vegetables at their property. The produce varies and you never know what you’re going to get – “you get what you get and you don’t throw a fit”. It is all organic, locally grown. They also have egg and salad shares available. It has been a great way for us to learn about new vegetables. Plus, since it’s every week, you know you have to use the stuff or you’ll start to have too much! I thought it would be fun to start documenting what we get each week and how we use the items.
This week’s share included: radishes, swiss chard, green garlic, potatoes, apples (the last of the Washington crop until fall), asparagus, baby bok choy, and frozen blueberries.
We then divide this up according to what we like, are planning on making, or have left from the week before.
Last night when we were splitting it up my mom mentioned she had some leftover smoked trout (caught by family friends locally), and asked what I would make with it. I suggested an egg dish/omelet. This morning she said told me they made a smoked trout scramble with green garlic, asparagus, chives (from their garden), and a bit of sharp cheddar. Sounds deeelicious!
Want to find a CSA near you? Check out this site.