The thing I think I was most looking forward to for the spring was getting our veg at Prochaska Farms.Â I’ve mentioned before we are trying to be more ‘green’ and a huge part of that for us meant eating local and eating in season.Â Both of these goals are achieved with the Cooperative Sharing program that Prochaska Farms has done for the past couple years.
Every Wednesday we get to drive out (it’s all of about 10 minutes) and pick up the weeks vegetables.Â We didn’t know exactly what to expect and even really early in the season are really loving it.Â I’ve been salad crazy for the last couple months and that works out so well because greens, arugula, spinach. mustard are the number one thing ready to go so early in the season and they taste sooo good fresh (we do these awesome garlic croutons and the locally made goats cheese that I’m mad about).Â Fresh asparagus on the grill is heaven and this week rubharb (can you say pie).
One of the unexpected things Sean has been enjoying is not knowing exactly what is coming.Â He is loving the inspiration that the fresh surprises bring and is cooking much more off the cuff and letting the season choose our menu.
I took a few frames our second week out, I probably won’t post every week but over the summer will share now and again, it’s too wonderful to keep all to ourselves.
Memorial day after a huge wedding weekend we hung out on the deck in the sun and we got to enjoy some of our spoils.