County Line Produce

February 19, 2010

Today’s travels gave me the rare chance to stop by my favorite produce stand without having to make a special trip, although I’ve been known to make the 80 mile drive (mostly) for the produce.  Whenever I’m even remotely close, I’m sure to stop at County Line Produce for the groceries, the cooking advice and the friendly people.

When I pulled up today, the guys were unloading onions and brussels sprouts from the tractor.  It just doesn’t get any fresher!

I came home with all of this…

I spent $32 and got…A big bunch of beets.Two bunches of carrots.  Still carrying dirt from the field.  Three of these:  brussels sprouts still on the stalk.Two of these big bunches of sweet onions.Five pounds of fresh-dug red potatoes, 10 big yams, two bunches of green onions, two heads of broccoli and…Two of the sweetest pink grapefruits I’ve ever tasted.

I have no idea what I’m doing with all of it.  What would you create?  Send me your ideas!

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{ 5 comments… read them below or add one }

1 Robin Birkbeck February 19, 2010 at 10:46 pm

Absolutely beautiful produce. Any place like that around here? I wonder where they get their produce?


2 Karen Bove February 19, 2010 at 10:51 pm

I wish I knew of a place closer than Hastings! Most of what they sell is grown right there. Some of it comes from South Florida, South Carolina or other relatively close places, depending on the season.


3 Memoria February 19, 2010 at 11:18 pm

Wow!! You’re so lucky! What a great find!


4 Carter @ The Kitchenette February 21, 2010 at 11:13 pm

If I had fresh brussel sprouts, I’d saute some bacon and pecans in a pan until the bacon is crisp, add some butter and the brussel sprouts, and saute until caramelized, then pop in the oven at 450 until tender and drizzle with balsamic vinegar. It’s soooooo good.

I’m so so SO jealous of your produce connection! And now I’m going to check out the rest of your blog because this is my first visit =)


5 Karen Bove February 21, 2010 at 11:23 pm

I’ve done them with shallots and prosciutto before. Today I braised them, along with the leafy green tops, with olive oil, garlic and lemon zest. Yum!


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