Purple Rock Farm Trout: A Great Catch

My husband and I share an interesting history when it comes to trout. Early in our marriage we took a vacation to New Mexico for a week of fly fishing. For some reason, I caught all the fish that first day. I could not bear to take the live wiggling trout I caught off the hook so I kept calling my husband over to do that. After the amusement of the first few fish wore off him, he and the other guys (I was the only woman in the stream that day.) got more than a bit tired of my "Oh, honey...look at how big this one is." Now, this was my first fishing trip. How did I know that you weren't supposed to talk, much less shout with joy, when you caught a fish? Especially when everyone around you isn't doing as well?

So, the next day when we arrived at the stream, my husband informed me that he'd hired a guide. When I asked why we needed a guide when he was such an accomplished fisherman, I found out the horrible truth. The guide was for me. Only me. So, as my dear husband happily flashed me a victorious smile and the other men in the stream bid me a fond farewell, the guide took me downstream (way downstream) and kept me there all day. I was not a very happy camper (or fisher). And frankly I never really did get the whole point of the "catch and release" thing. I wanted to eat the fish I caught but was told to put them back in the stream. Let me understand this--I can't talk and I can't eat what I catch. What's that all about?

A few years later, after the sting of the guide incident wore off, we decided to go fly fishing again.This time we traveled to Cabins, West Virginia and rented an adorable little bungalow just a few feet away from a sparkling brook where my husband caught fresh trout every morning for our breakfast. I'm a quick study. I fished in silence. Being quite the talker, this was not my idea of a great time. But at least I was consoled with the happy fact that we could eat what we caught. The trout were delicious. I quickly developed a fondness for their unique flavor and texture.

Once we got back home, try as I might to find good trout in Indiana, I had little success. While I did buy some at various grocery stores, they lacked that sweet subtle flavor and melt in your mouth texture of the freshly caught ones. I decided that good trout was not to be found in Indiana. But two Saturdays ago, a visit to the Clinton County Farmers Market in Frankfort changed all that. Travis Sheets told me a while back that he was raising trout in a spring fed pond at his farm and that they would be available for sale at the Clinton County Farmers Market. My husband and I were there on the market's opening day and bought a package of two trout.

The first thing we noticed about the fish was that Travis had done all the work for us. The trout were cleaned, heads removed, and ready to cook. We took them home, thawed them out, and grilled them. They were incredible. The flesh was sweet and firm--just like the freshly caught fish I loved so much. I served them with spinach and cheddar grits which complemented the fish perfectly.

Now I can have delicious trout anytime right here at home. It's easier than catching your own. And for me, at least, alot more fun.

You'll find the recipe for Grilled Trout with Spinach and Cheddar Grits in the Spring Recipes Section of this site.