Creekside Gardener No. 2, May 18, 2011
Posted by Mokey Skinner on Wednesday, May 18, 2011
Even the rain stayed at bay for butcher day, and we are happy to bring your first chicken delivery! They arrive on ice and in a cooler, so please be prepared to keep your fresh- not frozen- bird cool.
Here is how to roast your whole, fresh bird:
Preheat oven to 450 degrees
Chop two tablespoons of fresh herbs (the oregano and chives included in your box work great, as well as rosemary, thyme, sage), and mix with one tablespoon of coarse salt, one teaspoon of pepper, and 3 tablespoons of oil.
Cut in half one lemon, apple, or onion (or a combination!) to stuff the cavity. Don't forget a couple garlic cloves!
Pat dry the outside of the chicken, and rub the herb and oil mix on all sides.
Place in baking pan in oven for an hour to and hour and a quarter, until golden brown with a nice crust (165 degrees)
Let sit for ten minutes -very important!- as this lets the juices settle. Cut in right out of the oven and all the juice will run out, leaving a dry bird.
Enjoy over pasta with creamy mushroom sauce or wild rice and a side of braised greens!
Fresh oregano is great as a culinary herb, and it has many medicinal applications as well. Its is a powerful anti-microbial, anti-bacterial, and anti-fungal herb that can help to fight off the nastiest colds, infections and athlete's foot. Try it in a tea or smoothie next time you are under the weather, or make a warm foot bath with the fresh or dried herb.
Your kale and chard are from our friends at Sweet Briar Herb Farm, and I am officially shopping for a large greenhouse! We are still waking to find heavy frost, and many seedlings cannot tolerate this during the early stages. Be sure to keep an eye on the forecast before planting out your tomato and squash starts, as they are very sensitive to cold weather. I had planned to transplant our squash Monday after butchering, as I like to assist in growth after I assist in death. I am glad, for once, to have been distracted in the greenhouse, and we did not loose any plants...just time!
This is very late in the season for frost, and is quite reminiscent of last year's chilly spring. I am glad to have gotten a head start on a lot short season and cold tolerant varieties in the greenhouse. Tomato and squash starts are included with this delivery, so if you have already made your plant selections, you may want to clear a sunny window sill for their arrival. If not, be sure to check out the updated plants list on the "Goods and Talents" page. Many brassicas are still available, too, if you didn't get a 6 pack with the last delivery.
Sweet and tart is the name of the game as you enjoy Pie Cherry Jam and Strawberry Rhubarb Oolong Kombucha! I bottled the kombucha on Tuesday, so you may want to let it rest at room temperature for another day or two to begin processing the fruit sugars. It will develop in taste as you do, or you can enjoy it now for a sweeter treat.
This Saturday, the 21st, and Sunday. the 22nd, we are hosting a work party at Coffee Creek. Come anytime between 10 and 4 to help us move some earth, clear some brush, and celebrate community. We will provide snacks and drinks throughout the day and a nice big dinner at 5pm. Bonfire and music to follow the wheelbarrow pushing, of course! Bring your kiddos, your mud boots, your shovel and guitar!
Enjoy and be well!
Here is how to roast your whole, fresh bird:
Preheat oven to 450 degrees
Chop two tablespoons of fresh herbs (the oregano and chives included in your box work great, as well as rosemary, thyme, sage), and mix with one tablespoon of coarse salt, one teaspoon of pepper, and 3 tablespoons of oil.
Cut in half one lemon, apple, or onion (or a combination!) to stuff the cavity. Don't forget a couple garlic cloves!
Pat dry the outside of the chicken, and rub the herb and oil mix on all sides.
Place in baking pan in oven for an hour to and hour and a quarter, until golden brown with a nice crust (165 degrees)
Let sit for ten minutes -very important!- as this lets the juices settle. Cut in right out of the oven and all the juice will run out, leaving a dry bird.
Enjoy over pasta with creamy mushroom sauce or wild rice and a side of braised greens!
Fresh oregano is great as a culinary herb, and it has many medicinal applications as well. Its is a powerful anti-microbial, anti-bacterial, and anti-fungal herb that can help to fight off the nastiest colds, infections and athlete's foot. Try it in a tea or smoothie next time you are under the weather, or make a warm foot bath with the fresh or dried herb.
Your kale and chard are from our friends at Sweet Briar Herb Farm, and I am officially shopping for a large greenhouse! We are still waking to find heavy frost, and many seedlings cannot tolerate this during the early stages. Be sure to keep an eye on the forecast before planting out your tomato and squash starts, as they are very sensitive to cold weather. I had planned to transplant our squash Monday after butchering, as I like to assist in growth after I assist in death. I am glad, for once, to have been distracted in the greenhouse, and we did not loose any plants...just time!
This is very late in the season for frost, and is quite reminiscent of last year's chilly spring. I am glad to have gotten a head start on a lot short season and cold tolerant varieties in the greenhouse. Tomato and squash starts are included with this delivery, so if you have already made your plant selections, you may want to clear a sunny window sill for their arrival. If not, be sure to check out the updated plants list on the "Goods and Talents" page. Many brassicas are still available, too, if you didn't get a 6 pack with the last delivery.
Sweet and tart is the name of the game as you enjoy Pie Cherry Jam and Strawberry Rhubarb Oolong Kombucha! I bottled the kombucha on Tuesday, so you may want to let it rest at room temperature for another day or two to begin processing the fruit sugars. It will develop in taste as you do, or you can enjoy it now for a sweeter treat.
This Saturday, the 21st, and Sunday. the 22nd, we are hosting a work party at Coffee Creek. Come anytime between 10 and 4 to help us move some earth, clear some brush, and celebrate community. We will provide snacks and drinks throughout the day and a nice big dinner at 5pm. Bonfire and music to follow the wheelbarrow pushing, of course! Bring your kiddos, your mud boots, your shovel and guitar!
Enjoy and be well!
