Wow, the chickens just landed here and they are HUGE! We pushed the last batch of birds out an additional week because we had to cull quite a few of the previous batch aside due to small size. Well the warmer and drier weather must have helped. Most birds are over 6#.
In short, my staff is going to have a bunch of sore backs after this week. Big heavy chicken, corn, and cantaloupe will all make for a heavy bag!
Something different to do with the chicken: For the chicken, perhaps try something different this time. Last week, Allyson and I hosted our first meal share. There is a website that I encourage all of you to checkout and join. It is www.mealsharing.com. The concept is that you register as a member of a community and find people in your city or in cities to which you are traveling to have a meal. Last week we had three guests from Chicago. Turns out it was the founder and two of the software developers.
While enjoying a meal with interesting folk is fun in and of itself, I did have to try my hardest to impress them. My menu: french 75 martini with cheese and cured meat plate; soup and sandwich with a smoked corn chowder and apple/brie/honey baguette and house-made pickled petite vegetables; and for the main course chicken three ways, macaroni and cheese, ratatouille, and roasted sweet corn; and dessert, fresh peaches, whipped cream, and yellow cake.
In short, I made a lot of dishes! But the most fun was the chicken. With dinner for 6 I thought I needed a lot of food so I thawed two chickens. I quartered one up and stuffed the breasts with goat cheese and fresh herbs. I then deboned the leg/thigh, stuffed it with chorizo, and trussed it back together. On the second chicken I brined it, then stuffed garlic, herbs, and olive oil under the skin, and rubbed the skin with oil. Most importantly, I cut the backbone out and ribcage so that I could butterfly the chicken. Both chickens would be prepared on the grill.
For the butterflied one, I built a charcoal fire on one half of the grill. On the other half I lined the coal-pan with aluminum foil to catch the drippings. I then wrapped two bricks in foil and put them on the grill to preheat. After about 5 minutes, I put the butterflied chicken on, feet towards the coals and breast up. I put the bricks on top of the breast meat. After about 20 minutes, I flipped it. Then flipped it again. I removed it from the grill when my thermometer hit 155 in the thigh. I covered it with foil and allowed it to rest for 15 minutes.
For the other chicken, I simply grilled the pieces as they were over more indirect heat.
The results, awesome!
New Crazy Monkey Flavors
I know we have some serious Crazy Monkey Granola fans out there. The Dark Chocolate Chip and Peanut Butter Chocolate Chip will both be back in stalk this week, so if you are craving it now is the time to stock up.
However, we do have two new seasonal flavors, Apple Pie Granola ($6) and Pumpkin Seed and Spice Granola ($6). Both of these fall flavors will be available at the back of the truck but to ensure delivery please preorder at http://csalogin.freshforkmarket.com. Login and click "shop." Orders must be placed by Tuesday at midnight and must be picked up at your registered primary pickup location.
Super Rare Yogurt
This has to end soon! Eventually the yogurt craze for the Lemon Ginger Yogurt will die off. I think.
Anyhow, I upped my orders again this week and we have updated the available inventory online. The Lemon Ginger Yogurt is the very thick, cream top dessert yogurt from Snowville Creamery. It has a layer of cream on top that you can cut through to eat or plunge it down into the yogurt and mix it in. It is very rich and is excellent with fresh peaches or blackberries.
To guarantee that you get it, please preorder online at http://csalogin.freshforkmarket.com before Tuesday at midnight.
To round out our yogurt selection, we do have fresh inventory coming in tomorrow of the more traditional, wider application yogurts. My favorite, the Velvet View Farmstead Yogurt is the very thin, tangy one that resembles buttermilk. Try using it in pancakes or muffins instead of buttermilk. Works great! It is $5.
We also have the three other flavors of Snowville yogurt, which is very thick. This includes the plain, vanilla, and ginger cinnamon. All are $6.
Extra Mozzarella and Pizza Dough
We literally get the mozzarella in once per year. Angel, our cheese-maker at Blue Jacket Dairy, can only make mozzarella in the summer when she has a lot of temporary help. Her students go back to school this week so this week's mozzarella is the last we will get for the year. It is also a fresh mozzarella so it should be consumed within 10 days of making it.
Mozzarella will be available online and at the back of the truck for $6 per 8 oz ball. We also have more pizza dough being made this week. It is $3 per ball or 2 for $5.
Be sure to grab some grilling items for the holiday weekend. Each truck will be well stocked with grassfed ground beef, lean chicken brats and chicken patties, and the crowd favorites, green onion bratwursts, chorizo, and andouille sausage.
Pickles for the large members
Last week the pickles did not come in. The plants are struggling a little and we have to delay one more week. We do hope to have pickles for everyone next week. Sorry about the inconvenience.
So here is this week's entire list:
Summer Week 13:
6 ears sweet corn
1 whole chiken
1 bunch carrots
1 bulb garlic
1 bunch kale
1 quarter peck gala apples
1 pint heirloom cherry tomatoes
Small package plus:
1 bag potatoes, 3#
1 canary melon
1 quart purple plums
1 pint blackberries
Vegetarian Substitutions (in place of chicken
1 pint blackberries
1 package luna burgers
1 quart grapes
1 lb Adzuhki beans (dried beans, very small and sweet flavor)
Vegan Substitutions (same as vegetarian)