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| | Mmm-mmmm we have got one yummy $20 Farmer Pick Box this week! |
What a wonderful week this has been! Got a preview of Fabulous Fall weather and it was so appreciated after the hot Summer. Not complaining, but the cool break was definitely right on time. So we all have lots of lovely harvests of late Summer crops as our farms are all working on Fall/Winter plantings. A couple of notes on items in the boxes: since we do not coat our Cucumbers with anti-fungal waxes they do tend to dehydrate very quickly!
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| | One of our new little girls, just one day old. |
You may see a little wrinkly end, it's just the natural way Cucumbers (which are essentially water and fiber) respirate and give off their moisture. Always keep them in the refrigerator crisper drawer and we know our Members appreciate not having their cukes coated. The Buttercup Squash are the funny looking dark green vegetables with the warty bumps! These are super delicious and easy to prepare: carefully cut in half, remove the seeds and place face down n a baking sheet. Roast at 350 degrees for 30-40 minutes or until soft when you squeeze them. Enjoy as you would Sweet Potatoes in any recipe or just on its own with a little salt and pepper. We had more Baby Goats arrive this week at Moore Farms with twins for new Mama Cappuccino (her first kids) bringing our Fall kid count to 4 girls and 2 boys. We still have two other Mama Goats waiting to have their babies. We'll choose the Baby Goats' names at our Farmhouse Supper Club in September so be sure to get your Reservations in for the 3rd Saturday!
Weekly Recipes:
Herb Roasted Chicken with Sides
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| | Roasting a Chicken at home is a snap and our Fresh Herbs give great flavor! |
Mmm-mmm-m! We hope you enjoy our recipe for perfect Herb Roasted Chicken with yummy veggie side dishes. Featured in our Dinner Package this week, recipes will feed 2-4 folks for sure and everyone will rave about what a great cook you are!
Herb Roasted Chicken
1. Prepare brine for Chicken: place 1/8 cup sugar and 1/8 cup salt with 2 cups water in a saucepan. Add a handful of washed, chopped fresh herbs (we sent Oregano and Basil). Heat brine to a simmer, cover, turn heat off and let stand until cool.
2. Place thawed Chicken in a large bag or pot, cover with the seasoned brine and refrigerate for at least one hour, up to overnight.
3. To roast the Chicken: remove from brine and place in roasting pan. Rub with a pat of butter, roast in a 400 degree oven for 45 minutes or until Chicken is browned and internal temp is 175. Add more Herb flavor: whiz up some more of the fresh Herbs with a little more Butter or Olive Oil in food processor and baste the Chicken with it at the end of the roasting time.
Roasted Potatoes
Wash, trim and chop Potatoes, toss with just enough Olive Oil to coat and season with salt and pepper. Roast on a baking sheet at 400 degrees for 20-30 minutes or until browned and crispy.
Serve Chicken and Potatoes with salt & peppered Tomato slices and steamed Corn on the Cob.
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From the Farmers
We are very proud to bring our farm harvests to your family's table and we always want to know what you think about what we do. Send us your recipes, pictures and stories and thank you for supporting your local food system!
photo by Anthony-Masterson Photography
Will and Laurie Moore Moore Farms
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