We had our first Amish chicken, fresh from the G. family, today...I rubbed it with olive oil, kosher salt, pepper and fresh herbs, stuffed it with more fresh herbs, celery, onion and garlic, and roasted it at a low temperature with fingerling potatoes and carrots while we went to church. When we got home from church I made a mixed bean salad with some green and wax beans from the farmer's market, a can of organic salad beans from the food coop, and a dressing made with mayonnaise, a splash of cider vinegar, some sugar, a grind of pepper and a generous spoonful of Sleeping Bear Dunes honey mustard.
This rocked, baby. The chicken was worth the two-month-and-then-some wait.
Our coop has issued a challenge to its members to try and eat 80 percent locally grown foods during the summertime. We're not there yet, but we're trying.
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