The weather in Cleveland continues to disappoint with the unbelievably wet and gray "spring" we've been having. This meant the first week for the Fresh Fork CSA was delayed until June 2nd. It remains to be seen just how much the weather will affect the rest of the growing season, but I predict this year's bounty will be less interesting than the last. But this is part of the joy and privilege of having a farm share- you eat what's ready to be harvested and everything is dependent on the weather instead of shipping red ripe tomatoes from hothouses in California where it's been drier.
In the first package I received a 5 lb pasture raised chicken. Now, I love me some pasture raised chicken not just for the flavor but for the sustainability and responsibility of the farming practices. If you dont know much about the difference between free range or organic and pasture raised Chickens, Trevor from FFM included a nice explanation in this week's newsletter that you can read for yourself. I will take a locally and pasture raised chicken over "organic" or "free range" anything any day!
Because the weather's been pretty hot and I have other plans for the leftovers, I fell back on one of my tried and true ways to cook a chicken- in the crockpot. Of course, you don't get a nice crispy skin, but you do get very moist flavorful meat without the heat or time involved in roasting. And, since time is a commodity of which I have very little these days, cooking it all day while Im in the lab sounded like a great idea. I make this in the winter too and its just as delicious.
P.S. Unfortunately, I accidentally deleted the photo of tonight's dinner. I suppose it wasn't that big of a loss because I was lazy and didn't haul out my "good" camera and just used my PAS (point and shoot) resulting in some rather orange looking photos.
In the first package I received a 5 lb pasture raised chicken. Now, I love me some pasture raised chicken not just for the flavor but for the sustainability and responsibility of the farming practices. If you dont know much about the difference between free range or organic and pasture raised Chickens, Trevor from FFM included a nice explanation in this week's newsletter that you can read for yourself. I will take a locally and pasture raised chicken over "organic" or "free range" anything any day!
Because the weather's been pretty hot and I have other plans for the leftovers, I fell back on one of my tried and true ways to cook a chicken- in the crockpot. Of course, you don't get a nice crispy skin, but you do get very moist flavorful meat without the heat or time involved in roasting. And, since time is a commodity of which I have very little these days, cooking it all day while Im in the lab sounded like a great idea. I make this in the winter too and its just as delicious.
P.S. Unfortunately, I accidentally deleted the photo of tonight's dinner. I suppose it wasn't that big of a loss because I was lazy and didn't haul out my "good" camera and just used my PAS (point and shoot) resulting in some rather orange looking photos.
Crockpot Chicken
***Make sure your chicken is thawed (if frozen) and giblets/neck etc have been removed. You can use these extra parts for delicious gravy or toss them in with your carcass to make flavorful stock. I've found my crockpot can handle a chicken up to 5.5 pounds with room for carrots or potatoes.
Ingredients:
1 pasture raised chicken (Source: FFM)
1 bunch carrots
1 lb potatoes chopped
4 cloves garlic diced
1 medium onion thinly sliced
rosemary, basil, thyme, S&P
olive oil
Lightly coat the bottom of the crockpot with olive oil and toss your carrots and potatoes into the bottom. Lay the chicken breast side up on top and drizzle with olive oil. Sprinkle generously with your spices, including the garlic and the onions. Cook on low for 8-10 hours.
Season with S&P at the end to taste. Save the carcass and leftovers for use in another dish to be featured later this week!
***Make sure your chicken is thawed (if frozen) and giblets/neck etc have been removed. You can use these extra parts for delicious gravy or toss them in with your carcass to make flavorful stock. I've found my crockpot can handle a chicken up to 5.5 pounds with room for carrots or potatoes.
Ingredients:
1 pasture raised chicken (Source: FFM)
1 bunch carrots
1 lb potatoes chopped
4 cloves garlic diced
1 medium onion thinly sliced
rosemary, basil, thyme, S&P
olive oil
Lightly coat the bottom of the crockpot with olive oil and toss your carrots and potatoes into the bottom. Lay the chicken breast side up on top and drizzle with olive oil. Sprinkle generously with your spices, including the garlic and the onions. Cook on low for 8-10 hours.
Season with S&P at the end to taste. Save the carcass and leftovers for use in another dish to be featured later this week!