Today was the first pick up of my farm share with Stone Gardens Farm. Our pick up location is at Westport's Wakeman farm where the Westport GVI is located.
Turns out it looks like even more when you get it home and unpack...
The first order of business was to wash and safely store all of this. It's amazing how much MORE it all fluffed up once it was prepped and ready for the refrigerator.
Here's what we got:
4 heads assorted lettuce
2 bunches bok choy
3 bunches radishes
1 bunch salad turnips
2 bunches huge scallions
1 bunch basil
1 bag asian mix (in wooden bowl on table)
3 small pots herbs (parsley, basil, chives)
Plus 1 loaf of bread from my bread share
extra for this week - 1 Stone Gardens chicken
Since I decided to add in a chicken from the farm this week, dinner tonight was an easy choice. Quick roasted lemon chicken, salad with buttermilk dressing and Wave Hill Bread. We really liked the salad turnips (seen in the picture above, bottom right) in the salad. I hope we get more of them as the weeks go by.
Buttermilk Salad Dressing
1/2 cup buttermilk
2 T olive oil
Large pinch (about 1/4 tsp salt)
Pepper to taste
pinch sugar
tsp prepared mustard
1/2 tsp herbs de Provence (or Tarragon)
Put all ingredients together and whisk or shake in a small jar. That's it.
Quick Roasted Lemon Chicken
1 small fryer chicken 3-4 lbs
2 lemons - quartered lengthwise
Approx 1 - 2 T Dry spice rub (I used Penzey's Singapore blend)
Salt and Pepper
Olive oil for rubbing on the skin
Preheat oven to 425. Rub chicken w/ a bit of olive oil and season inside and out, top and bottom with the spice rub, salt and pepper. Put the lemon slices inside the body cavity. Place chicken in wrack of roasting pan upside down and roast for 40 minutes. Turn right side (breast side) up and continue roasting for another 20-40 minutes, depending on the size of the chicken. Let rest for 10-15 minutes, carve and, if you like, squeeze the roasted lemon juice over the meat.
Not too bad for a quick, weeknight meal.
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