Digital Cooking Thermometer

 

Lately my oven has been, let's just say, temperamental.  Luckily, my parents gave me a digital thermometer like this on for Christmas.  It has been such a lifesaver this week!!  I love it!!  Unfortunately, Nate thinks it is a timer and just wants to play with it!

Roasted Thyme Chicken

In our process to being more local, I have stopped purchasing my "bag o' chicken breasts" from Sam's.  They were my staple.  I have found a local farmer with reasonable chicken, and tried this great recipe for roasting a whole chicken.  Ry loved it - "better than any rotisserie chicken" and he's requested it again!  I'm proud that I also made stock from the carcass and will post that later!

Ingredients
2 tbsp fresh thyme leaves (or 1/2 tbsp dried)
2 tsp salt
1/4 tsp pepper
1 whole chicken (3-4 lbs), rinsed and patted dry
2 tbsp olive oil

1. Preheat oven to 450 degrees.
2. Combine thyme, salt and pepper and blend into a rub.
3. Prep chicken by removing giblets and loosen skin with fingertips, including thighs and drumsticks.
4. Rub thyme mixture under skin and season cavities with additional salt and pepper.
5. Tuck wings under breast and tie legs with kitchen twine (so chicken cooks easily and keeps shape).
6. Place chicken on rimmed baking sheet (lined with foil) or roasting rack and rub with oil.
7. Roast for about 1 hour until thermometer reads165 degrees (in thickest part of thigh, not next to bone).  Baste occasionally and when you remove from oven.uj jl 
8. Let chicken rest 10 minutes and serve.

Modified from this recipe by Martha Stewart.

week 4...

of our farmhouse delivery!  Summer veggies are coming, and we had a full box this week.  Boy, do I just like going to my front door and seeing what to cook this week!

This weeks bushel includes romaine lettuce, beets, corn, onions, green beans, red garlic, carrots, squash, and zucchini!

We've also been venturing to the local farmers' markets and found pickles, bread mixes, other veggies, chicken, and eggs!  Seriously, I don't really buy much at the grocery store!

Roasted Beet Salad

Beets.  A veggie I really didn't eat until we got in our delivered box.  Wow, was I missing out!  Soo yummy and easy!

Ingredients
1 bunch beets, trimmed and stalks removed
1/2 - 1 cup walnuts or pecans
2 oz goat cheese, crumbled
balsamic vinegar
olive oil

1. Preheat oven to 400 degrees.  
2. Scrub beets and make foil packet with 2 sheets thick.  Place beets inside and bake for 45 minutes to an hour, until they are soft (but not squishy - think fork tender).
3. Allow beets to cool and rub off skins with paper towel.  You may wish to wear gloves, my fingers were pink for awhile!
4. Toast walnuts in oven or on stove to desired brownness.
5. Slice beets and place on platter.  Top with nuts and cheese.
6. Drizzle vinegar and oil on top.

week 3...

of our farmhouse delivery!  It has been fun seeing what is in season, and seeing how the vegetables are growing (like the carrots).  We even got a couple maroon carrots this week!  Look for my recipes this week that I creatively used these veggies!!

This weeks bushel includes mixed greens, parsnips, mustard greens, onions, shallots, sweet potatoes, carrots, parsley, strawberries and grapefruit!