|Happy Galvanting Chickens at our farm!|
|Lettuces and Tomatoes growing in one of |
our hoop houses.
With all this we should take into consideration that there is no reason why we can't eat seasonally to some degree.
So, what to do then...
*If it's an option grow and raise as much as you can on your own and then what you can't, find local farmers/producers who can.
*Shop local at the Farmer's Market in your community.
*Find a Winter Farmer's Market near you and shop there.
*Join a CSA~ many have summer and winter share options.
*Find a Co-op~ they will have access to seasonally produced goods.
*Know your farmer/ producer... shake their hands and talk awhile.
*Search the web for farmers/ producers in your area if you don't know any, and then, get to know them. Let them be your farmers.
...so that tells you who to go to, but what about what to eat... next time we will discuss that! Keep posted for more!
A regular market friend gave me these two recipes... she is an incredible cook I believe... enjoy from me & Mary Margaret!
(Rabbit Russian style) Rabbit in Sour Cream adapted from RusCuisine.com Time: approx. 1 1/2 hours 1 3-5 lb rabbit, cut into 10-12 pieces 1 medium onion, coarse chopped 2 cups sour cream 1/2 cup dry white wine 2 TBS brandy 3 TBS unsalted butter, melted 2 bay leaves pinch nutmeg salt (to taste) ground black pepper (to taste) 1. Brown the rabbit. Either saute in the butter or bush pieces with butter and broil until light brown. 2. Place pieces in bottom of a warm Dutch oven or heavy casserole. 3. Saute onion in remaining butter until golden, about 10 minutes. 4. Drain the onions then add to the rabbit. 5. Whisk together sour cream, wine and brandy. Pour over the rabbit and onion. 6. Bring to simmer, add nutmeg, salt (can omit), pepper and bay leaf. 7. Cover and simmer over low heat, or if broiled, place in 350-degree oven for 45 minutes.
Chicken Tagine with Preserved Lemon, Green Olives and Thyme from Tagines & Couscous by Ghillie Bashan Time: 2 hours plus 2 hours marinating 1 7-lb chicken or 8-10 thighs 2 TBS olive oil plus pat of unsalted butter 2 preserved lemons (NOT fresh lemons)* 6-7 oz cracked green Greek olives (NOT pimento-stuffed cocktail olives) 1-2 tsp dried thyme FOR THE MARINADE: 1 large onion, grated or minced fine 3-5 garlic cloves, crushed 1 inch piece of fresh ginger, peeled and grated leaves from 1 small bunch cilantro, minced pinch of saffron threads 1 fresh lemon, juiced 1 tsp coarse sea salt 3-4 TBS olive oil black pepper 1. Make the marinade by mixing ingredients in a small bowl. 2. Cut up the chicken into serving pieces if not using thighs, remove skin and place in shallow flat-bottom pan. 3. Coat pieces with the marinade, loosely cover with foil and refrigerate at least 1 1/2 to 2 hours. 4.Heat the olive oil with butter, remove chicken from marinade (reserve marinade) and either (1) saute chicken in a heavy casserole or tagine or (2) place pieces in a jelly roll or shallow metal pan, brush pieces then broil till lightly brown. 1. If broiled, place chicken in heavy casserole, dutch oven or tagine** with reserved marinade. Add just enough water or stock to come halfway up the chicken. 2. Bring to a boil, reduce heat, cover and simmer 45 minutes. Turn pieces from time to time. 3. Slice the preserved lemons into strips. Rinse and drain the olives if packed in liquid. Add to the tagine with half the thyme. 4. Recover and simmer 20 minutes more, then salt and pepper to taste. Sprinkle remaining thyme on top before serving. Serve with plain couscous. *Preserved lemons are available in Zingerman's of Ann Arbor and many Middle Eastern groceries. They are better homemade, but only if you use them frequently enough to be worthwhile. **Tagines (ta-ZHEENs) are conical North African pots, either earthenware or heavy metal. While a cast iron Dutch oven works fine, presentation is more authentic with a tagine. Many cookware shops carry them or can order one for you. Notes: I prefer to brown meats under the broiler to reduce fat and spatter/mess. I also either eliminate salt or use next to none. Herbs and spices taste better anyway. If you don't know how to butcher a chicken (for 2d recipe), Mark Bittman's method on the New York Times website is very quick and easy to do. http://www.nytimes.com/2011/03/13/magazine/mag-13eat-t-000.html?_r=4&emc=tnt &tntemail1=y Happy Day, Jean