Thymeless Herbs Farm had fresh free-range chickens this week! I bought 10 and my mom and I cut them up and froze them strategically for meals over the next six months or so. I roasted one today and I think I finally got it right. It was moist and flavorful and the kids loved it! I also reserved a quarter share of a hog, which I will receive in December.
Sunday:
Roast chicken, red cabbage steamed in cider vinegar and brown sugar, red potato salad with fresh peas, scallions and garlic scapes
Monday:
Risotto with peas and green beans
Tuesday:
Creamy chicken salad over roasted cauliflower and beets tossed with garlic scape butter over sauteed beet greens with pita bread
Wednesday:
Swiss chard, broccoli with shredded chicken, topped with scallions and diced tomatoes and cheddar cheese
Thursday:
Pot pie
Friday:
Pizza
Saturday:
On Vacation!!!!
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