his share includes:
A half chicken, cut into quarters
2 lbs ground beef
A pork roast
The next share will be on 1/15/2020 (or 1/18/20, if you are picking up at market!)
The rest of the dates are as follows - every two weeks.
1/29/20, 2/12, 2/26, 3/11, 3/25 for Wednesday pick-up
2/1/20, 2/15, 2/29, 3/14, 3/28 for Saturday at-market pick-up
BRAISED CHICKEN WITH MUSHROOMS AND PEAS
Brown the chicken parts in a Dutch oven with olive oil. Add 3-4 whole peeled garlic cloves, 4 ounces roughly chopped button mushrooms, and ½ cup white wine or chicken stock. Bring to a boil and then lower to a steady simmer. Cover and cook until the chicken and garlic are tender, about 45 minutes. When the chicken is tender, add 1 cup fresh or frozen peas and 2 tablespoons butter. Cover and cook until the peas are tender or heated through. Serve, spreading the garlic onto crusty bread.
SAUTEED CHICKEN WITH BUTTER AND TARRAGON
Use butter to brown the chicken well in a large skillet. Cover and cook over medium-low heat, turning occasionally, until the internal temperature is 155-165 degrees, or the juices run clear, 15 to 20 minutes. Transfer to a platter; add minced shallots and ½ cup white wine or chicken stock. Reduce the sauce over medium-high heat; add chopped tarragon, pour the sauce over the chicken and serve.
ROASTED CHICKEN, CHINESE-STYLE
Heat the oven to 450. Make a paste of minced ginger, a sprinkle of Chinese five-spice powder, orange zest, and oil. Slide it under the chicken skin. Drizzle the chicken with more oil. Roast, skin side up, basting occasionally with pan drippings, until the juices run clear, about 30 minutes. I think it would be delicious to surround the chicken with whole garlic cloves and chunks of carrot and Daikon radish, to absorb some of the chicken juices, and then serve over rice so you can pour some of those delicious juices into the rice and savor every drop.
CROCK POT HAM ROAST
1 1/2 cups pineapple juice, orange juice, or apple cider vinegar
1/4 cup maple syrup
2 tablespoons Dijon mustard
1/4 teaspoon ground black pepper
1 (4-5 lb) bone-in ham
1/2 cup brown sugar, packed
In a small bowl, whisk together pineapple juice, maple syrup, Dijon mustard and pepper; set aside. Place ham into a slow cooker. Sprinkle with brown sugar, rubbing in thoroughly on all sides. Pour pineapple mixture over ham. Cover and cook on low heat for 4-5 hours, basting every hour.
BOLOGNESE SAUCE
1 medium onion, coarsely chopped (1-inch pieces are fine)
1 large or 2 slim carrots, coarsely chopped
2 ribs celery, coarsely chopped
3 cloves garlic, coarsely chopped
2 to 3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
2 pounds ground chuck, brisket or round or combination
1 1/4 cups tomato paste (from 2 6-ounce cans)
2 cups red wine, preferably hearty but really, anything you like to drink
Water as needed
2 bay leaves
A few sprigs thyme, tied in a bundle
In a food processor, pulse onion, carrots, celery, and garlic until finely chopped. Heat a moderate-sized Dutch oven (4 to 5 quarts) over medium-high heat. Once hot, coat the bottom of the pan with two to three tablespoons of oil. Once it is hot, add the chopped vegetables and season them generously with salt and pepper. Cook the vegetables until they are evenly brown, stirring frequently, about 15 minutes.
Add the ground beef and seasoning again with salt and pepper. Brown the beef well and again, don’t rush this step. Cook for another 15 minutes. Add the tomato paste and cook for 3 to 4 minutes. Add the red wine, using it to scrape up any stuck bits in the pan. Cook the wine until it has reduced by half, about 5 more minutes. Add water to the pan until the water is about 1 inch above the meat. Toss in the bay leaves and the bundle of thyme and stir to combine everything, bringing it to a low simmer.
Simmer for 3-4 hours, adding water about 1 cup at a time as needed as the water cooks off. You will finish with 8 to 8 ½ cups of sauce. Use for spaghetti, lasagna, pizza, or any other application of your choice! Keeps in the fridge for a week or the freezer for 6 months.