- white cherries
- red potatoes
- bag of mixed greens
- bunch of carrots (Cassie really liked carrying these around)
- bunch of rainbow chard
- dozen free-range eggs
- half dozen ears of corn
- one each: green pepper, tomato, cucumber, green-and-yellow squash whose name I always forget.
- Eve’s cheese: smoked cheddar
- one vendor threw in “dessert cucumbers” for the kids. Dessert? I don’t know, we forgot to taste test them. I’ll update later when they try them.
Last week, we scored a locally farmed, free range chicken which was frozen. We thawed that out for this week’s local meal, giving it a brief rubdown with some olive oil, salt and pepper, and garlic.
The potatoes also got a drizzle of oil and a liberal dose of garlic, and I shredded some of the smoked cheddar on top when they came out of the oven.
I turned the oven to 425 degrees, put the potatoes in. When the oven beeped, indicating preheating had been achieved, I put the chicken in and turned the oven down to 325.
(We are big on chicken skin and this has been my most successful method of wrangling a crispy skin without drying out the bird. This chicken was about 4.5 pounds and it cooked in about 1.5 hours, which leads me to think maybe those Perdue thermometers are set to go off at higher temperatures than necessary. They always take a lot longer before they “pop”.)
Salad composed of local greens, cucumber, carrot, and egg.
And of course the sweet corn.
All in all this meal took me about ten minutes to actually prepare, which is how I like it!