Farm Update

Hi Everyone,
It’s a fresh chicken week this week in the market.  Our last batch of the year is in the cooler fresh not frozen through Saturday.  Which brings up an interesting point.  I have had so many people take a look at our packaged whole chicken over the years and say, “They look good, I just wouldn’t know what to do with it.”  Ok, in case you were wondering:
1..Take it out of the wrapper.
2..Rinse it off inside and out.
3..Pat dry with a paper towel
4..Rub with butter or oil and sprinkle salt and pepper
5..Throw it in a 350 oven, hour and half depending on size
6..Eat
It may be one of the easiest things to cook.  You can add herbs and spice it up a bit if you want too, but it’s a pretty basic thing.  Once you’re done, you can easily make the best chicken stock you’ve ever had.  I think some may think you have to cut it up into pieces with a handy Ginsu knife and that can be scary to some with no Ginsu knife skills.  You certainly can cut it up, but we usually just pop it in the oven and chow down.  I know what you’re dying to ask, “Hey Steve, how about a crock pot?”  My response, ” Even easier!”
In the market this week:
Baby Spinach
Beets with tops
Collards
Bok Choy
Zucchini
Yellow Squash
Baby Butternut Squash
Larger Butternut Squash
Sweet Potatoes
Radishes
Sweet Corn
Kohlrabi
Jonagold Apples
Lettuce Mix
Green’s Mix
Arugula
White Turnips
Tomatoes
Green Tomatoes
Eggplant
White Potatoes
Multi Colored Bell and Sweet Peppers
Yellow Onions
Cucumbers
Flowers-Market Bouquets
Summer Crisp Red Top Lettuce
Curly Kale
Garlic
Parsley
Dill
Cilantro
Eggs (chicken and duck)
Honey
Rousedale Farm Chicken
Flying Plow Farm Grass Fed and Finished Beef
Crooked Creek Farm Pastured Pork

Steve and Vicky

steve@rousedalefarm.com

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