Saturday, June 11, 2011

Easy Farmers Market Dinner

There are few things more satisfying that making an entire meal from the day's trip to the farmers market.  Unless, of course, you farmed the food yourself.  But that's another post.

Hopefully this will inspire some ideas or future meals.  Nothing extraordinary; it just helps to see what is easily forgotten.

Start with the appetizer.

Prepare an artichoke by clipping off the spikey ends of the outer leaves and chopping off the top of the 'choke, about an inch from the apex.

Steam for roughly 30 minutes, or until leaves are tender.  This was a gigantic artichoke.
Serve with melted butter and some cheddar from the market.  Unforuntately, gluten-free crackers are not to be found at the market.

And don't forget the wine.  Never forget the wine.

Roasted Herbed Chicken
We picked up a whole bird from the "egg guy."  They don't have broiler chickens, but instead sell old laying hens.  Simply delicious.

Remove the innards from the cavity, rinse with water, and dry very well.  I like to loosen the skin around the breast and thighs so that I can spread the softened butter and herb mixtures underneath the skin - any herbs will do.  Liberally season with salt and pepper over the skin.  And yes, I used twisted aluminum foil to tie the legs together.  Roast at 450°F for about 55 minutes (I believe this was a 3.5 lb. bird). 

Roasted Heirloom Carrots
We came across some heirloom carrots, and had to try them out.  They were stout  and came in bunches consisting of yellow ones, pink ones, and white ones.  

Since they were smaller than conventional carrots, we just sliced them into halves.  I like to toss them in melted butter, thyme, salt and pepper, then speard them over a baking sheet.  We covered the entire sheet with aluminum foil and roasted them with the chicken (450°F) for 25-30 minutes.  They browned sooner than I expected, but I caught them just in time.

Fresh cherries for dessert.  

Bon Appétit!

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