Focusing on what is offered in each week’s share and coming up with a meal that uses most of the ingredients is always a challenging task. Don’t worry, I got your back! When creating meals I also like to utilize local meat or wild game to provide a meal full of nutrition.
Dutch Oven Chicken
Ingredients:
1 whole chicken (Mother Earth Farm Raised)
3 tbsp butter
2 garlic cloves - peeled
1 Garlic clove - minced
1 cup carrots - chopped
1 cup celery - chopped
1/2 cup scallions - diced
2 tbsp rosemary
salt and pepper to taste
About 2 cups of water (or broth)
Instructions :
Preheat oven to 400 degrees.
Melt2 tbsp of butter in a dutch oven (or cast iron skillet) on the stove top over medium high heat. While the butter is heating up rub the other tbsp of butter along with the minced garlic, rosemary, scallions, salt and pepper on the chicken.
Once the butter starts to crackle, brown the chicken, about 4 min each side.
Add the carrots, celery, and peeled garlic cloves to the pot.
Pour enough water (or broth) to cover the bottom of the pan, you might need to check this half way through and add a little more. Adding water will help to keep the vegetables from burning and will help create more drippings.
Cover the pot with a lid (or cast iron skillet with a foil tent) and transfer to the oven.
Bake for 20 min per lb or until the internal temperature reaches 165 degrees F.
Save the drippings for a gravy if you’d like!
Mashed Turnips:
Ingredients
4 cups of peeled and chopped turnips
Enough water to cover turnips
2 tbsp butter
milk
2 garlic cloves - minced
1 cup kale - chopped
salt and pepper to taste
Instructions:
Bring chopped turnips and water to a boil, reduce heat and simmer until tender. About 10-15 min.
Toss in the kale for the last 7-5 min.
Drain water then transfer the turnips and kale to a mixing bowl.
Add in butter, garlic, salt, pepper, and milk. Mix until the turnips look like mashed potatoes. Add the milk as you’re mixing to create the perfect consistency. I like mine chunky!
