BThe explosive bounty of summer is now over. The unbelievable array of food at the farm market is an after thought. This means we are only left with 6 months of boiled vegetables or the food we pickled in August. Nothing fresh with it's own beauty of flavor. Winter is like a death for our taste buds and we lament on how much we miss our local farm market food. Wait....this cannot be! Right?
The answer to that rhetorical question is a resounding NO! How we plan our meals and use what the fall harvest gives us can open new doors that are far from boring. Local farms Crisp Country Acres and Heidi's Farm Stand are two testaments to what is possible with locally grown food this time of year. Fresh beets, butternut squash, blue gold potatoes and much much more help in creating dishes that are both stunning in appearance but also astounding in flavor. Don't let this time of year pull you into a cooking malaise. Take the time to explore the taste of fall. It will amaze you. If you need a recipe to jump start your cooking...I have supplied one for your enjoyment.
Roasted Fall Vegetables with Chicken
6 Chicken legs
3 medium carrots sliced an 1/8 of inch thick
1/2 onion diced
3/4 cup large diced blue gold potatoes (yukon gold are fine)
3/4 cup large diced butternut squash
1 cup cauliflower florets
2 Tsp chopped rosemary
1 tsp chopped sage
Salt and Pepper to taste
1 cup chicken stock
1 TB Roasted Garlic and Herb Butter by Epicurean Butter
1 TB olive oil
Directions: In a casserole dish, place all vegetables. Toss in Olive oil, rosemary, sage, 1 tsp salt and 1 tsp black pepper and roast for 20 minutes, uncovered, at 400 degrees.
Remove and stir vegetables. Place Chicken on top of vegetables, season with salt and pepper. Roast for 20 minutes. Remove from oven, stir vegetables and add chicken stock. Roast for 30 minutes. When vegetables are tender, remove from oven. Remove chicken and set aside. Stir in Roasted Garlic and Herb Butter. Serve immediately.