Autumns Arrival and Fall Bulk Orders

by Sarah Nunes September 29, 2016

Autumns Arrival and Fall Bulk Orders

We were lucky to have a few additional weeks of warm summer weather but it seems that fall has finally arrived and with it the joy of a hot cup of coffee in the morning and a slow cooked meal at night.  The prospect of quiet winter evenings at home have inspired us to start stocking the farmhouse freezer with whole chickens, pork roasts, and chicken wings (you can't forget Sunday football).  Yesterday I spent the afternoon canning apple sauce and freezing sweet corn so we will be able to enjoy delicious harvest season flavors even in the doldrums of winter.  At markets many of our customers have been preparing in their own ways; beautiful bunches of celery and carrots are going home by the armload!

It's also the time of year when many people begin inquiring about our Fall Bulk Orders. The bulk orders are a great way to be sure that you'll have the necessary provisions to make it through the chillier months to come and this year we are offering a variety of options. Please visit our online store FALL BULK ORDER RESERVATION PAGE or feel free to stop by a market to ask us about the details!

It's only seems right to include a recipe which has become a fall essential in our house. Hope you enjoy it as well!

Perfect Roast Chicken

Total Time: 2 hr 10 min Prep: 20 min Inactive: 20 min Cook: 1 hr 30 min Yield: 8 servings

INGREDIENTS

  • 1 (5 to 6 pound) roasting chicken
  • Kosher salt
  • Freshly ground black pepper
  • 1 large bunch fresh thyme, plus 20 sprigs
  • 1 lemon, halved
  • 1 head garlic, cut in half crosswise
  • 2 tablespoons (1/4 stick) butter, melted
  • 1 large yellow onion, thickly sliced
  • 4 carrots cut into 2-inch chunks
  • 1 bulb of fennel, tops removed, and cut into wedges
  • Olive oil

INSTRUCTIONS

  1. Preheat the oven to 425 degrees F.
  2. Remove the chicken giblets, if included. Rinse the chicken inside and out. Remove any excess fat and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
  3. Roast the chicken for 1 1/2 hours, or until a thermometer inserted into the thickest part of breast or thigh reads 165 degrees. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
Adapted from Barefoot Contessa, Ina Garten



Sarah Nunes
Sarah Nunes

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