So the holiday long weekend delayed some of the bins, for those of you who usually get your bins at work… but better late than never to post a list of what you got this week! There was broccoli, lettuce, peas (which was a shocker after last week’s wind storm – the trellis got destroyed and we’ll have to build a new one before we plant new peas for the fall), carrots, potatoes, beans (either “dried” beans for cooking or snap beans), kale, swiss chard, summer savoury as the herb-du-jour and onions.
Since these were the first onions of the year, that’s going to be my recipe focus for the week. And choosing the recipe is tough because (a) there’s so much to choose from and (b) everybody got one red onion and one yellow Spanish onion, and they traditionally aren’t used in the same recipes. The easiest thing to do is to post two recipes, then!
Courtesy of food52.com again, check out Chicken that Fancies Itself Spanish with Lemons, Onions & Olives by
- 1 whole chicken, about 4 pounds, cut into parts
- 1/2 cup plus 1 tablespoon flour
- 1/4 cup grated pecorino
- 3 teaspoons smoked paprika
- 1/4 cup olive oil
- Salt and freshly ground black pepper
- 3 medium lemons
- 2 large yellow onions, sliced
- 1 large fennel bulb, halved and sliced
- 12 whole garlic cloves, peeled
- 3/4 cups pitted green olives
- 1 pinch ground cinnamon
- 1 cup whole peeled tomatoes, crushed
- 1 cup white wine
- 1 bunch cilantro, roughly chopped
- Heat the oven to 425 degrees. Combine 1/2 cup of the flour, pecorino and 1 teaspoon of the smoked paprika in a large bowl. Heat the olive oil in a large, heavy pot (a big Dutch oven, perhaps?) over medium-high heat. Dry the chicken parts thoroughly with paper towels and sprinkle generously with salt and pepper on all sides. Dredge the chicken in the seasoned flour and then place in your pot in batches. Allow the chicken to thoroughly brown, about 5 minutes per side. Don’t crowd the pan! Remove the chicken to a plate and repeat until all of your chicken pieces are golden and crispy-looking.
- Quarter the lemons, but zest one of them first; reserve the zest. (If your lemons have a thick pith, you’ll want to zest all 3 and then juice them, discarding the pith; this will help you avoid a bitter sauce.) Add the onion, quartered lemons (or zest of 2 lemons and the juice of all 3), fennel, garlic, green olives, the remaining 2 teaspoons of smoked paprika, and cinnamon to the pot; cook until softened, golden, and overall mushy-looking, about 10 minutes. Taste for salt. Sprinkle the mixture with the remaining tablespoon of flour and stir over the heat for two minutes. Add the tomatoes and the wine and bring to a boil — let bubble away for a minute or two. Add the lemon zest.
- Place the chicken pieces back into the pot, skin side up, along with any drippings from the plate. Poke the onion/fennel/garlic/olive mixture so it surrounds the chicken on all sides. Place in the oven, uncovered, and bake for 30 minutes, or until the chicken is cooked through.
- Garnish with cilantro. Serve warm. Delicious!
This was a no-brainer to choose since today is Chicken Day on Our Farm. People will be coming to pick up their fresh birds between now and Saturday, and after that it will be only frozen birds until they’re all gone. Kinda hard to believe that’s it for the chickens this year, but we’ve already raised the 300 we’re allowed by Ontario regulations… at least now we’ll get to sleep in a bit every day except harvest days!
As for red onions, Lemony Green Bean Salad with Feta, Red Onion, and Marjoram by Midge at food52.com should hit the spot:
- 1 pound green beans
- 4 ounces feta
- 1/4 red onion, super-thinly sliced
- 3-4 sprigs fresh marjoram, leaves stripped and roughly chopped (oregano is great too)
- 1/4 cup your best olive oil
- 1 lemon, juiced and zested
- dash agave nectar (or sugar to taste)
- Bring a pot of salted water to boil. Throw in green beans for about 4 minutes or until al dente. Drain and rinse in cold water.
- Blend together lemon juice, zest, olive oil and agave nectar.
- Combine beans and red onion, crumbled cheese, and marjoram. Toss with dressing. Chill until those lamp chops come off the grill.
So that’s it from us for this week. Enjoy your veggies, and your chickens. For those of you who are picking your birds up fresh, I’m going to post a YouTube video tomorrow that I’ve found helpful in cutting up the birds into parts (in case you want to freeze separate bags with just drumsticks or breasts or thighs, etc). And if anyone has any questions about how to make chicken stock from the bones, just let me know!
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