First Meat and Cheese CSAs

This Saturday I picked up my first Cheese/Dairy Share and Meat Share CSAs from the Garden of Eve.  I have never done this kind of CSA before but I thought it was a great way to continue to buy from a farmer in the summer when my garden is giving me much of what I need.  I do still buy from the farm stands but only things I don't grow.  Here is what I got:

 

Cheese/Dairy share: Greek yogurt, Herbes de Provence cow cheese, and goat chevre.  This is from Goodall Farms.

Goat cheese and Greek Yogurt

Meat share: chopped meat and or flank steak.  The meat is from Mint Creek Farm.

 

The cheese are great, really flavorful and delicious on crackers.  The meat is frozen so I will let you know within the next few weeks how the meat is.

 

While I was at the farm I also got a coupon for 10% off the farm store and nursery as a member of the CSA.  I would shop there anyway but it is a nice perk.  If you are interested in CSAs and missed this season, remember that Garden of Eve does a Winter Share.  I will remind you.  If you do not want to do a CSA but still want to support organic farms, go to the farm stand in Aquebogue.  Support local farms and farmers.

 

Rhubarb is in!

Rhubarb is a perennial vegetable that is tart and delicious.  A friend cut me a piece of her plant last year and it stayed small and I never got any stalks large enough to pick.  But this year, the plant is huge, over 20 stalks to pull, and I was able to pull my first stalks.  Rhubarb is harvested by pulling the stalks, not cutting them. Cut off the tops and discard them - they cannot be eaten.  Then slice the rhubarb for pie, ice cream or your favorite treat.  I cut mine into slices, place in a zip top bag and freeze for future use.

Here are my stalks:

If you are interested in recipes using rhubarb here are a few:

Blood Orange Rhubarb Jam

Organic Strawberry Rhubarb Jam

Strawberry Rhubarb Ice Cream

Grilled Chicken with Lemon and Herbs

I bought a whole chicken from Dines Farms at the Tanger Outlets Farmer's Market in Deer Park.  His meat is pasture raised, fresh and delicious.  I decided to grill the chicken whole on the grill using just what I had in the fridge.  I had some fresh dill and thyme left over from the week but you the best kind are fresh from the garden.  I also had some Meyer Lemons but regular lemons can be used, if you have them. Garlic cloves, salt, pepper and olive oil were the last things I used to make a delicious and easy dinner.  The technique here for the grill is called indirect cooking.  If you have a gas grill, you put the burners on for half the grill and leave the other half without any burners on.  If you have 4 burners, light the two outside burners.  If you have 2 burners, light the just one.  If you are using charcoal, place the coals to one side and leave the other side free of coals.  Let the grill get hot and then place the chicken on the grill where the heat is NOT.  Let the chicken sit there for 45 minutes to an hour and it is done.  No need to turn it, move it, or do anything.  Just make sure it is cooked.  By placing the bird on the burners without the fire, you do not get flare ups and the chicken cooks like it is in the oven with the flavors of the grill.

Ingredients:
1 whole roasting chicken, organic preferred
5 stems fresh thyme
2 stems fresh dill
5 garlic cloves, whole but smashed
2 small lemons or one large lemon, sliced
Salt
Pepper
Olive oil

Here's how:

Start the grill by heating only half the grill using the indirect cooking method (described above).

Place the herbs, garlic, lemon, salt and pepper inside the cavity of the bird.


Lemon and garlic in

Organic thyme

Fresh Dill

Dill and Thyme in the chicken

Salt and pepper the outside of the bird and drizzle olive oil on top.  Use your hands to ensure the skin of the whole bird is covered.


More lemons in at the end.  Salt pepper and oil on the skin

Place the chicken on the grill where there is no heat under it.

Let it cook for 45 minutes to 1 hour, until the bird is cooked. USDA recommends 180 degree F but I cook it to 165 and let it rest for 10-15 minutes. 


Fresh off the grill

Off the grill and resting

Remove the herbs, garlic and lemons from the cavity.

Cavity empty

Carve the meat and eat.

June 3, 2012 Garden