Pickup #13: Vegetables for August 29th

This week's vegetables:
Beets 
Lettuce
Cherry Tomatoes 
Green Tomatillo 
Papalos (salad green) 
Summer Squash 

and one more item... 

Want more info? Check our our farmer's FB page! 

Let Us Eat Local Early Bird Extended for CSA Members

We've recieved this from Just Foods and wanted to pass it along:

"We are extending Just Food's 5th annual Let Us Eat Local early bird ticket sale to CSA members.  Let Us Eat Local, which will be held on Wednesday, October 3rd, will gather some of the city's most celebrated chefs and food artisans for a night of unlimited tastings at the Altman Building, to help us achieve the delicious core of our mission: to unite NYC residents with the seasonal food grown on our local farms.

Our early bird ticket sale for Let Us Eat Local has ended and we are happy to extend it until August 31st for our important CSA partners.  The sale offers $25 off our general admission tickets and $50 off our VIP tickets, which brings tickets to $150 and $250 respectively.  Please use codes "FOJFGA" or "FOJFVIP" to access the discount at our ticket site:  http://luel.eventbrite.com/ "

Pickup #10: Vegetables for August 8th

This week's veggies are:
yellow tomatoes
eggplant
cabbage
cucumber
corn
cherry tomatoes

Fruit:
golden delicious apples
pears
nectarines

Lemongrass and Basil-Stuffed Chicken

I altered my general roast chicken recipe when we got the huge bunches
of herbs in our farmshares. It turned out even more delicious!

Ingredients

One cleaned chicken
One bunch fresh clean lemongrass
One bunch fresh clean basil
1 lb cleaned roughly chopped vegetables of your choice; my favorites
for this are brussels sprouts or baby potatoes
2 TB each:
Salt
Pepper
Garlic powder
Paprika

Preparation:
1. Heat oven to 450F
2. Mix all 4 spices together
3. Using your fingers, gently pull the skin away from the chicken in
each major section you can get to, and use your fingers to spread the
seasoning mix underneath the skin
4. Place one or two full blades of grass or branches of basil in each
quadrant under the skin, thus pulling the skin gently away from the
chicken in four little tents
5. Stuff the cavity of the chicken with the remaining basil and lemongrass
6. Bring a large cast-iron skillet to high heat with 1-2 tsp oil
7. Quickly sear of any vegetables you're making, then remove from the pan
8. Place the chicken in the skillet, and leave for about 5-10 minutes
or until the skin on that side is starting to crisp, then urn the
chicken over and crisp for another 5 minutes
9. Slip the vegetables back into the pan *underneath the chicken* and
put the whole pan in the oven
10. About 45 minutes later, serve lovely, lemony, herbal chicken with
crispy skin and schmaltzy vegetables

Enjoy,
Adrienne