Last train to Clarksville, passing a babbling brook


Hey All!
We have a special treat for you this time -welcome to the first recipe blog post!  We’re hoping there will be more of these.
We gave a local, professional chef this week’s CSA box and asked him to put a meal together, using as much or as little of the box as he wanted.  We supply a protein for the meal and they do the rest!
For this episode we’ve got Chef Austin Bailey.  Formally of The Cheese Shop, he is now Executive Chef at Wesley Acres.  He choose a whole chicken as the protein and we filmed him along the way.

We hope you enjoy the video and Chef Austin’s recipe below.  Don’t worry; if you’re not a CSA member you can still get your hands on these ingredients from us at the Farmers Market!

We’ll talk to you soon,


Roasted Chicken with Braised Kale and Heirloom Green Beans
The Brooks and Clark Collaboration

For the Roasted Chicken and Potatoes

1 7-9 lb Organic Chicken
5 Baby Potatoes, washed
Extra Virgin Olive Oil

Preheat oven to 350 degrees F. Bring Chicken out of fridge and allow to rest at room temp for 15 minutes. Rub chicken with EVOO to coat the outside and apply kosher salt liberally to both outside and inside of cavity.  Sprinkle with black pepper.  Place in roasting pan or cast iron skillet. Wash potatoes and dry.  Apply EVOO liberally and toss potatoes with salt and pepper.  Place in roasting pan with chicken.  Roast chicken and potatoes until an instant-read thermometer reads 165 degrees F and potatoes are easily pierced with a fork, about 1 1⁄2 hours.   Allow chicken to rest at least 10 minutes before carving.

For the Red Wine Braised Kale

2 Bell peppers, small dice
1 zucchini squash, chopped
1/2 onion, small dice
2 bulbs garlic, minced
1 bunch kale, roughly chopped
1/2 cup dry red wine
1 Tbsp Grass Fed Butter
Salt and Pepper to taste

In a medium sauté pan, melt butter over medium-high heat. Sauté peppers, onion, and garlic stirring occasionally until soft. Add kale and stir to ensure all kale is starting to cook and wilt. Add red wine and reduce heat to low. Allow to simmer until kale is soft and plyable. Add Salt and Pepper to taste.

For the Heirloom Green Beans and Shallots

1 shallot or onion, minced
3 cups heirloom green beans, trimmed
1 Tbsp Grass fed butter
Salt and pepper to taste

Bring a sauce pan full of salted water to boil and blanch green beans until almost tender. Once slightly cooked, drain beans and cool immediately to stop cooking. In a medium sauté pan, melt butter.  Add shallot to pan and cook until soft and translucent, about 2 minutes. Add beans and sauté until cooked through and season with salt and pepper to taste.


Chef Austin Bailey