Recipe

See You in September

Summer is already coming to an end -did you blink?
August was filled with rain. Over 11 inches to be exact.  We’ve got squash all over the place, watermelons are looking great, and sweet potatoes are right around the corner.  Also, our chickens are in full production mode and the eggs are as delicious as they are beautiful.

So fall is a couple weeks away and this time of year is wonderful.  Yes, it’s unfortunate that summer has to come to an end. Pools are closed, the state fair now a fond memory. However, now we’ve got cool mornings, pretty leaves, and football!
With those crisp mornings and a hot cup-a-joe, or hot chocolate, or tea -you need a really hearty meal to get you through the morning.  Well, we think we’ve got one for you. A no frills recipe that will fill you up and use some beautiful, seasonal ingredients.

Check out the recipe below and stop by The Cheese Shop tonight (Thursday) or the Farmers Market on Saturday to get your ingredients!

“Grade A Fall Skillet”
This really comes courtesy of Health-Bent, with a few adjustments.

  • 1 lbs. Breakfast Sausage (go local)
  • 1-2 cups of sweet potato, squash, or a combination.
  • 4-6 eggs. Whatever you have room for.
  • Cheese!
  • Salt and Pepper

Preheat the oven to 400 degrees.

Use a large cast iron skillet and brown the meat at medium heat.  Once it’s done remove it from the skillet with a slotted spoon and set aside.  Try to leave as much fat in the pan as possible.
Dice up the squash or sweet potato (we used delicata squash) and cook it in the sausage fat until they’re crispy on the outside and soft on the inside.
Once the squash/sweet potato is done add the sausage back in along with some salt and pepper, and make little pockets for your eggs.  Drop the eggs into their little nests, cover the whole thing with cheese (can be done before, during, or after the oven) , and put the skillet in your 400 degree oven. Keep an eye on the eggs and once they’re done to your liking, go ahead and pull it out.  You’re done!  That’s it.
For our cheese we used a grass fed cheddar.  Some sort of chevre would be good too, but I would wait until the skillet is out of the oven to add that.  For an added heartiness I highly recommend topping with diced avocado, as the original recipe indicates.
Pretty simple, but it’s a good “warm your belly” kind of breakfast.

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Enjoy the rest of your summer!

Lettucehead

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,

Lettucehead

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.

Enjoy!

Chef Austin Bailey