It’s been a few months since you’ve heard from us on the blog, but a few months seems like no time at all during springtime on the farm. We’ve been busy enjoying the new baby animals: chicks, turkey poults, calves, and goat kids. The human kids and I (Katie) have also been working hard to get all our tomatoes, cucumbers, squash and melons planted in the high tunnel while Mathew has been fixing what breaks and making more chicken tractors. Things are going well lately and we continue to persevere and see mostly good days in our busy season.
Life gets moving and sometimes we forget things, so I wanted to send this reminder that we’ll need to know your order for broiler chickens by Tuesday, June 6th. Our plan is to butcher July 8th and 15th. If more than 100 additional chickens are ordered from all of you, we plan to butcher September 2nd and 9th as well. With your order, please include your preference for which butcher date you would prefer.
You can also order pork, goat meat and maple syrup. Currently we have rhubarb for $2 per pound as well.
Now on to what was promised in the post title: Bundt Pan Roast Chicken. I stole this without regret from delish.com. It seemed like too wonderful a recipe not to try with our broilers. I just love roast chicken, and this all-in-one meal is sure to please. I hope you look forward to making this as much as I do come July (though you might want to go straight to grilling and wait for cooler days for this one):
Rhubarb is Ready: $2 per pound if you pick it up or $3 per pound delivered to your area. 218#927#1425
Rhubarb is loaded with vitamin C, K, calcium, potassium, manganese and more. It also has a good amount of fiber and has a very low glycemic load.* Now is the time to enjoy the first fruits of Minnesota. It’s a great time to can up some rhubarb sauce or freeze chopped rhubarb to enjoy all year long.
Be sure to order some maple syrup to go along with it. Maple syrup helps the rhubarb to not have the filmy after feeling on your teeth. You don’t have to use so much sweetener when you use it either. Normally if a recipe calls for 1 cup of sugar, I’ll put 1/2 cup of maple syrup in for starters and can often decrease from there. You may also need to cut the liquid in a recipe if you do this. And for those of you who sometimes get heartburn with rhubarb desserts (likely because of the white sugar), it sure helps cut back on that as well.
1 cup rhubarb, chopped (2-3 stalks)
1-2 Tablespoons maple syrup (depending on how sweet you like it)
Stir rhubarb and maple syrup together in a small saucepan. Stir over medium low heat for 5 minutes, simmer for about 3 more minutes or until the rhubarb has broken down and a pourable sauce forms. Taste and sweeten as desired.
Wonderful topping for ice cream, pancakes, oatmeal, etc. This recipe could easily be made in large batches and canned.
We never spray our produce and practice soil health principles to create healthy and yummy produce.