Well finally a few more options among the vegetables ... When I saw potatoes at the farmer's market I decided to make a simple roasted chicken after a recipe in Ruth Reichl's book Garlic and Sapphires. In the bottom of a cast iron skillet I put a film of olive oil and then tossed 8 cloves of garlic, 8 spring onions and a basket of new potatoes. I dressed the chicken in some salt and pepper and rosemary and thyme and popped it in a 400 degree oven for an hour. To this I added some fresh snap peas with mint and a dessert of fresh local strawberries.
Chicken - Flat Point Farm
Potatoes - Whippoorwill Farm
Strawberries - Morning Glory Farm
Garlic, onions, snap peas and herbs - the garden
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