Monthly Archives: July 2011

Gluten Free Fried Chicken

After 5 years, 5 LONG YEARS, I have finally made great tasting, really good gluten free fried chicken. I don’t know if it was the chicken or if the planets lined up in a way to allow me to make really good fried chicken.

Tuesday, after going to the coop for our csa bag, stopping at the West End Community Market, stopping by Deb’s Frozen lemonaid for a cool treat and dropping off the babysitter, Madigan and I were going to have a nice dinner with gluten since Boomer was working. Before I could really get anything going with dinner, Boomer called and said he was going to be home early. So I put the flour away and grabbed the Bob’s Red Mill Gluten Free flour. I have tried gf fried chicken that turned out okay, but nothing I would want to try again.

With the fresh chicken from Bramble Hollow Farm, I cut up the legs and thighs. The bird was processed on Saturday. That would be about the freshest chicken EVER. Anna from Bramble Hollow gave us a couple recipes since the pastured chicken and heritage breeds require different cooking methods. I followed the recipe for Laura’s Summer Picnic Fried Chicken. I only had to replace regular flour with the gf flour. We used Madigan’s rub that she made one day using all the spices I generally leave out on the counter.

Look at that, looks like fried chicken and it tasted so good. As a fried chicken LOVER, I am mostly a fan of the coating. I have always been a chicken wing gal, it’s the highest breading/chicken ratio. We did legs and thighs and the flavor was so good, and it wasn’t just the breading, it was the chicken. With the local corn and tomato, my dinner was all local except for the chicken coating. (I say my dinner, since I opened a can of peas for Boomer since he doesn’t eat tomatoes.)

I know local pastured chicken isn’t for everyone. And when I laid out 50 bucks for chicken yesterday, the frugal part thinks “ it worth it”. I even felt obligated to explain myself to Mikaela, our babysitter, about why we choose to buy local pastured chicken and how mass produced chickens are treated. When it is all said and done and you try it, you can see and taste the difference, and for me it’s totally worth it.

CSA Tuesday (week 11)

In the bag this week, eggplant, cucumber, pepper, lettuce, green beans, parsley, tomatoes and kohlrabi. Obviously I need to figure out what to do with the kohlrabi.

I also had the opportunity to stop by the West End Market. I had heard that Bramble Hollow Farm would be there with fresh chicken. I got to speak with Anna a little more, we talked about their meat CSA and tried to figure out a good day for pick up at the farm since I work on Mondays. In addition to getting another freedom ranger we decided to try a heritage breed chicken. We are gonna save that for a nice Sunday dinner.

We also stopped at a table that had a variety of food I don’t know if it was Weather Top Farms, but they did have items from Weather Top. They had the goat cheese we got at the farmer’s market when my mom was here. I bought a container of the plain to make the beet recipe in the Allison Fishman’s book. I also got local mushrooms. And corn from the farm next door to 7 Springs.

Madigan tried a blackberry. Not sure if she really liked them or not, we will see if she eats them or not.

Too tired

to post a full rundown. We got the CSA bag and will post about that tomorrow. I got more chicken from Bramble Hollow farms, this time fresh- not frozen, I will post about it tomorrow. I worked hard in the kitchen for 4 hours and loved every minute of it, I will post about that tomorrow.

Pastured Chicken

A couple weeks ago I bought two chickens from a local farm Bramble Hollow farm. When my mom was here we tried the chicken for the first time.

You can buy them on processing days that are not frozen, but this is how we got ours from the farmer’s market.

I checked on line to see if there was something special or different that needed to be done, the only recommendation I found was cook slow and low, since the chickens aren’t plumped up and are leaner than factory chicken. I let it thaw out. I noticed the raw chicken didn’t smell like raw chicken. I have probably cut up or have handled raw chicken at least once a week for the last 10 years, it is a weekly (sometimes more) occurrence, it was different with this bird. I even made my mom come over and smell.

It was longer than the chicken you get in the stores. Even after I trimmed the neck and tail.

I didn’t get any pictures of the meal, which proves it was great. I didn’t think I needed a picture because roasted chicken looks like roasted chicken no matter where the bird comes from or how it was treated. The noticeable differences, other than the smell, the wing bones were as long as store bought chicken legs, in fact, all the limbs were longer. This could be why, taken from the Bramble Hollow Farms.

Freedom Ranger chickens are a slower growing, more traditional breed of chicken that performs great on pasture. The broilers are excellent foragers and their diverse diet lends them a deep, succulent flavor. These chickens have smaller breasts and a more dark-meat, traditional flavor.

The flavor was great, and when I was getting that plates ready for everyone, I think half a chicken for my small family of three will be plenty. I still have a Cornish Cross in the freezer for another day. Gotta get my order in for more chicken.

Fresh (I mean really fresh) garlic

Last week we got a fresh head of garlic in the CSA bag. I saved it for my mom’s birthday dinner, linguine vongole (clam sauce) from You Can Trust a Skinny Cook. When I busted the head of garlic opened it looked very different, there were only the large cloves around the center stem. Usually you have some big ones, then the smaller weird shaped one’s on the inside.

And they had that nice purple-ish peel on the outside.

The garlic wasn’t “sticky” you know how your fingers are sticky after chopping a head of garlic, with this garlic it wasn’t. It took a lot longer to brown up since it was “wetter” than dried garlic. There was none of the crackly paper layers. It turned out great. Dinner was a success.

CSA Tuesday (week 10)

We had a great day in Floyd today. Took my mom to the fabric store there, then had lunch at Natasha’s Market Cafe which is upstairs from Harvest Moon. We split a burger and a chicken salad salad. It was all very good. We sat outside and watched the butteryflies
flit around the plants.

Once we were done with lunch we popped over to Seven Springs to pick up the CSA bags. Delivered them to the coop.

We got zucchini, broccoli, basil, cucumbers, peppers, lettuce, chard and beets. I have plans for broccoli bake, salad, the chard will be sauteed up with the Indian simmer sauce, and the beets? Oh the beets. I need to find a way to make beets that my family will eat.

Filed Under: CSA

Roma tomato

There is a few little tomatoes on my roma plants from the weekend.

This is a picture of them today, 7/12.

store bought vs local garlic

When we get our CSA bag it’s a fact that the veggies are gonna have to get washed. They give it a quick rinse at the farm but you get dirt. I like dirt. I used the store garlic for the hummus (recipe #11 from the cookbook).

Holey pepper leaves

I noticed the one pepper plant that is doing well has holes in the leaves.

Today when I was out there watering, I found this guy going to town on my leaves.

I flicked him off. I’m sure he will be back.