One Local Summer: Week 9

The first ripe tomatoes of the season are finally here! Well, this week anyway. This is probably the third time we've eaten them, not counting the number I eat while harvesting.

This is my one pot chicken dish, yet another really great meal for CSA nights, not counting the hot oven. I stuff the chicken with onions and garlic and rub it down with butter, sprinkling some garlic, thyme, and cayenne pepper over top. Surround it with diced potatoes, sliced carrots, and chunked onion and bake. The potatoes get nice and crisp while the carrots and onions caramelize so deliciously. Yummmmm.

Accompanying the one pot chicken is a salad of tomatoes, basil, green onion and fresh mozzarella in a balsamic vinaigrette and an herb focaccia.

All zero mile but the flour, olive oil, balsamic vinegar, and some spices—even the butter was ours. Herbs, too, were all from Touch the Earth Farm. Mozzarella was made local to my in-laws and brought down on a visit. The potatoes are red nordland potatoes; the carrots are red core chantenay and purple dragon, a showy, spicy little carrot; tomatoes are a mix of gold nugget, sungold, and sweet olive.