Happy Valentine’s Day, everyone! It’s not too late to grab a meal tonight at one of our fine local food restaurants. Check out my Special Events page for details. And for all you last-minute gift-givers (you know who you are!), The Secret Chocolatier has wonderful locally produced items for this holiday. Check out their site for products and where to find them. There are special Valentine truffles, brownie pops and chocolate covered homemade marshmallows, but I don’t see them on the site, so please call them. I would show you a pic of what we picked up at market, but sad to say we were little piggies and ate them already. (My bad.)
CF and Hubby hit the Harvest Moon Grille Restaurant for a V-weekend brunch (yum, as always Cassie!), and then we had a beautiful fresh Red Bro chicken dinner at home – this time a larger bird from New Town Farms, raised two weeks longer than normal due to weather conditions. That’s ok – more chicken for us! See below for my original recipe for Spinach, Shiitake and Goat Cheese Roasted Chicken.
But, I digress yet again. The special find I really wanted to show you today are corn shoots:
These have been going into our salads every night. Hubby has been scoring them from Fisher Farms. They look like corn-colored grass and pack a surprising corn taste when cut up and sprinkled over salad. You could put them in sandwiches, too. We had some in our leftover Red Bro chicken tacos last night, along with fresh lettuce from Tega Hills Farm. Definitely try some if Fisher has more at the next market day.
On to the Fresh Recipe: Spinach, Shiitake and Goat Cheese Roasted Chicken
- 1 whole 6 lb. fresh chicken (try New Town Farms Red Bro)
- 1 medium onion, chopped
- 2-3 garlic cloves, mashed
- 1 Tbs unsalted butter
- olive oil
- 1/2 lb. shiitake mushrooms, chopped (try Clover Mushroom Farm, 704-996-7020)
- 2 C fresh spinach, chopped (try Carlea Farms)
- 2 Tbs dried thyme
- 1/4 C sherry or white wine
- salt & pepper to taste
- 2 oz. goat cheese (try Bosky Acres)
Preheat oven to 450 degrees. Lay onions and garlic in the roasting pan.
Saute the shiitake and spinach in butter and 2 Tbs olive oil until they reduce and wilt. Add sherry, 1 Tbs. thyme and salt/pepper to taste. Let cool and set aside.
Spatchcock the chicken. See how-to in my previous post. Place chicken in the roasting pan.
Carefully lift the skin away from the breast and thigh meat. Add goat cheese to the shiitake/spinach mixture and stuff under the skin.
Rub olive oil to coat the top of the chicken and add salt/pepper to taste. Sprinkle 1 Tbs thyme over the chicken. Roast at 450 degrees until internal temperature is 165 to 170 degrees. (Ours took 1 hour and 15 minutes.) Let rest for 10 minutes before carving. Optionally save pan juices for making gravy.