Friday, June 7, 2013

Heritage Chicken, Organic Potatoes, Garlic Scapes, and Lemon Kale

     As you all know I have an ongoing love affair with my farmer's market.  I plan to do another post soon bragging about the new farmers who have joined the market since last time, but until then, I thought I'd share a meal we had tonight using all farmer's market food!  

     This is a heritage chicken, thus the longer leg and smaller breast.  With heritage birds which haven't been soaked in an anti-microbial water solution, it is important to cook them "low and slow."  Fortunately, the ones I have been buying are also smaller than the other birds I was finding, so they still take about an hour to bake even at 350°.

Roast Chicken
1 Small Heritage Chicken
Salt and Pepper

Preheat oven to 350°.  Pat chicken dry and place in a small oven proof pan.  Season with salt and pepper.  Bake 30 minutes per pound until juices run clear, about an hour.

Roasted Potatoes and Garlic Scapes
4 medium sized baking potatoes, sliced in 1/4 inch slices
1 pound of garlic scapes, cut in 1 inch pieces*
Salt and Pepper
Olive oil

Place potatoes and scapes in a 9X13 inch roasting pan and drizzle with olive oil.  Salt and pepper to taste, then toss with a spoon to combine.  Cover with aluminum foil, bake at 350° for about 60 minutes or until scapes and potatoes are soft, removing foil about half way through.

*The bottom half of the scapes I got were pretty woody, so I had to cut them off.  The thinner the stalk, the more tender it will be, or at least it was in this case.  If you steam your scapes, this is less of an issue than when roasting them.

You can put the pan in at the same time as the chicken, though it may take a little longer for each dish to finish cooking.

Sauteed Kale with Lemon
1 lb Kale, stems removed and roughly chopped
1/3 lemon, juiced
Salt and Pepper
Olive oil

In a large pan, heat a dollop of olive oil then add kale, salt and pepper.  Cook for 5 minutes or so until kale is wilted but not browned.  Dress with the lemon juice.

     This is a nice, relatively quick meal.  Mostly prep work and shoving stuff in the oven.  My kind of cooking!  My boys loved the chicken and potatoes, but it was a little hard to sell them on the scapes and the kale.  More mature palates will enjoy them, rest assured. 


  1. Oh Brooke, I love everything about this meal!! What a celebration of the farmer's market bounty. I need to grab some garlic scapes before they disappear. Lovely!

    1. I love garlic scape season! Get 'em while you can!

  2. Oh I want to cook this dinner. I never heard of garlic scapes.. shhh don't tell anyone. Now I'm going to have to look out for them when we go to the farmers market next week.


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