Friday, September 24, 2010

September 24 - 30

This week we have visitors and will be out and about a lot so I'm not nailing any of these to one particular day.

For tomatoes:
Tomato pie
For Kale:
Winter Vegetable Hash (using summer squash instead of acorn)
OR
Kale smoothie
For Lemon thyme:

Baked Chicken with Lemon Thyme Wine Sauce

4 Boneless chicken breasts
1 Cup dry white wine
2 Tablespoons butter
2 Tablespoons olive oil
1/2 Small onion, chopped
1 Teaspoon garlic, minced
1/8 Teaspoon white pepper
1/4 Cup cream or half & half
1 Tablespoon flour
1 Tablespoon fresh lemon thyme, or 1 Teaspoon dried
1/2 Cup Swiss cheese, grated (optional)
8 Lemon thyme sprigs, 2-3" in length
Salt to taste
Preheat oven to 375F. Pierce chicken breasts with fork and arrange in a baking dish. Add wine and marinate for 10 minutes. Sauté onions and garlic in butter and olive oil until transparent. Remove the onion and garlic with a slotted spoon and set them aside, along with the seasoned oil. In a blender, thoroughly blend the wine, pepper, cream, flour, and lemon thyme, adding onions and garlic. Brown the chicken in the seasoned oil over a medium-high heat for about 8 minutes, turning once. Return chicken to baking dish and add the blended sauce. Cover and bake for 10 minutes. Remove the cover and cook an additional 15 minutes. (Optional: add Swiss cheese during last 5 minutes of cooking.) Garnish with sprigs of lemon thyme. Serves four.
DEAN PAILLER, THE FLOWERY BRANCH SEED CO.

Thyme Biscuits

2 Cups flour
1 Tablespoon baking powder
1 Tablespoon sugar
1 Teaspoon salt
8 Tablespoons butter
3/4 Cup buttermilk
1 Whole egg, beaten
2 Tablespoons fresh thyme, chopped
Preheat oven to 425F. Sift together dry ingredients. Cut butter into mixture, but do not overwork. Stir inmilk, egg, and thyme. Turn dough onto floured bread board. Knead a dozen times. Roll dough into golf-ball-size balls. Bake on an ungreased cookie sheet for 12-14 minutes, until done. Serve hot. Yield: 12-16 biscuits.
RON ZIMMERMAN, THE HERB FARM
 Lemon Thyme cooler
2 Cups water
1/2 Teaspoon fresh lemon thyme leaves
1/2 Teaspoon honey

Bring water to a boil and remove from the heat. Add thyme leaves and steep for 5 minutes. Strain into cups and add honey. Relax and enjoy.

For beets and turnips:
Smoky root vegetable gratin (use beets instead of parsnips) dry the ancho chiles for 10-12 hours ahead of time.

Groceries:
Shitake mushrooms
yukon gold potatoes

eggs (boo - hens didn't lay enough this week)
butter
cheese (guyere and parmesan and fresh mozzarella and others)
lunch food
fruit

No comments:

Post a Comment