Thanksgiving is significant at Copicut Farms. It marks the end of our most productive season and signals more time for family and friends. For farmers summer means work, often 12 to 14 hour days with few breaks for holidays or vacations but in the winter we have more time for other interests, hobbies, and most importantly family.

I grew up in a farming family so this seasonality is second nature to me and has become normal for Emmett and Vince as well. Thanksgiving, not only marks our first official day off in 7 months but it is the one holiday when cousins, grandparents, and aunts and uncles travel  from out of town (and out of state) to get together.

The group around our Thanksgiving table has changed quite a bit in recent years as older relatives have passed away and babies have been born. Now more than ever Thanksgiving is important to the adults as a continuation of our family traditions and to the kids as they make memories that will last a life time.

For the past several years we have prepared Thanksgiving as a pot luck. We often have more than 25 people to feed and it is too much for one person to take on. Some years it involves spreads sheets and every dish is planned down to the last detail, but more often than not we each take a food group- vegetables, starches, desserts, and with a few calls or texts it all seems to works out perfectly.

During these pot luck years, my sister Sarah and I have been responsible for the turkey, stuffing, gravy, and cranberry sauce. This may have something to do with my access to fresh, pasture-raised turkeys or it may be because Sarah is extremely particular about her cranberry sauce! The first few years were full of trial and error as we were new to cooking pasture-raised turkey as well. Now 7 years in, we have become quite the Thanksgiving experts and we would like to share our secrets with you. Below are all of our suggestions and some recipes that we use when preparing our portion of the Thanksgiving meal. Hopefully it will help to make your meal prep that much easier! 

We’d also like to take this time to say Thank You.  As we sit down to dinner at our own family gathering, we will as always, be giving thanks for the incredible support shown by all of you this past year. From all of us here at Copicut Farms we wish you a wonderful Thanksgiving holiday.

Brine: Your Thanksgiving Insurance Policy

I always say that our turkeys do not require brining BUT if you are anticipating a busy kitchen on Thanksgiving morning, and there is the potential for your turkey to get left in the oven a few minutes too long, or perhaps you just want a quick and easy seasoning option, then brinning is the way to go.

The basics of brining are simple: Between 12 and 24 hours before you're planning to roast your bird, assemble the brine. A brine is a salt, sugar, and seasoning solution which can be as easy or as complex as you care to make it.  By brining your bird you are guaranteeing that it will be perfectly moist and seasoned, even if accidentally overcooked because of the general kitchen chaos on Thanksgiving morning.

We have Soluna Gardens Dry Brines available for purchase along with your turkey.  We do strongly suggest reserving them in advance as they ALWAYS sell out. Amy from Soluna has included some very easy instructions with each brine package, but the general gist is to dissolve the dry ingredients in water, add some apple cider vinegar, cool the solution and then submerge the turkey in seasoned water.

Not interested in brines… Try these simple and delicious turkey rubs

Basic Dry Rub Recipe

2 tablespoons kosher salt

2 tablespoons dark brown sugar

2 teaspoons freshly ground black pepper

2 teaspoons paprika

½ teaspoon garlic powder

Mix all ingredients together in small bowl and apply to turkey at least 6 hours before roasting.

Herb and Oil Rub

2 tablespoons fresh sage, bruised and minced

1 tablespoon paprika

1 tablespoon kosher salt

2 teaspoons garlic powder

1 teaspoon freshly ground black pepper

¾ teaspoon nutmeg

1 teaspoon onion powder

6 bay leaves, crumbled

1 tablespoon olive oil

Mix all ingredients in a small bowl and apply to turkey at least 6 hours before roasting.

At long last…. Roasting the turkey

• Remove turkey from brine (if using) and rinse. (There is no need to rinse your turkey if it has not been brined)
• Bring turkey to room temperature and cover each drumstick with tin foil to prevent overcooking. (See Notes at bottom for additional details)
• Preheat oven to 450 degrees and place rack in lowest position.
• Place room temperature bird in roasting pan, breast side up. Roast at 450 for 30 minutes and then reduce heat to 350 degrees for remainder of time.
• Cooking time is approx. 9-10 minutes per pound, for un-brined (unstuffed) turkey (See Notes)
• Your turkey should be removed from the oven when both the thickest part of the thigh and breast read 165 on a meat thermometer.
• Once removed from oven, allow turkey to rest for at least a ½ hour before slicing.

 Notes:

Foil should be removed about half an hour before the turkey is finished, to ensure uniform browning of the skin.

A brined turkey may take a bit longer to cook per pound. To ensure turkey is fully cooked, check thickest part of thigh and breast for 165 degrees on a meat thermometer.

Stuffing the turkey also affects the cooking time. A stuffed turkey will need closer to 15 minutes per pound. To ensure stuffed turkey is fully cooked, check thickest part of thigh, breast, and center of stuffing.

Basting your turkey with drippings from the pan every ½ hour is optional but will ensure a perfectly golden-brown bird. 

The last piece of the (delicious) puzzle…

Ah, gravy. Maybe the best thing about going through all the effort of roasting a turkey is so you can smother it in gravy. 

Elizabeth’s Secret Gravy Recipe

For the stock:

10-12 cups water

Turkey Giblets: gizzard, heart, liver, and necks

2-4 turkey feet (optional)

2 carrots, cut in half

2 large sweet onions, quartered

2 stacks celery, cut in half

1 teaspoon kosher salt

1 teaspoon pepper

4 cloves garlic, peeled

3-4 fresh sprigs of sage, parsley, thyme

For the gravy:

4 tablespoons butter

1 cup turkey drippings from the pan

1 cup all-purpose flour

4 cups turkey stock, warm

1 teaspoon freshly ground black pepper

½ teaspoon bruised, chopped sage

½ teaspoon kosher salt

Instructions

For the Stock

Add vegetables to large stock pot along with water and seasonings. Simmer for 3-6 hours. Strain and set aside.  Reserve approx. 4 cups stock for gravy.

For the Gravy

Melt butter in large sauté pan over medium heat.

Stir in flour and cook for 1-2 minutes, stirring constantly until mixture turns light brown.

Add turkey drippings and warm turkey stock, ½ cup at a time. Add salt, pepper and sage.

Stir until gravy is desired consistency. Adjust seasoning to taste.

Along with our Fall Bulk Share and Thanksgiving turkeys, there are some other special seasonal items that we like to highlight this time of year.  One of those treats is the processing of our fall soup chickens.  These soup chickens play a larger role in the sustainability of our farm than it may first appear.  Under a more industrial farming model these birds would simply be composted when their usefulness as egg producers has ended. But at Copicut the laying hens play a dual role of egg producers and later, nutritious and environmentally sustainable food source.  

Because we are a small pasture-raised farm, much of our pasture poultry housing is minimal and meant to protect the birds primarily from spring and summer weather.  Once the summer turns to fall and cold nights become a regular occurrence we have to move the birds into more substantial housing. This means cleaning out the chick brooder and setting up roosting areas and nest boxes for our winter flock of ladies!  At this point, in a commercial farming model, once these birds had finished their usefulness as eggs layers they would simply be tossed out as a waste product. We are delighted to be able to utilize these birds by giving them a second life as a nutritious and healthy meal for the families that have been enjoying their eggs all season. This is another example of the advantages of communicating directly with our customers- we can take time to explain the importance and necessity of including soup chickens in your seasonal eating as it helps to make  our laying hen flock sustainable. 

Over the past 7 years we have worked to educate our customers on the benefits of including soup chickens in their diet. In that same time bone broth has become popular and it's visibility has really helped our cause. The dark and nutritious meat of a soup chicken (traditionally known as a stewing hen) can make a delicious rich broth in as little as 4 hours. There are also some wonderful gourmet recipes that specifically call for these flavorful bird (Coq Au Vin being one of our favorites).

With the blustery weather that is predicted for this weekend, it might be the perfect time to put a pot of stock on the stove top.  If you don't have a favorite stock recipe to rely on, please check out our basic broth recipe below. Happy cooking! 

Soup Chicken Broth Recipe

This is a great recipe to have kids help with as it is simple and flexible but yields a wonderfully delicious kitchen staple. Use whatever veggies and seasonings you have on hand and simmer for as long as is convenient for you. You can use either the stove top or a crock pot. 

• 1 soup chicken
• 12-15 cups of water (make sure chicken is covered)
• I like to add an acid to help leach the flavor and vitamins from the meat. Lemon juice, white wine or apple cider vinegar work great.
• Assortment of vegetables (carrot, onion, celery)
• Dried seasonings/ fresh herbs (parsley, thyme, bay leaf)
• Simmer for a minimum of 3 hours (up to 24 hours)
• Once cooled, strain and discard vegetables and herbs.
• Pick chicken from bone and reserve (if using)

Notes: Meat simmered for 8 hour or less will result in dark, flavorful meat perfect for soups and stews. With long simmering stocks most of the meat's flavor has been transferred into stock so it’s best to use the meat in a meal with rich seasoning such as chicken enchiladas. 

Having been in business now for 7 years, we have ebbed and flowed through many seasons and cycles both on the farm and as a family. During that time our Share Members have become invaluable in their understanding of our farm model and the ethics we adhere to. They have come to understand not only our seasonal cycles but their part in those cycles as well.

We have written and spoken many times about the importance of local, humanly raised meat. We use the phrase “Know your Farmer” as a way to express the importance of understanding where your food comes from, who it comes from, and to acknowledge the importance of the community that supports us here at Copicut Farms. 

As a pasture raised farm, Thanksgiving turkeys are the natural and most obvious culmination to our farming season. But for us the distribution of our Fall Bulk Shares are equally important. It gives us peace of mind that families who have come to rely on us for healthy, sustainable meat will have continued access all winter.

Over the course of the last 7 years our Members have come to feel this way as well. While we offer a reduced home delivery schedule and continue to attend two farmers markets throughout the winter, the best and most cost-efficient way to guarantee that you have access to local, healthy meat is to participate in our Fall Bulk Share.

We have many Fall Bulk Share Members who have participated for several seasons now, some since our first year. We are honored to have become part of their lives year-round, and appreciate their commitment to our farm and family.

I have purchased a bulk meat share for several years. Although I always hold my breath on pick-up day, slightly worried that I won’t have room in my already stocked freezer for the meat, each time I take a frozen chicken from the freezer, I am reminded how lucky I am to have access to meat raised with such care and integrity. The taste is superior to any chicken I can buy in the supermarket, the meat has higher levels of some important nutrients, the animals were humanely raised and the environmental footprint is much smaller than conventionally raised meat. Plus, it’s just so convenient to know I have a supply of high-quality meat to carry me through until the next farmers market season. 

-Julia Powers, Copicut Farms Bulk Share Member since 2015

I love participating in the winter farm share for many of the same reasons I participate in the summer farm share. I want to know where my food comes from, and I want the convenience of always having chicken or pork on hand, so having a freezer stocked with chicken from Copicut makes that possible. It is also the best chicken… anything I may buy from the supermarket when my winter supply runs out, does not compare in terms of quality or taste.  I also want to support farmers and small businesses and this is a great way to do so! 

-Sarah Mann, Copicut Farms Bulk Order customer since 2015

Fall Specials:

2018 Bulk Shares:

This season we are offering two bulk options for chicken and two bulk option for pork. If you are interested, please take a moment to reserve your order. Bulk orders can be picked up at any of the farmers markets we attend, as well as at the farm.

https://www.copicutfarms.com/collections/bulk-orders

Holiday Reservations: Thanksgiving turkeys and hams

We still have turkeys and hams available. Please follow the link below if you would like to reserve one.

https://www.copicutfarms.com/collections/turkeys

This recipe came to me by way of my aunt. I’m not sure if she made it up or if it’s based on another recipe. I do know I find myself coming back to it again and again both because it’s easy and delicious.

Ingredients

• 1 tablespoon ground cumin
• 3 cloves garlic, peeled and smashed
• 1 tablespoon salt
• 1 teaspoon dried oregano
• 3 pounds boneless pork shoulder roast, cut into 1 inch pieces
• 2 medium tomatoes, cored and chopped (can substitute 16 oz can diced tomato)
• 6 oz tomato paste
• 1 medium onion, diced
• 2 tablespoon cider vinegar
• 2 tablespoons molasses
• 1 tablespoon hot sauce (optional)

Instructions

1. Combine cumin, garlic, salt and oregano in a large bowl
2. Add pork and toss to coat completely
3. Stir in tomatoes, tomato paste, onion, vinegar, molasses, and hot sauce (if using)
4. Place pork mixture in crock pot and cover. Cook on high heat for 4-5 hours or low heat for 8-10 hours. Stir occasionally until very tender.
5. Using two forks, pull pork into shreds

Notes:

For the sake of time, I often omit the 1 inch pieces and throw the whole pork shoulder into the crock pot. It may take a bit longer to shred but saves some time up front. If using whole, uncut roast you can substitute a bone-in shoulder as well.

Apples say fall, obviously, but to me so does cabbage. This recipe combines both for a quick, easy and delicious meal. Serve with a salad for a lighter meal or maybe some roasted brussel sprouts for a cozy fall feast.

Yield: 3 servings
Time: 45 minutes

Ingredients

• 3 large thick bone-in pork chops
• 1 large onion, chopped
• 2 large cloves garlic, minced
• 1 small head cabbage, coarsely shredded
• 2 large apples, unpeeled and diced
• 2 teaspoons minced fresh ginger
• 1 tablespoon ground coriander seed
• ½ cup dry white wine
• 2 teaspoons grated lemon rind
• Salt and freshly ground black pepper to taste

Instructions

1. Pat pork chops dry and salt and pepper.
2. In hot skillet, brown chops in their fat, approximately 3-4 minutes per side. Drain excess fat.
3. Remove chops from pan and add onion. Sauté until onions are soft. Add garlic and sauté 2 more minutes.
4. Add cabbage, apples, ginger, coriander, lemon rind and more salt and pepper to taste. Cover and cook over medium heat 15 minutes. Stir in white wine. Cook 5 minutes more, stirring occasionally.
5. Add pork chops back to the pan and continue cooking for 10 to 15 minutes until chops are done to an internal temperature of 145 degrees.

Instructions

1. Pat pork chops dry and salt and pepper.
2. In hot skillet, brown chops in their fat, approximately 3-4 minutes per side. Drain excess fat.
3. Remove chops from pan and add onion. Sauté until onions are soft. Add garlic and sauté 2 more minutes.
4. Add cabbage, apples, ginger, coriander, lemon rind and more salt and pepper to taste. Cover and cook over medium heat 15 minutes. Stir in white wine. Cook 5 minutes more, stirring occasionally.
5. Add pork chops back to the pan and continue cooking for 10 to 15 minutes until chops are done to an internal temperature of 145 degrees.

Yield: 6 to 8 servings
Time: 1 hour 45 minutes

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large white onion, diced
• ½ batch (12 ounces) homemade green chorizo (see recipe), or use another spicy fresh sausage
• ¼ cup chopped cilantro stems, leaves reserved for serving
• 7 cups cooked black beans (from 4 cans or 1 pound dried beans), drained
• 1 (28-ounce) can diced plum tomatoes with their juices
• 2 teaspoons kosher salt, more as needed
• Diced avocado, for serving
• Sliced scallion, for serving
• Lime wedges, for serving

Instructions

1. Heat oil over medium heat in a large Dutch oven or heavy-bottom pot. Add onion and cook until softened, 5 to 10 minutes. Stir in chorizo and cilantro stems and cook 5 minutes over high heat, or until much of the liquid has evaporated.
2. Stir in beans, tomatoes and their liquid, and 1 cup water. Bring mixture to a boil over high heat; reduce to medium.
3. Partly cover pot and simmer until tomatoes have fallen apart, about 1 hour to 1 hour 15 minutes. Season with salt. Serve topped with avocado, scallion, cilantro leaves and lime wedges.

I LOVE this recipe! You can use it in many ways; as a pasta sauce or in tacos or maybe add some vegetables and throw it on top of cous cous or rice? But make sure to check out the Black Bean & Chorizo stew, another favorite of mine.

Yield: 1 1/4 pounds sausage
Time: 30 minutes

Ingredients

• 1 pound ground pork
• 1 teaspoon whole black peppercorns
• 1 tablespoon whole coriander seeds
• ⅛ teaspoon whole cumin seeds
• ½ teaspoon dried oregano, preferably Mexican
• 1 dried bay leaf
• 4 whole cloves
• 8 garlic cloves (do not peel)
• 2 Serrano chiles
• 1 poblano chile
• ¼ cup sherry vinegar
• 1 cup parsley leaves
• 1 tablespoon kosher salt

Instructions

1. Place the ground pork in a large bowl. Set a cast-iron skillet over medium heat for 5 minutes. Add black peppercorns, coriander seeds, cumin seeds, oregano, bay leaf and cloves and toast briefly until fragrant, about 15 seconds. Remove from the heat, transfer to a spice grinder and grind to a fine powder. Add to the bowl with the ground pork.
2. Return the skillet to a high flame and heat for 5 minutes. Add garlic cloves, Serrano and poblano chiles and roast, turning them from time to time until softened slightly and blackened in spots, about 6 to 12 minutes, removing the pieces as they finish cooking. Set aside to cool at room temperature. Once garlic cloves are cool enough to handle, peel them and discard the skin. Wearing gloves if possible, remove the stems and seeds from the Serrano chiles. Remove the stems and seeds from the poblano chile, and peel away the charred skin.
3. In a blender, purée the roasted garlic cloves, Serrano and poblano chiles along with the sherry vinegar, parsley and kosher salt until smooth. Transfer to the bowl with the ground pork and spices.
4. Mix the chorizo with your (preferably gloved) hands until thoroughly combined. Transfer to a container and refrigerate until ready to use, or for up to 3 days. The chorizo can also be frozen in an airtight bag for up to 1 month.

Notes: This sausage can be quite spicy. Feel free to adjust amount and type of peppers to suit your taste.

Time: 45 minutes
Yield: 4 servings

Ingredients

• 1 lemon, thinly sliced, seeds removed
• 1 shallot, peeled and cut into thin wedges
• Kosher salt and black pepper
• 2 ½ pounds bone-in, skin-on chicken thighs or breasts (about 4 to 6)
• 1 tablespoon canola oil
• 1(15-ounce) can small white beans (such as Great Northern, navy or cannellini) or chickpeas
• 1 bunch kale, ribs removed, leaves torn into large pieces
• Flaky sea salt
• Olive oil, for drizzling

Preparation

1. Toss lemon slices and shallots together in a small bowl and season with salt and pepper; set aside. (I used a half of small onion in place of the shallot.)
2. Season the chicken with salt and pepper. Heat oil in a large skillet over medium heat and add chicken, skin-side down. Press the chicken evenly into the skillet (with spatula) so it makes even contact with the hot surface. Cook until the skin is deeply golden brown, about 5 to 8 minutes, depending on the size of the chicken pieces. At this stage, most of the fat should be rendered and the skin should be crispy. Flip and continue to cook until pieces have reached an internal temperature of 165 degrees (approx. another 7-10 minutes)
3. Transfer chicken to a plate to rest, leaving all the fat behind. Add lemon and shallot (or onion) to the chicken fat. Cook, swirling the skillet, until the lemon has started to caramelize and brown, 3 to 5 minutes.
4. Add the beans to the skillet and season with salt and pepper. Cook, tossing occasionally, until the beans have started to brown a bit and soak up all of that caramelized lemon chicken fat, 3 to 4 minutes. Working in batches, add kale and toss to wilt, seasoning with salt and pepper as you go.
5. Return the chicken to the skillet, along with any juices that have collected on the plate, and cook for a minute or two, just so everything gets to know each other in there.
6. Divide the chicken, beans and kale between plates, making sure to top each serving with a few lemon slices. Sprinkle with flaky salt and a final few turns of pepper, and drizzle with olive oil.

Time: 1 hour, plus marinating
Yield: 4 servings

Ingredients

• 1 ½ pounds chicken thighs and drumsticks
• 1 ¼ pounds small Yukon Gold potatoes, halved and cut into 1/2-inch slices
• 2 ½ teaspoons kosher salt, more as needed
• ½ teaspoon black pepper, more as needed
• 2 tablespoons harissa (or use another thick hot sauce, such as sriracha)
• ½ teaspoon ground cumin
• 4 ½ tablespoons extra-virgin olive oil, more as needed
• 2 leeks, white and light green parts only, halved lengthwise and thinly sliced
• ½ teaspoon lemon zest (from 1/2 lemon)
• ⅓ cup plain yogurt (do not use Greek yogurt)
• 1 small garlic clove
• 2 ounces baby arugula
• Chopped fresh dill, as needed
• Lemon juice, as needed

Preparation

1. Combine chicken and potatoes in a large bowl. Season with salt and pepper. In a small bowl, whisk together harissa, cumin and 3 tablespoons oil. Pour over chicken and potatoes and toss to combine. Let stand at room temperature for 30 minutes, or up to 8 hours in the refrigerator.
2. Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining 1 1/2 tablespoons oil.
3. Heat oven to 425 degrees. Arrange chicken and potatoes on a large rimmed baking sheet in a single layer. Roast 15 Toss potatoes lightly. Scatter leeks over pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 25 to 30 minutes longer.
4. While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season to taste with salt and pepper.
5. To serve, spoon yogurt over chicken and vegetables in the pan. Scatter arugula and dill over mixture. Drizzle with oil and lemon juice and serve. 

Time: 2 Hours
Yield: 4 Servings

Ingredients

• 1 (3 to 4 pound) whole chicken
• Kosher salt and freshly ground black pepper, to taste
• ¼ cup unsalted butter
• ¼ cup extra-virgin olive oil
• 1 small cinnamon stick
• 10 cloves garlic, skins left on
• 2 ½ cups whole milk
• 1 handful of fresh sage, leaves picked — around 15 to 20 leaves
• 2 lemons

Preparation

1. Heat oven to 375 degrees. Season the chicken aggressively with the salt and pepper. Place a pot that will fit the chicken snugly over medium-high heat on the stove, and add to it the butter and olive oil. When the butter has melted and is starting to foam, add the chicken to the pot and fry it, turning every few minutes, until it has browned all over. Turn the heat down to low, remove the chicken from the pot and place it onto a plate, then drain off all but a few tablespoons of the fat from the pot.
2. Add the cinnamon stick and garlic to the pot, and allow them to sizzle in the oil for a minute or 2, then return the chicken to the pot along with the milk and sage leaves. Use a vegetable peeler to cut wide strips of skin off the two lemons, and add them to the pot as well. Slide the pot into the oven, and bake for approximately 1½ hours, basting the chicken occasionally, until the chicken is cooked through and tender and the sauce has reduced into a thick, curdled sauce. (If the sauce is reducing too quickly, put a cover halfway onto the pot)
3. To serve, use a spoon to divide the chicken onto plates. Spoon sauce over each serving. Goes well with sautéed greens, pasta, rice, potatoes or bread.

It’s been a summer full of heat and rain, rain and heat. In August we always find ourselves looking forward to crisp September mornings...hopefully they will arrive soon!  One of the great joys of farming is the way our lives are able to reflect the seasons. As we look forward to cooler days, we’re also starting to make plans for fall on the farm. We wanted to take a minute to keep you posted on our exciting Fall happenings.

Our 2018 Farm Share is open for membership!

Farm Share members are a vital part of our farm's success and we would like to thank all the folks who have already signed up to support our farm again in 2018! 

We received much positive feedback on the 2017 farm share structure that we debuted last season, so we've kept the same structure for 2018.  This means that your share is completely flexible: pick what you want and get it when you want it!

As you think about which size share is the best fit for your family keep in mind a few key points:

• Your membership entitles you to purchase any Copicut Farms products of your choosing at farmers markets, our farm store, or online for home delivery.
• Your farm share benefit increases with the size membership you choose to purchase.
• Click here for more details on share sizes.
• Cards will be active from May 1st through November 31st.

Click here to sign up for your share, or stop by and see Gretchen or Elizabeth at Hingham and Lexington winter markets.  As always, we greatly appreciate your support of our farm.

When I was growing up the month of February often caused me to contemplate whether raising children in upstate New York could constitute abuse.  I mean if you really cared about your kids how could you expect them to thrive in an environment characterized by short, grey days, bitter cold, and a daily trudge through the “wintry mix” of precipitation that is so familiar to those in the northeast?  My strategy of playing Jimmy Buffett albums on repeat and tuning the TV to reruns of “Flipper” did little to influence the subconscious of my parents that Florida is an actual place that you are allowed to visit.

Since I started farming full time, however, I’ve learned to love this time of year.  Why?  Because now is the time where my anticipation builds as I finalize plans for the farming season to come.  How many broiler chicks should we order?  Was Louis able to harvest enough non-GMO soybeans and corn to feed all of our animals through the coming year? Should we go ahead and split that tractor in two and replace the clutch or is it time to fork out the money for a machine that wasn’t built a decade BEFORE the Beatles showed up on Ed Sullivan?  I love it - picture a painter with a blank canvas and a palette full of paints.  Only instead of a canvas I’ve got open fields and empty freezers.  And when I put down the paintbrush I get to eat.    

Still, though, the late winter and spring can be a stressful time for farmers.  We’ve pretty much worked our way through our winter savings, earlier than planned as usual.  And almost half of our annual expenses are incurred before the first opening bell is rung at summer farmers markets!

As a small farmer in New England, however, we’re very fortunate to be feeding a community that is astutely aware of the seasonal nature of local food production.  And many are willing to support farmers with their pocketbooks through unique financial agreements known as Community Supported Agriculture or Farm Share programs.  These programs encourage customers to purchase a “share” of the farm prior to the growing season and redeem their share of the farm’s harvest throughout the summer and fall.  For farmers these programs are critical as they provide working capital at a time when it is most needed without the risk of traditional high-interest bank loans.  In return, many farmers offer a benefit or discount that reduces the cost of farm products to farm share members.  More importantly though, share members are rewarded with the satisfaction of voting with their dollars for healthy and humane food production practices and conservation of farmland and open space in their communities.

We’ve opened our farm share for memberships this week.  We received much positive feedback on our new farm share program that we debuted last season, and as such have kept the program largely unchanged for 2018.  As you think about which size share is the best fit for your family keep in mind a few key points:

• Cards will be active from May 1st through November 31st.
• Your membership entitles you to purchase any Copicut Farms products of your choosing at farmers markets, our farm store, or online for home delivery.
• Your farm share benefit increases with the size membership you choose to purchase.

Please click here for details and to sign up, or stop by and see Gretchen or Elizabeth at Hingham and Lexington winter markets.  As always, we greatly appreciate your support of our farm.

Sticky Sriracha Drumsticks

Ingredients

 This year was one of the most successful in the farm’s history; not least because of the fantastic crew that put in so many hours to care for baby chickens and sell pound after pound of pork chops. The pride that each of Copicut’s employees had in their work, and the extra effort they were willing to put into each day, made all the difference in keeping the various pieces and parts of the farm moving. It takes a dedicated and passionate individual to go spend six hours at market, and then drive back to the farm through rain and traffic, and then end by unpacking frozen packages of meat into walk-in freezers. Having been in that very position, I can say with certainty that it is hard work, and sometimes aggravating, but at the end of it all it is satisfying to know that you have sold a cooler full of meat, and even more eggs, and come back with profits to show for it.

Between the cold snaps, copious amounts of rain, and greater than ever predator activity, growing the chickens to a marketable size and filling our egg orders was challenging.  Nevertheless, our customers were more supportive than ever, and showed up at markets and ordered deliveries just as fast as we could fill the cooler. We were also excited to notice a willingness on the part of customers to try new items that they weren’t as accustomed to seeing in the grocery store.  Think soup chicken, pork hocks, offal, or spatchcocked birds.   As someone who is very interested in local agriculture I find it very encouraging that folks are interested in eating meats that commercial farms typically ship overseas.  I know at Copicut very few parts of any animal are wasted due mostly to the fact that we are lucky enough to have such an adventurous and knowledgeable community of foodies that understand the human and environmental benefits of nose-to-tail eating.
While the farm is certainly very quiet this time of year, we’ll still be out and about.  There will still be several markets to attend with the eggs from our remaining five hundred laying hens, and the pork and chicken we were able to stockpile over the summer and fall before the pastures became dormant. Gretchen will be at the farm packing home deliveries every other week during the winter.  

On behalf of everyone at Copicut, I want to wish you all a happy holidays, and a wonderful new year filled with lots of locally grown food!

Frost coats everything from the windshield on the trucks to the low grass in the chicken pastures. A chilly breeze blows fitfully out of the North West, and the trees have all but lost their leaves that have been so colorful this fall. This, is the changing of seasons I had to see. The turkeys who I first met as little cotton balls with toothpick legs, are fully feathered and have graduated from brooder to pasture. Our last shipment of chicks came in two months ago, we’ve sold the last of many bulk orders, and Vince and Elizabeth’s son Emmett has begun to hum Christmas carols under his breath, in the quietly hopeful tone of a boy who just can’t possibly wait the next few months for Christmas. 

The season’s subtle changing has affected everyone. Emmett sings, playing with his transformer toy in the barn loft, Maria and Sally—two Portuguese women over sixty-five, adoringly called ‘The Ladies’ by everyone—bring more and more food to share on slaughter days, as though working up to the great Thanksgiving feast I’ve heard rumors of.

Vince and Elizabeth stride purposefully around the farm, working furiously to keep up with market orders, and repair broken feeders, and drop off and pick up Emmett from school, and take pigs to slaughter, and prepare to finish out the season.

 Chris keeps a careful eye out for geese, and talks feverishly about our next opportunity for duck hunting.

 I’ve been wearing a hoodie (or even something heavier) since it was in the mid sixties, which is made fun of constantly. ‘The humidity, which I am definitely not accustomed to, makes it feel ten times colder!’ I defend.

 Emily strategizes with Vince over which cut of hay he should buy, and how much he’ll need to feed the sheep through the winter.

 Matt delivers more and more orders, and gears up excitedly for the last hurrah of the year.

Jose alternately grumbles about the stormy weather since it prevents him from riding his motorcycle to work, and talks animatedly of what he plans to do during the off season, and how he’ll enjoy those very stormy days that he so despises.  

Gretchen comes to the farm on her market days in high spirits, and equally vibrant and comfortable-looking flannels that have the rest of us feeling distinctly out of style.

The winding down of the farming season, which I had associated with a slowing down and smoothing out of the general mayhem I’d first seen upon arrival, is nothing of the sort. If anything, the mayhem picks up, and the mischief certainly does the same. It’s inevitable, I suppose, surrounded by tired, frazzled people with a good sense of humor, and endless sources of jokes.  

It’s interesting though, to see that even though we are all more tired than we could’ve imagined, we all seem to have more energy than we did in the beginning. It has to do, I think, with an eagerness to see the culmination of a job well done. To stand at our figurative finish line—with bulk orders sold, farmers markets ended, and the remaining animals on the farm fortified for winter—and say to ourselves, look there; the products of another season well done.

The ending of the farm season also represents in my mind, a time for self-reflection. Just like finals week at the end of each semester, it isn’t always the happiest of times, but it does give us time to think back on what we accomplished, what we could’ve done better, and how we want to change. It’s like beginning again with a mental blank slate, and that is a cycle in life I think most of us find very appealing, if not necessary.

I feel so incredibly lucky to have the opportunity to be a part of a lifestyle that is so linked to the seasons changes, that with the ending of each one, I am forced to pause, readjust, reevaluate, and begin anew. In doing so, I am not only better able to meet whatever challenges might come, but also to appreciate the wonderful things about each moment in my life.

With Thanksgiving around the corner, and family coming to town, and events to plan, and work to be done, I’m sure you all have a lot on your plates! Since we’re raising Thanksgiving turkeys, we wanted to make sure the poultry on your plate wasn’t adding to the stress. Below, is a lengthy saga, outlining turkey preparation and seasoning and cooking, that should have most all of the information you’ll need this Thanksgiving!

To Brine or Not to Brine

When you cook meat, you lose about 30% of the moisture weight, since the heat of cooking denatures the proteins, and causes them to coil, tighten, and squish the water out. Brining, means cutting the loss of moisture weigh in half. How, you may ask? SALT! By soaking your turkey in a solution that includes salt, you are in effect denaturing the proteins in the meat, making certain that they cannot curl and tighten and squish out the water. While our turkeys certainly don’t need brining to become a tasty meal, it is a good way to ensure that—in spite of overcooking because you had to run to the store for more green beans and sweet potatoes— you’ll have a tasty, flavorful bird to serve the family.

If You Do Brine

If you want to brine your bird, there are quite a few recipes out there that are fantastic! We have always loved Soluna Gardens brine, so feel free to reserve one of these to pick up with your bird. In addition to the essential salt and brown sugar needed for effective brining, the Soluna brine also includes some wonderful herbs harvested from their farm in Winchester MA.

 https://www.copicutfarms.com/collections/turkeys/products/turkey-brine

If You Don’t Brine

Here are two options for dry rub recipes that will be excellent!

 -this one is a basic rub that is simple, and includes dry ingredients mixed together, to be rubbed on the turkey at least six hours before cooking. 

 -this one is more herbal based, and a paste since the olive oil is added. Again, to be applied to the turkey at least six hours before cooking.

Now Let’s Talk Birds and Ovens

-  preheat oven to 425, then turn down to 350 after first half hour

-  place room temperature turkey in a roasting pan, breast side up

-  place the rack in the lowest position in the oven

-  prior to putting your bird in the oven, cover each drumstick with tin foil to prevent overcooking. (note: this foil should be removed about half an hour before the turkey is finished, to ensure a nice uniform browning of the skin.)  

-  cooking time for our turkeys is 9 or 10 minutes per pound. We realize this is quite a bit less than is usually suggested; however, we’ve found that our turkeys generally cook faster than others. Because of this, we strongly advise that you have a good cooking thermometer on hand. Your turkey should be removed from the oven when both the thickest part of the thigh and breast read 165.

-  after this, set the whole kit and caboodle aside to rest for about half an hour, prior to any slicing or parting out.

**All of these instructions assume that you have neither brined nor stuffed your turkey,  you should adjust your cooking time accordingly if you have done either. It is commonly thought that stuffing a bird adds about five minutes per pound to the cooking time, and it is still up for debate as to whether brining (slightly) lengthens or shortens cooking time. The surest way to know your bird and stuffing is finished, is to check that the thigh, breast, and stuffing have all reached 165 **

**Basting your turkey with the drippings every half hour to hour never hurts, and ensures that you’ll have a lovely golden-brown turkey. But is not necessary for the centerpiece of your meal to turn out well**

Recipes modified from AllRecipes.com, and MyRecipes.com

Since fall is certainly here, and we’ve just published a blog on bulk orders and their virtues in the world of local food, we thought it might be good to follow it with a recipe. After a little looking around, and much deliberation as to which meat in the bulk orders we wanted to feature, we decided the old French Coq Au Vin (rooster with wine) would be a perfect fit. 

Coq Au Vin, is an ancient recipe with its roots in the Roman times, but was only documented as late as the 1800’s. It’s use of an old hen—who might no longer be a productive member of a flock of egg-laying chickens, just as the stewing hens are that we butcher each season and add to our bulk orders—or and old rooster, is not only a practical way to make use of an animal that no longer serves the purpose it once did, but it is also a tasty one! Many of the recipes I have looked at call for thighs or drumsticks, but here we've found one that follows the more traditional use of a whole hen. 

Don't be afraid to add root crops like potatoes or carrots, which are abundant this time of year, and will add a nice touch to the broth. 

Here is a recipe by Julia Childs that we thought looked amazing. Hope you enjoy it!

INGREDIENTS

• 1/2 cup lardons (or very thickly sliced bacon), cut into 1/4- by 1 1/2-inch strips (optional)
• 2 or more tablespoons olive oil
• 1 to 2 stewing hens, parted, thoroughly dried
• 1/4 cup Cognac or Armagnac
• Salt and freshly ground black pepper
• 1 bay leaf
• 1/4 teaspoon dried thyme
• 20 pearl onions, peeled
• 3 tablespoons all-purpose flour
• 2 cups red wine, preferably Burgundy, Côtes du Rhône, or pinot noir
• About 2 cups homemade chicken stock, or beef stock
• 1 or 2 garlic cloves, mashed or minced
• About 1 tablespoon store-bought or homemade tomato paste
• 3/4 pound fresh mushrooms, trimmed, rinsed, and quartered 

recipe adapted from Julia Childs. 

In years previous, the coming of fall—and then winter—meant that people were charged with the task of harvesting and storing most of their own food. Thus, they ate very seasonally, and locally, as I talked about in the previous blog.

Since many of us live in cities, or towns in which we don’t have access to enough land to grow our own food, we have the opportunity to engage in the other part of the cycle. We can ‘harvest’ our own food in a way by buying from a local farmer that we know personally, and we can certainly store our own food. That’s where buying in bulk comes in. By being able to store your own food, and in large quantities, you can participate in a cycle much like that of pre-grocery store days.

Not only can we return to a more traditional way of dealing with our foods, but we can enable very simple way of producing that food. On the farming end, having customers who are willing to buy fresh products throughout the spring, summer, and early fall months, and store their own meats during the late fall and winter, means that we can pasture raise our poultry and pork.

This means that there isn’t a problem with manure build up, since it’s already spread throughout the fields, and our shelters can be as minimal as hoop houses, since we don’t have to worry about keeping animals out of the elements through the winter months. Storage for large quantities of frozen meats doesn’t present too large a challenge either, since you as customers would store enough meat for yourselves to eat through the colder months,  when pasture raising isn’t possible locally.

Not only is bulk ordering in preparation for the colder months helpful for local farmers, but it is also good for the customers. As a member of a family who has always been relatively traditional in their food practices, I can tell you that it feels wonderful to be able to open my freezer and see the pork chops from the farm on the other side of town, and the ground beef from a ranch in the hills to the east of my neighborhood. It gives me a sense of not only self-sufficiency, but also a feeling of being a part of a bigger picture. By buying locally, and stock piling for the winter, I am completing the third link in the very short chain of local food.

At Copicut, we are lucky enough to be able to produce and store our own meats. But a huge part of the cycle of our farm is the sale of bulk orders in the fall to those who would like to participate in the short local food chain we have the honor of producing for. If you’re interested in some of the bulk options that we offer, feel free to look at the link below!

Happy Fall!

Bulk Orders 

        Just as in years past, we are offering two options for bulk ordering chicken, and one for pork. If you are interested, please take a moment to look over them, and reserve your order, to be picked up at you local market in the next couple of months!

https://www.copicutfarms.com/collections/bulk-orders

please feel free to call or email Elizabeth with any questions you might have! 

 Eating seasonally and locally has become a popular trend in the last several years, and many people are being introduced to the idea of really knowing where (and when) their food stuffs come from. Or should I say, re-introduced? In the not too distant past, just over one hundred years ago actually, one had to either buy what was in season in their area, or have other desired goods shipped to them caned or dried or otherwise preserved, since refrigerated transport had not yet become commonplace.

 Don’t get me wrong, I don’t want to bash supermarket chains, or the food shipping industry. I like eating a juicy mango while the snow falls outside my window just as much as the next guy; and that industry supports our world’s population today in a way that local, seasonal, small scale food could not.

Nevertheless, I think as we become more aware of where our food comes from, we inevitably become more aware of when it should come. Eating seasonally goes hand in hand with eating locally, since customers and farmers can have a more long-lived relationship. In summer of course, vegetable farmers can sell bountiful harvests of squash, greens, peas, tomatoes, herbs, broccoli, and many many kinds of fruits. We as livestock farmers can sell fresh meat, eggs sometimes laid within the last twenty-four hours, and all in an abundance that cannot be achieved in the winter months.

In winter, vegetable farmers have more success with root crops, and things like cabbage and kale. We also have to change our operation; downsizing the flock of laying hens from roughly fifteen hundred, to five hundred, and stopping all pork and poultry production, since pasture-raising in several feet of snow is less than desirable for all parties involved.

So, for something more than a fair-weather friendship to be sustained  between customers and producers on the local scale, we as farmers have to be willing to stockpile, freeze, and preserve as much as we can for sale at a later date, and customers have to be willing to do some diet altering and preserving of their own.

That’s all very wintery and serious though, and since we are at this moment in the full swing of summer’s bountiful production, take a while this week to enjoy a very seasonal recipe! 

Chicken with Summer Squash Salad and Fresh Herbs

 FOR THE CHICKEN
 2-2 1/2 pounds split breast chicken
 2- 2 1/2 cups (or to cover) low-sodium chicken broth (preferably homemade)

 FOR THE SALAD
 4 to 5 medium zucchini and/or yellow summer squash
 1 14- to 16-ounce can garbanzo or cannellini beans
 1/3 cup coarsely chopped green or purple basil leaves
 1/4 cup coarsely chopped mint leaves
 1/4 cup snipped or chopped chives
 1/3 cup pitted, brine-cured Kalamata or similar black olives, drained, for garnish

 FOR THE DRESSING
 Juice of 1 1/2 large lemons (about 1/3 cup)
 1/4 cup extra-virgin olive oil
 1 tablespoon Dijon-style mustard
 1/4 teaspoon salt
 1/4 teaspoon freshly ground black pepper

SERVINGS: 4 - 5

(for the Salsa Verde)

• 1 cup loosely packed flat-leaf parsley leaves
• 1 cup loosely packed mint leaves
• 1/2 cup loosely packed dill sprigs
• 1/4 cup olive oil
• 1 tablespoon Dijon-style mustard
• 1 tablespoon fresh lemon juice
• Freshly cracked black pepper

(for the Salad)

• 6 fingerling potatoes
• 1 sprig mint
• Kosher salt
• 2 cooked chicken breast halves, cut into thick strips or shredded
• 1 tablespoon capers (preferably salt-packed), rinsed and drained
• 2 ounces baby arugula leaves

INSTRUCTIONS

1. For the salsa verde: Combine the parsley, mint, dill, oil, mustard, lemon juice and pepper in a food processor; pulse just until coarsely chopped.
2. For the salad: Combine the potatoes, the sprig of mint and a generous pinch of salt in a medium saucepan. Add enough cool water to cover by at least 1 inch, and bring to a boil over medium-high heat. Cook for 15 minutes or until the potatoes are just tender enough to pierce with a sharp knife.
3. Drain; cut the potatoes in half lengthwise and return them to the (empty) saucepan over low heat along with the chicken and capers. Toss to incorporate; cook just long enough to warm everything through. Turn off the heat.
4. Add the salsa verde to the saucepan and toss gently to coat.
5. Divide the arugula between plates. Top with the dressed salad. Serve right away.

Adapted from “No Time to Cook: Fresh and Easy Recipes for a Fast Forward World," by Donna Hay (Hardie Grant, 2008). As seen in The Washington Post.

Yield: 4 Servings

INGREDIENTS (For the Ribs)

• 3 pounds bone-in country-style pork ribs
• Kosher salt and freshly ground black pepper
• 3 tablespoons vegetable oil
• 1 carrot, chopped
• 1 stalk celery, chopped
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1/4 cup apple cider vinegar
• 1 teaspoon crushed red pepper flakes
• 2 bay leaves
• 2 1/2 cups chicken stock
• Creamy Polenta, recipe follows
• 2 tablespoons chopped fresh parsley, for garnish

INSTRUCTIONS

1. Pat the ribs dry and sprinkle with salt and pepper.
2. Heat 2 tablespoons of the oil in a Dutch oven over medium-high heat and brown the ribs on all sides, working in batches if needed. Remove the ribs and set aside.
3. Add the remaining 1 tablespoon of oil to the Dutch oven and reduce the heat to medium. Add the carrots, celery, onions and some salt and pepper and cook until soft, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomato paste and cook, stirring, to remove the raw flavor, about 3 minutes. Deglaze the pan with the vinegar, and then add the red pepper flakes and bay leaves.
4. Add the ribs back to the pan and add enough stock to reach halfway up the sides of the ribs. Bring the pan to a simmer, cover and place in the oven. Braise until the meat is tender, about 1 1/2 hours. During the last half hour, uncover to allow the liquid to reduce and the pork to brown.
5. Serve the ribs with Creamy Polenta, spooning the sauce on top, and garnishing with parsley.

INGREDIENTS (For the Polenta)

• Vegetable cooking spray
• 1 1/3 cups half-and-half
• 1 cup milk
• 2 tablespoons butter
• 1/3 cup coarse polenta, or corn grits
• Kosher salt
• 1/2 cup grated Parmesan 
• Freshly ground black pepper

INSTRUCTIONS

1. Spray the insert of a slow cooker with cooking spray (for easier clean up) and preheat on high.
2. In a medium saucepan, add 1 cup of the half-and-half, the milk, 1 tablespoon of the butter and the polenta. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep the mixture lump-free. Boil for 2 to 3 minutes. Pour the mixture into the slow cooker and cook on high for 2 hours, stirring once or twice per hour. 
3. Once you are ready to serve, open the slow cooker and whisk in the remaining 1 tablespoon butter, the remaining 1/3 cup half-and-half and the Parmesan. Salt and pepper conservatively since the polenta will be served with a robustly salted dish.

Recipes courtesy Melissa d'Arabian

Yield: 4-6 servings

Time: 3-4 hours, plus marinating 

INGREDIENTS

• 1 (approx.. 3 pound) bone-in, skin-on pork shoulder roast, fat trimmed to 1/4-inch thickness
• ¼ cup chopped fennel fronds
• ¼ cup chopped fresh rosemary
• 2 teaspoons chopped fresh sage leaves
• 5 garlic cloves, grated or mashed to a paste
• Finely grated zest of 1 lemon
• 1 ½ tablespoons kosher salt
• 1 teaspoon fennel seed
• ¾ teaspoon red pepper flakes
• ½ teaspoon black pepper
• ¼ cup extra-virgin olive oil

INSTRUCTIONS

1. Score skin and fat all over pork, taking care not to cut down to the meat.
2. In a food processor or mortar and pestle, combine fennel fronds, rosemary, sage, garlic, lemon zest, salt, fennel seed, red pepper flakes and black pepper. Pour in oil. Pulse or mash until it forms a paste. Rub all over pork. Transfer to a large bowl and cover with plastic wrap. Refrigerate at least 6 hours and preferably overnight.
3. Remove pork from refrigerator 1 to 2 hours before you want to cook it. Heat oven to 450 degrees. Transfer pork to a rimmed baking sheet and roast 35 minutes. Reduce temperature to 325 degrees and cook an additional 2 to 3 hours, until a thermometer inserted into the thickest part of the meat reads 180 degrees, which will give you sliceable, tender meat.
4. Transfer pork to a cutting board and let rest 15 to 30 minutes before serving. Make sure everyone gets some of the cracklings.

NOTE: Roast takes approximately an hour per pound to cook. Adjust cooking time accordingly.

Recipe courtesy of Melissa Clark, The New York Times

INGREDIENTS

• 1 small red onion (may substitute yellow or Spanish onion)
• 2 cloves garlic
• 1 to 2 pieces jarred roasted red pepper (or roast your on grill or over stove flame)
• 1 pint cherry tomatoes
• 2 boneless, skinless chicken breast halves (about 1 pound total)
• Fine sea salt
• Freshly ground black pepper
• 1 tablespoon grapeseed oil (may substitute coconut oil)
• 2 teaspoons Spanish smoked paprika (pimenton)
• 1/4 cup blanched or skinless slivered almonds
• Leaves from 1 stem fresh oregano (may substitute 1 teaspoon dried oregano)
• 1/2 large lemon

INSTRUCTIONS

1. Mince the onion and garlic. Drain the roasted pepper(s), as needed, then cut them into small pieces. Cut each tomato in half.
2. Discard any excess fat from the chicken breast halves and remove any tenderloins (reserving them for another use), then cut the chicken breast halves crosswise into 1/2-inch-wide slices. Season lightly with salt and pepper.
3. Heat the oil in a large skillet, preferably nonstick, over medium heat. Once the oil shimmers, stir in the smoked paprika; cook for 10 seconds, then add onion, garlic, chicken, tomatoes, and peppers. Increase the heat to medium-high; stir-fry for about 4 minutes or until no trace of raw chicken remains (you may have to cut into a piece to check) and the tomatoes have softened.
4. Stir in the almonds and oregano leaves, and stir-fry for 30 seconds or so. Taste the mixture, and add more salt and/or pepper as needed. Remove from the heat.
5. Squeeze the juice of the lemon half evenly over the skillet contents, being careful to avoid introducing seeds; divide between individual plates and serve right away.

Adapted from “Lean in 15: 15-Minute Meals and Workouts to Keep You Lean and Healthy,” by Joe Wicks, Courtesy of The Washington Post

Servings: 8 to 10 {one 9-inch pie}

INGREDIENTS

• 5 cups chicken broth
• 1 cup diced carrot
• 2 1/2 pounds chicken breasts and thighs (skin on, bone-in)
• 1/4 pound diced bacon
• 1 small fennel bulb, trimmed and thinly sliced (about 2/3 cup)
• 2 leeks, white and pale green parts only, rinsed and sliced into thin rounds (about 2 cups)
• 1 onion, diced
• 5 tablespoons butter
• 5 tablespoons flour
• 2 1/2 cups milk
• 2 tablespoons lemon juice, more to taste
• 1 tablespoon lemon zest
• 1 tablespoon finely chopped rosemary
• 1 tablespoon finely chopped parsley
• Salt and pepper
• 1 egg, lightly beaten
• 1 recipe basic savory pie dough,chilled (see recipe below)

INSTRUCTIONS

1. Heat the oven to 400 degrees.

2. In a large Dutch ovenor heavy-bottom pot, bring the broth to a boil. Add the carrots and reduce the heat to a simmer, cooking until the carrots are slightly softened, about 5 minutes. Add the chicken pieces and continue to simmer until the chicken is just cooked through (it will be firm and opaque), about 10 minutes. Remove from heat and strain the chicken and carrots from the liquid (discard or save the liquid for another use). When the chicken is cool enough to handle, remove and discard the skin and bones and chop the meat roughly into 1-inch pieces. Set aside.

3. Heat the Dutch oven over medium heat. Add the bacon and cook until it has browned and rendered its fat, stirring frequently, 8 to 10 minutes. Drain the bacon on paper towels, leaving the bacon fat in the pot. Add the fennel, leeks and onion, and continue to cook, stirring occasionally, until the vegetables are softened and slightly translucent. Stir in the chopped chicken and carrots and cook, stirring occasionally, for 5 more minutes to marry the flavors.

4. While the vegetable are cooking, in a medium, heavy-bottom saucepan, melt the butter over medium heat. Whisk in the flour until thoroughly combined to form a roux, then whisk in the milk. Increase the heat and stir constantly just until the mixture comes to a simmer and thickens, 3 to 5 minutes. Remove from heat.

5. Pour the sauce over the chicken and vegetables and stir to incorporate. Stir in the lemon juice and zest, reserved bacon, rosemary, and parsley. Season with 1 teaspoon salt and one-fourth teaspoon pepper, or to taste, and add additional lemon juice if desired. Remove from heat.

6. Line a 9-inch deep-dish pie plate with bottom pie crust and fill with the chicken mixture. Cover with top crust, trim the edges and crimp to seal.

7. Brush the top of the pie gently with the lightly beaten egg and cut a few small steam vents in the top. Place the pie on a cookie sheet and bake until golden and fragrant, about 45 minutes. Cool slightly before serving.

Basic Savory Pie Dough

Total time: 15 minutes, plus freezing and chilling times

Servings: Makes enough dough for one double-crust, 9-inch pie

INGREDIENTS

• 1/2 cup lard or vegetable shortening
• 1/2 cup (1 stick) butter
• 2 2/3 cups flour
• 1 teaspoon salt
• 5 tablespoons cold water

INSTRUCTIONS

1. Freeze the lard and butter until solid, at least one hour (up to overnight).
2. In a large mixing bowl, mix together the flour and salt. Using the coarse side of a grater, grate the frozen lard and butter into the flour. (If the lard or butter begins to stick, dust the grater lightly with flour).

Recipes courtesy of the LA Times

INGREDIENTS

• 2 pounds small waxy white or yellow potatoes, roughly about the same size
• 6 ounces thick-cut bacon, diced
• ½ cup thinly sliced shallot
• 3 tablespoons whole grain mustard
• 1 tablespoon red wine vinegar, more to taste
• ¼ teaspoon kosher salt, more as needed
• Black pepper, as needed
• Chopped parsley, for garnish

INSTRUCTIONS

1. Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them. Transfer to a large bowl.
2. Meanwhile, fry bacon in a large skillet over medium-high heat until crisp. Remove with a slotted spoon and transfer to a paper-towel-lined plate.
3. Stir shallots into the skillet with the bacon fat and fry for a minute, until just slightly crisped. Remove from heat.
4. In a medium bowl, whisk together mustard, vinegar, salt and pepper. Whisk in shallots and bacon drippings. Crumble in bacon. Immediately toss potatoes with dressing. Adjust seasonings if necessary. Garnish with parsley and more vinegar if you like and serve warm or at room temperature.

Recipe courtesy of Melissa Clark, The New York Times

Yield: 4 Servings

INGREDIENTS

• 1 ½teaspoons kosher salt, more as needed
• 1 bay leaf
• 1 cup fine polenta (not quick cooking)
• 5 ounces seeded and peeled butternut squash, coarsely grated (1 cup)
• 3 tablespoons unsalted butter
• Black pepper, as needed
• 1 tablespoon extra-virgin olive oil, more as needed
• 1 ½ pounds sweet or hot Italian pork sausage, sliced into 1/4-inch rounds
• 2 teaspoons minced rosemary
• 1 teaspoon fennel seeds (optional)
• 2 small onions, peeled, halved, and sliced into 1/4-inch half moons
• Rosemary sprigs, for garnish (optional)

INSTRUCTIONS

1. In a large pot over medium-high heat, combine 4 1/2 cups water, the salt, and the bay leaf. Bring to a boil. Slowly whisk in polenta. Stir in squash. Reduce heat to medium-low and simmer, stirring frequently, until polenta and squash are very tender, 20 to 30 minutes. If the mixture gets too thick while cooking, add a little more water to the pot. Stir in butter and black pepper. Taste and adjust seasoning if needed.
2. While polenta cooks, heat 1 tablespoon oil in a large skillet over medium-high heat. Add sausage, rosemary and fennel seeds if using. Cook, stirring occasionally, until the meat is golden and cooked through, 7 to 10 minutes. (Do this in batches if necessary, adding oil if the pan looks dry.) Transfer to a paper-towel-lined plate.

Recipe courtesy of Melissa Clark, The New York Times

Yield: 8 servings

INGREDIENTS

• 2 pounds bone-in thighs and/or drumsticks
• Salt and pepper
• 2 tablespoons olive oil
• 1 large onion, diced (about 1 1/2 cups)
• 1 large sprig thyme, plus 1 teaspoon freshly chopped leaves
• 1 bay leaf
• 1/2 cup white wine
• 2 cups basmati rice, rinse until water runs clear
• 8 ounces mushrooms, sliced 1/4-inch thick (or mix of assorted mushrooms)
• 2 cups hot chicken broth (no salt added, preferably homemade)
• 3 tablespoons unsalted butter
• 1 cup frozen peas, cooked for 2 minutes in salted water (optional)
• 2 small garlic cloves, smashed to a paste with a little salt
• 3 tablespoons roughly chopped parsley

INSTRUCTIONS

1. Heat oven to 350 degrees. Season chicken generously with salt and pepper.
2. Sear chicken in pan on medium-high heat until golden brown, approx. 5 minutes per side. Set aside.
3. Once cool enough to handle, pull chicken from bones and rough chop. Reserve bones and skin for stock.
4. Pour olive oil into a 4-quart enamelware Dutch oven or similar heavy pot and set over medium-high heat. Add onions and cook, stirring, until nicely browned, 8 to 10 minutes, then season with salt. Add chicken, thyme sprig and bay leaf, and continue to cook, stirring, for 2 minutes more.
5. Add wine and simmer briskly until reduced by half, about 5 minutes.
6. Add rice and a large handful of mushrooms and stir to combine. (Reserve most of the mushrooms for garnish.) Add broth and bring to a simmer. Check broth for seasoning and adjust.
7. Cover pot and cook for 10 minutes over medium heat. Transfer pot to oven and bake for 20 minutes. Finally, remove from oven and let rest for 10 minutes off heat.
8. While rice is baking, sauté remaining mushrooms: Melt butter in a large skillet over high heat. Add mushrooms, season with salt and pepper and cook, rapidly stirring, until they have softened and browned, 5 to 7 minutes. Add peas, if using, and heat through. Turn off heat, then add reserved chopped thyme, the garlic and the parsley. Toss to coat well.
9. Fluff rice, then top with sautéed mushrooms and serve.

Notes: Can use left over chicken or leave chicken on bone and bake. (Baking time may need to be increased if chicken is left on bone.)

Recipe adapted from David Tanis, The New York Times

INGREDIENTS

• 1 chicken (4 pounds), cut into 2 wings, 2 breasts, and 2 whole legs
• Salt and pepper, to taste
• 1 tablespoon vegetable oil
• 1 head garlic, coarsely chopped (use less if you like)
• 2 carrots, coarsely chopped
• 2 ribs celery, coarsely chopped
• 1 onion, coarsely chopped
• 1 can (28 ounces) imported whole tomatoes, drained and crushed in a bowl
• 4 sprigs fresh thyme
• 3/4 cup white wine
• 1 cup chicken stock

INSTRUCTIONS

1. Set the oven at 325 degrees.
2. Sprinkle the chicken all over with salt and pepper. In a flame-proof casserole, heat the oil until it is very hot. Brown the chicken pieces for 5 minutes, turning often, or until they are golden brown all over. Remove them from the pan.
3. Add the garlic, carrots, celery, and onion. Cook for 5 minutes, stirring often, or until the vegetables soften.
4. Add the tomatoes, thyme, wine, and stock. Return the chicken pieces to the pan.
5. Bring the liquids to a boil. Cover with the lid. Transfer to the hot oven and cook the chicken for 1 1/2 hours or until the chicken is falling off the bone. Remove the thyme and serve at once.

Recipe courtesy of Carlos Rosario, as seen in The Boston Globe