Crew Member Highlight:
Elizabeth comes to us from Americorps where she spent days at a time camping and hiking into the wilderness bush whacking & clearing trails. She loves rock climbing and is an overall outdoors enthusiast! She has wanted to farm for a long time and this is her first year farming. Here's Elizabeth harvesting parsley. She is a solid part of the Oak Spring crew!
Please mark your calendars -
Regular CSA shares are suspended for the week of July 11th.
Lisa and her family will be on vacation but staff says we have SO much food!
So we will offer an optional, build your own CSA share for delivery Tuesday July 12
If you want a delivery Tuesday July 12th you'll need to be a part of farm stand.
Farm stand will be available for on farm pick up as well and it will look much like it usually does with pick up from 1-5pm.
Click the link in next Friday's email to build your share.
Signing up for farm stand does not automatically provide you with a share; it just means you'll be notified when a farm stand delivery is available.
We will only make deliveries on Tuesday July 12 (not Thursday) so the crew has a break and some time to get all the fall crops in the ground!
This week's recipe:
Lisa's Best Roasted Chicken!
OSF 5.5-6# chicken
carrots, celery, onion, rosemary, olive oil
garlic powder, salt, pepper, smoked paprika
Preheat oven to 400F.
Pat chicken dry & rub all over with olive oil, then season generously inside and out with salt, pepper, garlic powder and smoked paprika. Add a sprig of rosemary in the chicken cavity.
Layer thick slices of onion, stalks of celery and whole carrots on the bottom of the roasting pan. Place chicken on top of the veggies, breast side down and roast in the 400f oven for 30 minutes.
After 30 minutes, remove pan from oven, flip chicken so it's breast side up, (I use wooden spoons, one inside the cavity one to help flip) turn oven down to 350F and put chicken back in.
bake chicken uncovered in the 350F oven until no longer pink at the bone and the juices run clear, about 1 hour and 15 minutes for a 5.5-6# bird.
An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C). Remove from heat and baste with drippings. Cover with aluminum foil and allow to rest about 30 minutes before serving.
Bon Appetit!
