06 October 2014


I'm slowly amassing a collection of PRODUCE PORTRAITS over on Instagram; it's as much a photography exercise as it is an OMG HOW GORGEOUS IS THIS RADISH/ONION/APPLE/ETC (because seriously). There's personality in a potato if you're eyeballing it the right way, and I've been spending a lot of time trying to do just that.

I've been spending more time THINKING about food, too – I took for granted for Y E A R S that I'm lucky enough to live in a place where I can buy an onion on Sunday that was pulled out of the ground on Thursday, and between weekend trips to the Farmer's Market + mid-week deliveries via From The Farmer, we've been taking full advantage of being able to EAT THE SEASON. Meals + menu-planning have gotten so much simpler because of it – when everything sings on its own, dinner becomes a matter of lining up a few key players and just letting them do their job.

With a Chicken from Groff's Content Farm, Apples and Onions leftover from last week's From The Farmer basket, and a few Black Radishes from Tree & Leaf, last night's S U N D A Y  S U P P E R might have been my favorite so far this Fall. The radishes were smoky and the apples were sweet and I could write a ten page love poem to the onion and my emotions still would not be fully expressed – and all with about ten minutes of prep (and a heavy hand with both sea salt + fresh dill). It was an E A S Y move for a sleepy Sunday night, and one I'll be making again/again/again.


1 Young Chicken, whole
1 medium Fuji Apple
1 large Onion
3-4 small/medium Black Radishes
a large handful Dill
Olive Oil and Sea Salt to taste

1. Halve the apple, slicing half and quartering the other, then do the same with the onion. Slice radishes.
2. Pre-heat oven to 400º, and place the chicken in a cast iron skillet. Stuff apple slices, onion, and dill between the breast and skin, and place the full apple and onion quarters in the cavity. Surround the chicken with the remaining vegetables, give it all a generous drizzle of olive oil, sea salt, and dill, then place in the oven.
3. Roast until skin is brown and crisped and the chicken is cooked through – this guy took a little over an hour. Let it rest for a few minutes before serving.


Labels: ,


Post a Comment

Links to this post:

Create a Link

<< Home