So my date with the farm was out of this world. Its a nearby farm in Hollis, NH, that I'd driven by and heard good things about, but never visited. Well now I'm a lifer! Lull Farm has so many amazing fruits and vegetables, and the vast majority of them are grown on site. 69 varieties of heirloom tomatoes, 22 varieties of vine (cherry) tomatoes! Kinds of squash I've never seen before and have no idea how I'd cook. The farm is also located on an apple orchard, and all you can see for acres is lines and lines of apple trees. There are even a couple apple trees in the middle of the parking lot! I may have helped myself to an apple or two...seemed to me like this is their way of offering samples to their patrons!
While walking around the farm stand I found all of the produce I normally buy in the store, plus so many other things that I now want to try. AND they have cider donuts and pumpkin whoopie pies, two of the most delicious treats ever. I bought a whole slew of tomatoes, Swiss Chard, mushrooms, cider donuts, fresh rosemary, fresh basil, red-skinned potatoes, and some aged cheddar cheese. I put the cheese on an apple I picked on the way out, and it was so good. Tasted like fall!
Dinner tonight: Skillet Rosemary Chicken with a side of Swiss Chard.
I found the chicken recipe on the FoodNetwork, but made some changes to make it a little healthier (like using skinless, boneless breasts instead of skin-on, bone-in breasts).
Skillet Rosemary Chicken Ingredients:
- 1 pound small red-skinned potatoes, halved
- 2 sprigs fresh rosemary, plus 1 heaping tablespoon leaves
- 1 clove garlic, smashed
- Juice of 2 lemons (reserve squeezed halves)
- 4 boneless, skinless chicken breasts (about 6-8 ounces each)
- 10 ounces crimini mushrooms, halved
- Red pepper flakes
- 2 tablespoons olive oil
Pile the rosemary leaves, garlic, 1 1/2 teaspoons salt and red pepper flakes (amount according to personal taste) on a cutting board.
Mince and mash into a paste using a large knife. This took me about 5 minutes.
Its easiest if you hold down the pointy part of the knife and chop repeatedly up and down with the handle.
Turn the chicken over, then add the mushrooms and potatoes and squeeze the juice of the remaining lemon.
Add the rosemary sprigs and the squeezed lemon halves to the skillet, then transfer to the oven and roast (uncovered) until the chicken is cooked through, about 20 minutes.
Bring a large pot of water to a boil. Add the stalks first.
After about 5 minutes, add the leaves. Boil on medium for another 10 minutes.
Dinner is served:
|Salt and Pepper Swiss Chard to taste. Add butter if desired!|