this week's fresh pick is snow peas. the peas are just starting to come on. it appears that some sugar snap peas were planted in with the snow peas, but i'm not yet sure. shareholder please give us some feedback on the peas when you can.
also on the fresh list this week is butter crunch head lettuce and baby spinach. the greens provided in the shares for the next 2 weeks are the last crop of spinach and lettuce until fall. we will have some turnip greens, beet tops and other interesting options for greens yet, but quantity will be limited until the weather cools again.
strawberries are still coming on. we will also have chives and lemon balm. there will be more, just not sure yet what will be ready.
we will have fresh chickens again this week! we can accommodate extra chicken in lieu of beef or pork in your shares. just let us know at pick up and we can make the switch.
we are featuring recently processed mutton. mutton is older sheep, not lamb. it has a stronger lamb taste. if you are feeding it to children, i suggest cooking with red wine to tame down the flavor for sensitive palates. for me, on the other hand, i love it, so bring it!
i have a fantastic chicken bbq recipe listed below. for those of you in indiana familiar with the port-a-pit chicken bbq, this marinade recipe is very close to it.
enjoy this week's shares!
chicken bbq marinade
serves/makes:1 qt. approx.
• 1 lb butter
• 1 cup water
• 1 cup vinegar (herb vinegars work best)
• 4 tbsp salt
• 1 tbsp pepper
• 4 tbsp worcestershire sauce
• 2 t. Mrs. Dash Chicken Grilling Blend
• boil together. this stores well in fridge.
I marinade overnight and use this marinade for basting. Use a nice smoky wood while grilling for best flavor.