Bluegrass Farmers Market

Thought today would be a perfect time to share a recipe from Roger Postley from Tomatoes, Etc. Anyone who knows Roger, knows how precise he is so I am sharing this verbatim! :) Besides, editing it would ruin it...Roger has such a way with words!

Postley's“FIRST-COOKED-ON-AN-UPSIDE-DOWN-STEAM IRON”Chicken Noodle ‘Stew’

Copyright © 1963-2015 Roger H. PostleyTomatoes, Etc.All rights reserved.

2-3 lbs chicken thighs (with skin and bones)... these are easiest to use, but

any chicken parts will work.)

1-2 chicken bouillon cube(s)

1 can (or more) of chicken broth/stock (size is your choice...)

1-2 tsp. of dried dill weed (to taste)

1-2 tsp. of celery seed (to taste)

4-6 soup cans (from the broth can) of water (enough to cover the chicken)

1 lb. thin to medium-wide egg noodles

1-2 cups frozen green peas (or any other vegetables... also try diced raw onions!)

Salt - to taste (if you must…)

Add the chicken, bouillon cube(s), chicken broth, dill, celery seed, and water to a large pot. Bring to a simmer, and heat for 45-60 minutes. Turn off the heat. Remove the chicken to a plate and allow it to cool. When the chicken is cool enough to handle, pull off and discard the skin, fat, and bones. Tear or shred the chicken meat into bite-sized pieces and return to the pot of warm liquid.

Bring the pot to a simmer once again, and add the peas (or other vegetables) and the noodles. Simmer until the noodles are tender (check package for estimated time). This should cook down to a ‘stew-thick’ very richsoup. If you prefer a thinner soup with more liquid, add more water, stir, and heat for a few minutes.

Serve with hot bread/crackers and butter and add a tossed salad, for a full meal. This soup freezes very well. It is also delicious as a cold ‘pasta/congealed’ salad. It will store (covered) for a week in the refrigerator. Consider freezing in Ziploc™ bags in bowl-sized portions for microwave ‘nuking’ for individual servings....

This will make six to eight full bowls of almost stew-thickness ‘soup’!

E N J O Y !!!

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And, here's one from Kirby and Babette from Overman's BG Fruit & Vegetables...having your oven on will help warm up your home and enjoying these roasted veggies will warm your tummy! :)

Roasted Carrots and Parsnips

Ingredients

2 pounds parsnips, peeled
1 pound carrots, unpeeled
3 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 tablespoons minced fresh dill or parsley

Directions

Preheat the oven to 425 degrees F.

If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don't make the pieces too small. Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender. Sprinkle with dill and serve hot.
Enjoy!

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I have to admit that I love the way the members of the Bluegrass Farmers' Market share recipes, tips and hints with our customers. That's one of the reasons why our customers keep coming back...we know what we grow, raise, bake or make! And, we love to talk about it! :)

And, as much as I hate to have to mention this again, The Bluegrass Farmers' Market lost their lease with Pedal the Planet and Fast Signs. So, right now we are looking for a new location so that we can continue to bring you our homegrown goodness. If you have any suggestions, please email me at fromourfarms@aol.com and I will see that our search committee gets it.

The good news...The Bluegrass Farmers' Market at Azur Restaurant & Patio will open on March 28 with limited participation...think Easter lamb from Stone Burr Farm! I'll keep you posted on any updates.

Karin, your friendly BGFM blog gal