November 2019, week 2

November 2019, week 2

We don't often think of winter as a farm season. Farms tend to drop off our radar this time of year. But although it's true that not many plants grow in the cold, something else grows when we continue to build connections between each other and delve more deeply into our community. The farm isn't just about produce. It's not even mainly about produce. It's about creating a space where people can come without expectations and leave feeling fulfilled. When your signs of winter come together - when you feel in your bones that the season has changed - the farm welcomes you. We savor the cold together, as the necessary path to everything that the distant spring will bring.

This week in your simple share...

Baby carrots - one bunch
Spiced Oven Baked Potatoes and Baby Carrots

Fennel bulb - one bulb
Leek Fennel and Walnut Soup

Radish - one bunch
Roasted Radish and Brussel Sprout Salad

Lettuce - one bag
BLT Pasta Salad

Potatoes - 2 lbs
Mashed Potato Puffs

Large onion - one large onion
French Onion Chicken
2 large Sweet Onions (sliced)
4 Tablespoons Butter
(1) 14-ounce can Beef Broth
4 Chicken Breasts (pound to uniform size)
2 Tablespoons Olive Oil
1-2 teaspoons Salt
1 teaspoon Pepper
1 teaspoon Thyme
1 1/2 Tablespoon Cornstarch (or Flour)
4 Slices Provolone Cheese
4 Slices Swiss or Mozzarella Cheese
Parsley or Fresh Herbs to garnish
1/2 cup Shredded Parmesan Cheese (optional)
Preheat oven to 400 degrees. Heat oven-safe skillet over medium-high heat.  Add butter to skillet and let melt. Add sliced onions and stir around to coat with butter. Continue to cook, stirring often, for about 15 minutes or until onions are translucent and softened. 
Meanwhile, sprinkle chicken breasts with olive oil, salt, pepper, and thyme. Once onions are done cooking, remove onions from the skillet and set aside.  Place chicken breasts in pan and cook for 5 minutes per side. Remove chicken from skillet and place on a plate. Cover with a paper towel to keep warm. Return onions to skillet and sprinkle the cornstarch or flour over onions. Stir. Pour in beef broth and use a whisk to stir the mixture and make sure the cornstarch is completely dissolved. Once it is thickened, add the chicken back into skillet and spoon sauce all over the chicken. Top one slice of provolone cheese and one slice of Swiss cheese over each chicken breast. Transfer oven-safe skillet to preheated oven and cook for 8-10 minutes, or until the cheese is melted and chicken is cooked through. Spoon sauce and onions over the chicken. Garnish with parsley or Italian herbs. 
Sage - one bunch
Sage is a perennial, evergreen subshrub native to the Mediterranean region, though it has naturalized in many places throughout the world. The herb belongs to the mint family. It has a deep, piney, woody flavor, perfect for seasoning Thanksgiving turkey or adding warmth to roasted vegetables.

Butternut squash - one squash
Turkey and Butternut Squash Chili

Bone Broth - one jar
Epic Provisions

Sourdough Loaf - one loaf
Stoneground Bakery

See you next week!
-The Simple Share Team