CSA (Community Supported Agriculture) Cooking
As the weather turns warmer, the promise of CSAs are in the air. Community supported agriculture is such a brilliant concept but I have yet to support any local farms by joining a CSA since I garden so much myself. However, this year I noticed that a local farm I love is offering a poultry CSA including local, humanely raised chicken, eggs, and even turkey. This may be my first year of joining a CSA and I’m excited.
What is a CSA?
CSAs allow you to have direct access to high quality, fresh produce grown locally by regional farmers. CSA members or subscribers pay at the onset of the growing season for a share of the anticipated harvest; once harvesting begins, they receive weekly shares of vegetables and fruit. Often, CSAs also include herbs, honey, eggs, dairy products, and meat, in addition to conventional produce offerings.
One of the ways we show case the local Vermont chicken we serve at Green Mountain at Fox Run is in a lemon chive chicken salad, which is always a hit. The recipe is simple and delicious; give it a try. You can also add some diced carrots, peppers and onions and turn it into a great sandwich.
- 1¼ pounds skinless, boneless chicken breast
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- pinch of salt
- 1 teaspoon olive oil
- 1½ teaspoons Dijon mustard
- 1½ tablespoons mayonnaise
- 2 teaspoons chives
- 1 teaspoon lemon juice
- ½ teaspoon lemon zest
- Dash of cayenne
- Preheat the oven to 375° F.
- Toss chicken with spices, salt, and olive oil.
- In a single layer on a baking sheet, bake for 15 minutes or until just cooked.
- Let cool 10 minutes, then dice.
- Mix with remaining ingredients while chicken is still warm.
- Refrigerate for at least half an hour before serving.
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