Fresh Ideas for Fresh Foods

Since Wednesday, when I brought home my first Fresh Fork Market bag,  I have had a lovely frozen pasture-fed young chicken staring at me from my fridge. While I am not intimidated by a whole chicken, I usually use them for soup.  But the long hard Cleveland winter of 2014 included one too many batches of chicken noodle soup for me.  I needed to come up with another chicken plan. Fresh Fork Market recipe to the rescue! On their website ( I found a plan for using a whole chicken in several meals for a week.

The chicken-for-a-week plan begins with roasting the chicken. I followed the recipe ???????????????????????????????instructions exactly – well, almost. Instead of softening the butter, for unknown reasons I melted it in the microwave. So much for spreading an herb butter under the chicken skin. I put my melted butter in the fridge, hoping it would harden up quickly while I chopped the veggies. A few minutes later, not much progress on that butter. I needed to keep things moving, so I opted to use some minced garlic, dried basil and dried Italian seasoning (not in the recipe) to make a very soft paste with my now semi-melted butter. Using the back of a large spoon, I was able to spread this under the chicken skin. In about 20 minutes’ time, I had this “spring chicken” ready for roasting.

While the chicken was in the oven, I did a little gardening, a load of laundry and even took a 15 minute power nap – no time wasted there! A little over 3 hours later, with the house smelling wonderful,  I pulled this juicy, tender chicken from the oven. Removing the legs cooked chickenand wings and slicing the chicken breast was a breeze and are now ready for a quick dinner and some chicken salad for a lunch. The bones and carcass will be used to make chicken stock tomorrow, which will go in my freezer for later use. (This is all explained on the FFM instruction/recipe sheet.) Not bad for about 30 minutes of actual work!

On a side note: Last evening, using the fresh  strawberries from my FFM bag, I made my daughter’s favorite summer bedtime snack – Strawberry Watermelon Slush. I’ve been making this refreshing easy recipe for so long I don’t even know where it came from.   Here’s the simple details if you want to give it a try:

  • 2 cups strawberries, hulled and sliced in halfyummy-strawberries_2753390
  • 2 cups watermelon, cubed
  • 1/3 cup sugar or other natural sweetener
  • 1/3 cup lemon juice (I prefer fresh squeezed)
  • 2 cups ice, crushed if possible

Process the first four ingredients in a blender until very smooth.  Add the ice and blend until ice chunks are gone.  Serve immediately in beverage glasses, garnished with a sliced strawberry if desired. Now that makes it feel like a Cleveland summer!



About Deb Ashley

At home, Deb is the wife of Mark and mom of three adult children. She enjoys cooking, taking care of a small but somewhat productive garden, feeding the local community of birds and other assorted critters, and taking naps with her dog Mandy. Her passions include teaching, writing and music. In the community, Deb enjoys working alongside her husband in his role as a pastor. She is involved in teaching and encouraging women from all walks of life through book studies, counseling, and speaking opportunities.
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