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Almost Summer Picnic Menu from the Market

Recipe for June 3, 2007

Browse the market and fill your basket with the makings for a picnic in your backyard, the park or on a country pasture.  Pack your cooler, grab a blanket and you’re set to go.

  1. Whole New Carrots* dipped in a Green Goddess Dressing
  2. Radishes*
  3. Whole Roasted Chicken*
  4. Fresh goat or cows’ milk cheese* of your choice
  5. Fruit* Bread* and Jam*
  6. Slices of Angel Food Cake

Green Goddess Dressing

  • 1 cup mayonnaise
  • 3 tablespoons tarragon or white-wine vinegar
  • 3 green onions, chopped
  • 3 flat anchovy fillets, chopped, or 2 teaspoons anchovy paste
  • ¼ cup chopped fresh parsley
  • 2 teaspoons chopped fresh tarragon (or dried)
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Pulse mayonnaise, vinegar, green onions, anchovies, parsley, tarragon, salt and pepper in a food processor until dressing is pale green and herbs are finely chopped.  From Gourmet magazine, June 2007.

Easy Roasted Chicken

  • 1 3 to 3 ½ pound chicken, rinsed and patted dry
  • 1 lemon
  • 1 onion
  • Salt and pepper to taste

Preheat oven to 450 degrees.  Season the chicken all over with salt and pepper, stuff the cavity with the lemon and onion, quartered, and put in a roasting pan.  Roast for 45 minutes or the juices run clear when the thigh is pricked with a skewer.  Transfer the chicken to a cutting board and let the bird rest for 15 minutes.  Skip the lemon and onion if you’re in a hurry.

*Available at the Old Cheney Road Farmers’ Market