Meat and potatoes.. can you guess who cooked? Yep, the husband! But, no complaints from me, because chicken and potatoes is a great dinner, especially with fall slowly taking over summer. This meal was cooked the day after the prior meal, because we happened to have the food on hand for all of it, so we figured we might as well! A basic tomato and onion salad with oil in vinegar in the bowl using our own tomatoes now that they’re finally ripening on the vine. The darker color is because they’re mostly Brandywine Black tomatoes, a house favorite. The vinegar is the stuff we make ourselves using either our own mead or Yuengling lager – we very seldom use commercial vinegar anymore! Purple mashed potatoes you say? Yep, made from blue potatoes harvested from the garden earlier that week. The potatoes didn’t grow so well – our soil is full of clay despite 6 or 7 years of tilling in compost, it still can’t quite handle growing potatoes. They still have a wonderful color and taste, and cook up well, they just look like massive clumps of 3 or 4 potatoes that didn’t split up. The chicken was cooked a-la-beercan-up-the-chicken-butt and came out nice and tender. The beer used was Landshark, so not local, but it’s basically used for steam and isn’t a major contribution to the meal. Overall, really delcious!
Ingredients:
Chicken – Bendy Brook Farm
Potatoes – My Garden
Tomatoes – My Garden
Onion – Brogue Hydroponics
Blue Cheese – Birchrun Hills
Butter – Spring Creek Farms
Cider – North Star Orchard
Non Local – Olive oil, vinegar, chicken seasoning, pepper, salt, beer