Tromboncino squash

I still have (well, had) two tromboncino squash fruits from last fall's harvest.

I have been impressed by how well they have kept over the winter. I just had them set on a shelf in the basement. I've had a couple of them develop a little bad spot at the end that then starts to rot. Once I cut that part off the rest is in good shape.

Butterflied chicken broiled and roasted

One more recipe from Cooking for Geeks (p. 206 if you are following along on the Home Edition). The tricky thing when roasting a bird is that there is an inside and an outside. And you'd really like to get a little browning, but not-too-much on the outside and also thoroughly cook the inside, but not-too-much.

This approach changes the topology of the bird so that the outside becomes the top, and the inside becomes the bottom. And you can use different heat and technique on each.

In this case broiling the "top" and then flipping and baking at 350 until done. Flipping turns out to be a little tricky since the skin is apt to come off.

Next Time: As it turned out, I needed some combination of more heat or more time (or to replace my d*&!% probe thermometer that broke). I had assumed that since I had a smallish bird (4 pounds) it would take less or close to the 25 minutes called for. But the meat didn't really get fully cooked. I also managed to broil it a little too long. Checking as it cooks is a good idea. I was just a little too distracted with other things at the time.

So, this is one I want a redo on once I get a new probe thermometer. 

Roast chicken

I got a nice looking whole chicken roaster from Natures. I don't recall ever actually roasting a chicken so I decided to try an simple whole roast chicken recipe.

I coated the raw chicken with a mixture of salt, sugar, and Powder Douce.
I let that rest in the fridge for a day.
Then stuffed the cavity with 5 crushed garlic cloves and 5 sprigs of fresh rosemary from the garden.
And roasted in a preheated 500 degree oven for 15 minutes.
Then down to 450 for 15 minutes.
There were no drippings to speak of. so after about 15 more minutes at 425,
I basted with 1 Tbs of melted butter.
Then 15 more minutes.
The temp probe wasn't up to 180 yet, So it took 10-15 more minutes for the temp to read 180.
Then out of the oven to rest for 20 minutes.

After removing the wings, I cut it in half lengthwise and served each half on a plate.
That was a lot of food!
We ate most of the white meat, but ended up not touching the thighs and drumsticks.
We took the meat off them and put it in the fridge for tomorrow.

With the carcass I am working on stock, based loosely on an Alton Brown recipe.

What to do with a CSA basket

Here is what I did with my latest CSA basket from Pumpkin Ridge.

Each week we get a basket and a page of recipes that relate to the week's contents. 

A while ago I developed a pretty routine way of processing my veggies by default. This helps when I am not inspired to do something specific, nor feeling adventurous on the day the basket arrives. One of the keys is to get everything into a state where it will last until it is to be used, and processed to the point where it can be used as an ingredient. 

Some things just need to get bagged and put in the fridge (zucchini, cucumbers, fresh onions, peppers). 

Potatoes can get put in a basket or roasted. 

This week I didn't get much that needed blanching (broccoli, chard, spinach, ...). If I did, I'd blanch or steam, drain, chop, and freeze. 

Lettuce gets washed, spun dry and put into a vacuum canister, and a couple of storage containers for use in the next day or two. 

Many veggies get my basic roasting treatment: cut into similar thickness pieces, toss with olive oil, and roasting salt. Roast in a 425 degree oven, turning every 10 minutes until done. 

Beets in olive oil and spices ready for heat

Beets roasted

Carrots ready to go

Carrots roasted

Then freeze or use. Think about how you put them in your freezer container so you get get out enough for one recipe without having to defrost the whole container.
Use in salads, sauces, stews, soups, .... Actually I go about it the other way around. I ask myself, is there any reason not to add some roasted veggies?