Saturday, June 25, 2005
This is a free-range bird I roasted on the grill (a lump hardwood charcoal fire), fingerling potatoes with onions and fresh garlic and steamed broccoli and carrots. I should admit here that the carrots were purchased from the grocery store. Sammy's carrots taste like candy, so they end up being eaten raw within a day of our receiving them. That makes it hard to have any to cook with.
We shareholders are especially fortunate to receive fingerlings. Sammy has several Charlotte area restaurants as clients and they are always wanting fingerlings. We reap the benefits of their largess. Otherwise, they would be too expensive for a CSA-only farm to grow.