I love to co-op and health food store hop. Of course, there’s nothing like a good farmer’s market or farm stand either. Last week I found myself at the Concord NH Coop where they sell MOFGA certified organic chicken raised in Maine at Tide Mill Farm. Not to sound like a Portlandia episode, but this chicken is amazing and rivals another fantastic organic chicken that is from Harlow’s Farm in Westminster, Vermont. However, there is a key difference between them—you can order the Tide Mill chicken online. So, if you are particular about how your bird is raised (who their friends were, what sports they played, if they were hugged), Tide Mill is your place.
On the northern coast of Maine, almost hugging the Canadian border, Tide Mill has been farming since 1765! The website says, “For over 200 years, our family has dedicated their lives to producing healthy food. Farming is in our blood. Today, members of the 7th, 8th, and 9th generation work together every day to raise and provide the healthiest, humanly raised organic food you can buy.” See what I mean about a Portlandia episode? Sounds good to me and the taste proves it. (I get no kickback for this—it is pure delight).
I like to cut up a variety of root vegetables—carrots, onions, daikon radishes, celeriac, potatoes and more—lay them in a baking dish, then set the chicken on top, with a drizzle of olive oil and some salt (and sometimes a lemon or apple in the cavity). Bake until the bird is done and yum! The jus on these birds is delish.
Next on this week’s menu was our home-grown hale and hearty rustic sloppy heart dish made with sourdough discard the following way:
Place a dab of goat (or cow) ghee (or butter) or beef tallow/fat in a frying pan.
Scoop some einkorn (or other) sourdough bread starter discard into the pan, spreading it out over the bottom of the pan.
Brown the sourdough discard like a pancake in the frying pan making a flatbread. You can make one large one or make multiple single serving size ones—up to you.
Cook grass-fed beef burger and grass-fed ground beef heart (we raise our own) in a large sauce pan along with broccoli and/or other vegetables (onions and garlic (optional)
Add in thyme, rosemary (and/or other seasonings you like)
Place the sourdough flatbread on a plate, top with beef burger/heart and vegetable mix. Drizzle with basil-infused olive oil, salt (and/or kelp, optional).
Of course, it’s always an option to add cheese on top, but it’s pretty delicious without it.
Happy feasting!