Sunday, July 21, 2013

Poultry, Purple Potatoes, and the Farmer's Market

Farmer's Market season is pretty much in full swing, and there are two I am now able to get to regularly.  The first was a little one where I got all that maple syrup to make maple butter and maple sugar out of.  The second is a rather large one in downtown West Bend, which is where I went yesterday.

I had to spend practically all my paycheck on bills, so I didn't have as much money as I wanted to work with.  On the bright side I did get radish pods (these are the seed pods of radishes, they taste like radish but less hot), purple potatoes, a gigantic kohlrabi, and organic beef and chicken.  I cooked these very simply... just lift the skin on the chicken, put garlic, salt, and pepper over it, put the skin back, and bake at 425°F (~220°C) for forty-five minutes (For bigger pieces of chicken it'll have to be longer, check to make sure it's cooked before you eat it.  Also keep in mind I use a convection oven so, again, just make sure.).  I stuck the potatoes in the microwave, to be honest.

I legitimately didn't expect them to be that purple.
 I also cooked a duck recently. I stuffed it with grapes, onions, and garlic cloves and then tied the legs together to close.  Then I mixed about a cup each maple syrup, orange juice, and balsamic vinegar, simmering it in a saucepan for around ten minutes.  I put the duck breast-side up on a grill pan and cooked it at 375°F (190°C) for an hour and a half, basting with the liquids from the saucepan every ten minutes or so.