This week not only brought more snow, it brought our new apprentices! Each of these bright young faces will be specializing in a specific area around the farm. From the veggie fields to the animals, hay and even the dairy they will be getting hands on experience to carry with them after their time here. In keeping with CFF tradition, the next few roundups will include individual interviews so that you get to them as well!
Top left – Summer Bound, Top right – Juliette Dignan, Middle – Rebecca Giller, Bottom left – Tess Kaveney, Middle – Julie Walters, Bottom right – Ian Brunell
|Stewing Hens||70 pounds|
|GRAND TOTAL||308 pounds|
Preheat the oven to 500 degrees F. Rinse the chicken and pat dry. Season with salt and pepper, then place skin-side up on a rimmed baking sheet. Squeeze 1/2 lemon over the chicken and drizzle with 1 tablespoon olive oil. Roast 15 minutes.
Cut the potatoes and radishes in half and cut the scallions into thirds. Toss the potatoes, radishes, carrots and the remaining 2 tablespoons olive oil in a bowl; season with salt and pepper. Remove the chicken from the oven and scatter the vegetables around it. Continue to roast until the vegetables are tender and the chicken is golden and cooked through, about 20 more minutes.
Squeeze the remaining 1/2 lemon over the chicken and vegetables. Top with the dill and season with salt.
Since it seems that winter isn’t going away anytime soon, a CFF hoodie is necessary. What better way to stay warm then in a CFF sweatshirt. Sizes range from Small to X-Large. Sweatshirts are $35.00 and we accept cash, check, or credit card. Merchandise can be purchased directly from the farm by contacting Stephanie at email@example.com.
Remember, 100% of the proceeds go to feed the needy in our own backyards.
By partnering with several Bucks County food pantries, Broad Street Ministry, Coalition Against Hunger, Cathedral Kitchen and Face to Face Germantown, people throughout the Philadelphia area are benefiting from our nutritious harvest.