For my Winter Eat Local Challenge. The other day I posted about the pastured animal calendar and the dry rub chicken recipe in it.
I had a picture of the TLV Farm chicken marinating but didn’t put up the finished product. It came out looking like this.
The chicken went into a 300 degree oven, for about an hour. I put veggies bought at England Acres under the chicken. A large onion, two large carrots and some purple potatoes. Most of the veggies came from Lancaster Farm Fresh Coop, wholesaled to England Acres.
The other star of this dinner was the salad. Greens from East Rivendell. The golden beets were from Roots Market. Goat milk feta and red onion from England Acres. The dressing. Homemade black cherry yogurt dressing. Pequea Valley Farms yogurt. This yogurt is by far the best we have ever tasted. I buy it at England Acres by the quart. It never lasts very long, but I did make dressing from it.
We split up this salad to have after the chicken and veggies. Drizzled the dressing over it. Still have a little left for later this week. Awesome dressing.
As for dinner with the local wine. A 2011 Linden Avenius Sauvignon Blanc. This sauvignon blanc is more of the fume blanc style than the style of New Zealand, which is citrusy and acidic. Lovely pairing.
Saturday night’s dinner turned out very well. Mostly local, with some spice, herb and oil exceptions as usual. That yogurt is just beckoning me. I have an unopened container of blueberry up in the fridge. I think I will make it dessert tonight, with a few of those candied walnuts from the Olney market.
If you can find the yogurt, you have to try it. I promise. You will never want grocery store yogurt again.
Your chicken looks fantastic. Did you like the dry rub?
Dry rubs are one of my favorite ways to infuse flavor into meat and fish. I have a few large jars of them in the pantry.
This one is very similar to my other chicken rub. I do like this ratio.