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This Week’s Basket

It’s been so busy around here, I almost forgot about this week’s Friends and Farms basket. A really full basket this time.

Today my husband and I were talking. He is amazed that we rarely see a need to visit grocery stores much. This pick up of food, and my visits to the local farms, and my freezer full of Larriland goodness pretty much keeps us stocked for the winter.

What did we get this week?


Let’s take it in stages, as it wouldn’t all fit in a picture.

I get a dozen eggs weekly, instead of milk. We are now getting eggs from a farm in Clinton MD. Mostly brown eggs, with a very deep yellow yolk. We got four more Asian pears. Love these pears, as they are so crisp and sweet. We got hydroponic spring mix, enough for two salads. And, grapefruit. Two of those. Root veggies, said the preview. That meant a few parsnips and one humongous carrot. A couple of onions.


The meat included one whole chicken, uncured bacon and a small pork loin roast. Perfect sizes for the two of us. This was an egg week in the description, but since I get eggs weekly instead of milk, this week I got the yogurt. I picked vanilla, in order to mix it with my frozen berries from our summer picking at Larriland. We got rosemary and garlic, perfect for the chicken, and the pork. Potatoes and swiss chard. There will be a frittata early next week.

And, I almost forgot the bread. On the table they had lots of fruit breads this week, from the Breadery. Pumpkin, blueberry, cinnamon raisin. We aren’t fruit bread people so I picked a par-baked ciabatta.


Should be good when I make chicken soup with the leftovers from baking the chicken today.


This chicken, spatchcocked with butter, rosemary, garlic, and tarragon under the skin, and drizzled with olive oil became dinner. Except for the breast meat, which will become soup Sunday.


I made creamed spinach with the rest of the spinach from last week. The rest of the angel hair pasta, cooked and served with grated Parmesan and lemon infused olive oil.

With a local wine. What could be better for a Friday night?


A Linden Avenius chardonnay.

Dessert? Trickling Springs salted caramel ice cream. This was really a local meal, in the dead of winter. Can’t beat that.


About AnnieRie

Retired, I am following my dream of living in quiet west Howard County, a rural oasis, not far from the urban chaos, but just far enough. I love to cook, bake, garden, and travel. I volunteer at Howard County Conservancy. I lead nature hikes, manage programs and show children all the wonders of nature, and the agricultural connection to their food.

One response »

  1. I’m also amazed at how successfully we are avoiding the grocery stores, even during the winter. I went to MOM’s on the relatively warm day when you observed crowds in eastern HoCo at Lowe’s and in the Costco line for gas. After negotiating a sea of customers who took advantage of the break in the weather go shopping at MOM’s, I realized to my surprise when I saw the February flier at the check-out stand that I hadn’t been there since January!

    I’m going to make similar chicken to yours but with rosemary, thyme, and garlic. I have those from the CSA, and it seems from googling that thyme will succeed as a substitute for the tarragon.


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