Last night dinner came from our little farm! Everything except for the olive oil, lemon, salt and pepper was grown right here at home. We are very blessed to be able to do this, with a lot of hard work and a lot of love, the satisfaction to putting this meal on the dinner table was amazing.
The chicken was grown here, I fed and talked to them everyday. The veggies are grown in our garden which is just in full swing now. We have an abundance of cauliflower, peas and zucchini – and the tomatoes, beans and beets are just getting going.
Chicken, Green Beans, Roasted Cauliflower and Beets:
Beets- peel and roast whole – I wrapped them up together in foil, bake at 375 for 1 hour 15 minutes
Chicken- I had wings and legs left over from the day before so I placed them in a baking pan and covered with thyme, oregano, Rosemary, salt and pepper. Drizzle with olive oil and lemon juice, then place sliced lemons on top. Bake at 375 for 1 hour or until cooked, our chicken’s legs and wings were really big, maybe 45 minutes for smaller cuts
Cauliflower- cut and toss in olive oil, salt and pepper. Bake at 375 for 30 minutes
Green Beans- place in boiling water and cook for 3 minutes, then blanch them by putting them in cold water to stop the cooking, this way they are crisp and juicy!