- Whole pastured chicken 4-6 lbs
- 5 carrots sliced in rings
- 5 celery stalkes chopped
- 1 fennel stalk chopped
- 4 garlic cloves
- 1 parsnip root sliced
- 6 young potatoes cubed
- 3 cups of chicken broth(or water)
- Melted butter or Ghee for outside chicken 3 tablespoons
- Thyme, rosemary, basil dry or chopped fresh,sea salt, pepper
- Spread vegetables in the bottom of the roasting pan and add broth or water.
- Wash chicken, dry pat , tie the legs with the cooking twine.
- Put chicken breast down in the roasting pan and roast at 250F with the lid on for 2.5 hours with the lid on.
- After 3 hours, turn it over breast up, put melted butter and seasoning.
- Roast another 30 minutes 325F with the lid off.
- Wait for 10 minutes before serving.
Recipes for Eggs
PASTURE raised Eggs omelette with the truffles.
(Picture courtesy of Irina G.)
- In a bowl whisk 6 duck eggs vigorously with 1/4th cup of milk.
- Add salt and black pepper to your taste and keep whisking until very well combined.
- Melt butter over medium heat in a large skillet, Add egg mixture and cook it stirring until large fluffy curds form. Turn off the heat and stir eggs for one more minute until desired consistency.
- Transfer eggs to a pretty plate and shave fresh burgundy black truffles
(https://www.urbani.com/truffles/fresh-truffles.html) over the eggs.
You will need to get truffle shaver if you don’t have one.
Zfarms organic pasture raised Duck Eggs breakfast.
1. Duck eggs have twice the nutritional value of a chicken eggs
and stay fresher longer due to their thicker shell, they contain six times more vitamin D and twice more Vitamin A and K.
2. Duck eggs have higher albumin content making cakes and pastries fluffier and richer.
3. Duck Eggs have much more Omega - 3- fatty acids than chicken eggs. They were shown to improve brain health and help healthy skin and heart.
4. Duck Eggs are an alkaline producing food, one of the few foods that leave your body more alkaline.Â
5. People allergic to chicken eggs often can tolerate duck eggs.
Recipes for Vegetables.
Kohlrabi Mash (Recipe courtesy of Food Network Magazine)
- Peel and quarter 2 pounds kohlrabi.
- Cook in boiling salted water until soft, about 30 minutes; drain.
- Puree with 2 tablespoons each heavy cream and butter; season with salt and pepper.
- Drizzle with olive oil and top with chopped parsley.
Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.
Roasted Kohlrabi (Recipe From Allrecipes.com)
- Preheat an oven to 450 degrees F (230 degrees C).
- Peel and Cut the 4 kohlrabi bulbs into 1/4 inch thick slices, then cut each of the slices in half. Combine 1 tablespoon olive oil, minced 1 clove garlic, salt and pepper to taste in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.
- Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with 1/3 cup grated Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.
Kohlrabi & Kale mixture (Recipe courtesy of Delilah’s Farm)
2–4 kohlrabi, peeled and cut into 2-inch pieces
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon pepper
½ bunch kale, cleaned and tough stems removed
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon pepper
2 cloves garlic, chopped
1 tablespoon red wine vinegar
1 tablespoon butter
¼ cup half-and-half, heated
- Preheat oven to 425°F.
- Toss kohlrabi with 1 tablespoon olive oil, salt and pepper. Roast in oven for about 20 minutes, stirring twice, until lightly browned and soft.
- While kohlrabi is roasting, prepare the kale: In a large saucepan, sauté garlic in 1 tablespoon olive oil for about one minute. Add kale, salt, pepper, and vinegar.
- Cover and cook over low heat for about 5–8 minutes, until kale is wilted.
- When kohlrabi is roasted, put in a large bowl and mash with a potato masher. Add cooked kale, butter, and half-and-half, and mash together. Add more salt and pepper to taste.
Serves 2–4 as a side dish. Prep time, 5 minutes; cook time, 30 minutes.
- 2 fennel bulbs (thick base of stalk), stalks cut off, bulbs halved lengthwise, then cut lengthwise in 1-inch thick wedges
- 2 Tbsp (or more) of Olive oil
- 2 teaspoons (or more) balsamic vinegar
1. Preheat oven to 400°F (205°C). Place the fennel wedges in a bowl and toss them with 1 to 2 tablespoons of olive oil, just enough to coat them. Sprinkle with balsamic vinegar, again just enough to coat.
2. Line a roasting pan or aluminum foil brushed with olive oil. Arrange the fennel wedges on the pan and roast them for 40 minutes or until the fennel wedges are cooked through and beginning to caramelize at the edges.
Carrot Fennel Soup
- 2 medium fennel bulbs with fronds
- 1 pound carrots, quartered lengthwise
- 1 medium onion, quartered
- 1 garlic clove
- 5 tablespoons extra-virgin olive oil, divided
- 1/2 teaspoon sugar
- 2 1/2 cups reduced-sodium chicken broth
- 2 1/2 cups water
- 1 teaspoon fennel seeds
- Equipment: an electric coffee/spice grinder
- Preheat oven to 450°F with rack in lowest position.
- Chop enough fennel fronds to measure 1 tablespoon and reserve. Discard stalks and remaining fronds. Slice bulbs 1/4 inch thick and toss with carrots, onion, garlic, 3 tablespoons oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a 4-sided sheet pan and roast, stirring occasionally, until browned and tender, 25 to 30 minutes.
- Blend half of vegetables in a blender with broth until very smooth. Transfer to a medium saucepan. Repeat with remaining vegetables and water. Thin to desired consistency with extra water and simmer 2 minutes. Season with salt and pepper.
- Meanwhile, finely grind fennel seeds in grinder and stir into remaining 2 tablespoons oil. 3Serve soup drizzled with fennel oil and sprinkled with reserved fronds.
Saturated Fat2 g(8%)
Polyunsaturated Fat1 g
Monounsaturated Fat8 g
Tomato & Fennel Salad (From: EatingWell Magazine July/August 2007)
1 tablespoon extra-virgin olive oil
1 tablespoon champagne vinegar, or white-wine vinegar
1/2 teaspoon salt
Freshly ground pepper, to taste
1 pound tomatoes, cut into wedges
2 cups thinly sliced fennel bulb
1/4 cup chopped fresh parsley
1/3 cup toasted pine nuts, (see Tip)
Whisk oil, vinegar, salt and pepper in a large bowl until combined. Add tomatoes, fennel, parsley and pine nuts; toss to coat.
- Tip: Toast pine nuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes.
- Serving size: about 1 cup
12 g fat(1 g sat);
3 g fiber;
9 g carbohydrates;
3 g protein; 37 mcg folate;
0 mg cholesterol;
5 g sugars; 0 g added sugars; 1598 IU vitamin A; 24 mg vitamin C; 39 mg calcium; 1 mg iron;
321 mg sodium; 514 mg potassium
- Carbohydrate Servings: 1/2
- Exchanges: 2 vegetable, 2 fat