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What's Fresh Now: September 2019

Chicken

Celebrate National Chicken Month, with this Harvest Sheet Pan Chicken by Well Plated, featuring sweet potatoes, apples, and Brussel sprouts! Make this dish even better with fresh, local poultry from Pure Catskills producers like Cluckin' "A" Critter Farm, LLC, Weathered Hill Farm LLC,  Roam on the Range, and Abba’s Acres to name a few! Click here to find other local farms selling chicken!
Ingredients
• 4 boneless skinless chicken breasts, — trimmed of excess fat and lightly pounded to a relatively even thickness
• 3 tablespoons extra-virgin sunflower oil — divided
• 4 cloves garlic — minced
• 2 tablespoons chopped fresh rosemary — divided
• 1 teaspoon ground cinnamon
• 1 teaspoon kosher salt — divided
• 1/2 teaspoon black pepper — divided
• 4 cups Brussels sprouts — trimmed and halved (quarter if very large), about 1 pound
• 1 large sweet potato — peeled and cut into 1/2-inch cubes
• 1 medium red onion — cut into 3/4-inch pieces
• 1 medium Granny smith apple — peeled, cored, and cut into rough 1-inch pieces (these pieces should be larger than the other vegetables)

Instructions
1. Preheat the oven to 425 degrees F.
2. Place the chicken breasts in a large ziptop bag. Drizzle with 1 1/2 tablespoons olive oil, then add the garlic, 1 tablespoon rosemary, cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Zip the bag tightly, then shake and rub the bag to coat the chicken in the oil and spices. Set aside while you chop the vegetables and apples, or refrigerate for up to 1 day.
3. Once chopped, place the Brussels sprouts, sweet potato, onion, and apple on a large, rimmed baking sheet. Drizzle with the remaining 1 1/2 tablespoons olive oil, then sprinkle with remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss to evenly coat, then spread into an even layer.
4. Remove the chicken from the marinade and place on top of the apple and vegetables. Place in the oven and roast until the chicken is cooked through and the internal temperature reaches 160 to 165 degrees F, about 18 to 22 minutes, or until done. Once the chicken is cooked through, remove to a plate to rest and cover with foil to keep warm. Toss the apple and vegetables on the pan, then return the pan to the oven and continue baking until caramelized and tender, about 10 to 15 additional minutes. Sprinkle with the remaining 1 tablespoon fresh rosemary. Serve warm with the rested chicken.

Herbs

Make your herbs last through the winter by hanging, drying, steeping and/or freezing them! One tip is to freeze your herbs in oil, butter or water for preservation. Find more information on this tip and much more on our Pure Catskills Pinterest page. The herbs can last over a year with this method!

Apples

Did you know that apples are grown on 55,000 acres in New York State? Those acres produce 29.5 million bushels of apples annually! Take a trip to one of our Pure Catskills members to pick some of these sweet treats this month, click here to find a member near you!

Canning

It’s canning season in the Catskills! An abundance of end of crop vegetables means it’s time to join in the flavorful tradition of preserving good food. Have any unique canning tips or recipes? Share them on our Facebook or email us! You might see your recipe featured here in the upcoming months or on our website!