My husband Stan took one look at our farm sign this week, and laughed out loud, commenting that this was a list of every 8 year old’s worst supper nightmare- here is a picture:

He immediately posted it on social media and it definitely struck a chord. Sometimes what is in season can be a bit challenging in the kitchen. So I took this as a personal challenge to create a less than ordinary supper from the most inauspicious set of ingredients. Thus if you are a little underwhelmed by our fare at the farmers market this weekend - dont fear - make this!

First, I cut up one of our own whole chickens and, quite frankly, it was unexciting - a bit skinny and impoverished! I perked it up by sprinkling it with salt, pepper and smoked paprika, browned the pieces in a small amount of vegetable oil til golden, and then removed pieces to a covered casserole. ( I did not use the back - I threw that into the stock pot) Adding a little olive oil to the pan, I sauteed some onions from the garden and some of our chopped fresh garlic (add the garlic last and just stir for 30 seconds- do not over brown.

I then added the sauteed onion and garlic to the casserole and deglazed the pan with about 1/4 cup of Bourbon and 3/4 cup of chicken broth- pouring it over chicken in the casserole

I peeled and cut up one of our fresh swede turnips into 1 inch pieces, fitting them in between the chicken pieces, then sprinkled with dried oregano and a couple of sprigs of fresh rosemary.

In it went to a 275 degree oven for about 2 1/2 hours until turnip was tender.

Taking the casserole out of oven - I drained most of the juices into a small saucepan, brought to a gentle boil. after making a roux out of 1/4 cup flour and 1/2 cup water- I whisked it briskly into juices to make a gravy, then add about 1 cup more chicken broth. after stirring over medium heat until thickened , I poured it back over chicken and turnip and baked for another 30 minutes.

We had it tonght for supper with (you guessed it) boiled fresh broad beans. Yum!