For me, that means a plump roast chicken and sweet potato fries. Not just any roast chicken. When I lived in San Francisco, I had the privilege of living not too far from Zuni Cafe, famous for Chef Judy Rodgers’ legendary moist and crispy roast chicken made in a brick oven and always served atop a bread salad. The recipe for “Zuni chicken” has been passed from many a friend to many a kitchen over the years.
For a juicier bird, (the late) Rodgers always suggested using a smaller, free-range bird rather than larger roasters which can be too lean. Both Yellow Bell or Letterbox Farm chicken should be able to happily accommodate.
If the bread salad does not appeal, try a side of sweet potato fries which provide all the pleasure of French Fries with none of the guilt or potential indigestion. This recipe from Mark Bittman is fool proof and the market is brimming with sweet potatoes. Incidentally, you can use regular potatoes for this recipe, though the cooking time will have to be extended.
We are nearing the end of our summer season. You will be happy to know that we are extending the market into December. Mark your calendars: the market will be closed the Saturday right after Thanksgiving and will be OPEN at the train station (9 to 1 pm) on December 3, 10 and 17.
Meanwhile, enjoy Milton at the market tomorrow as well as another visit from Mariachi Mexico! They will be bringing more of their delicious pozole verde. And, this is J’Adore Baking’s last visit of the season. She will be offering her popular Savoie Cake (whole) as well as pain d’epice (spiced cake) made with local honey. Our trusty knife sharpener had to cancel his visit this week due to a death in the family.
See you at the market!
Pascale Le Draoulec
food writer/ farmer’s market director
author: “American Pie:Slices of Life (and Pie) from America’s Back Roads” (HarperCollins)