About a month ago I heard about an organic produce co-op through the homeschool group I started to get involved with in Bakersfield. I checked it out and the prices were very reasonable. I was also excited because they not only had drop locations in Bakersfield, they also had one in Simi Valley which is really close to where we were going to be moving.
This weekend was my first weekend picking up the produce. However, Cara was getting ready to go on a vacation so she actually gave me some of her extras from the week before as well. Saturday morning I steamed a few of the carrots and put them in the food processor for Bean. It was quite the task restraining myself from eating the whole lot of it myself. I seriously have never tasted better carrots in my life.
Among the veggies that Cara gave me was one of the biggest leeks I have ever seen! So tonight I combined a bit of it with some of the carrots, some potatoes I already had and a couple chicken breasts I got at Whole Foods.
Stephen is SUCH a meat eater normally, but we actually wound up splitting a chicken breast and mostly eating veggies. He said, “I have never really liked veggies, but those were some of the best tasting veggies I’ve ever had.” Freshness seriously makes all the difference.
Anyway, here’s the recipe for what we had tonight. Hope you enjoy them!
Herby Chicken and Veggies
-2 chicken breasts
-3 red potatoes
-2 large carrots
-about half of a giant leek
-4-5 fresh sage leaves, chopped
-1-2 tsp fresh rosemary, chopped
-salt and pepper to taste
Preheat oven to 375.
Chop your veggies and herbs. Layer chopped veggies in the bottom of a roasting pan or casserole dish. Sprinkle herbs, salt and pepper over them. Salt and pepper chicken breasts. Place on bed of veggies. Drizzle olive oil over the entire dish.
Place in oven and bake 1 hr 15 min or until chicken is no longer pink and potatoes are tender.