Roasted chicken - local poultry from farmer's market, stuffed with leeks from market and rosemary from my garden, rubbed with local butter
Steamed Carrots - my garden
Roasted potatoes - farmer's market
Parsnip puree - my garden
The chicken with neck attached
The unnerving thing about this chicken is the neck was still attached and since I don't have a meat cleaver, the neck stayed attached while roasting. The looks of it was, well, a little naughty.
I used a very simple recipe from the cookbook Starting with Ingredients by Aliza Green.
Leeks, rosemary and butter
Cut up potatoes, coat with olive oil, salt and pepper and whatever herb desired. Roast at 450 along side the chicken. The potatoes only take 1/2 hour so put in oven towards end of chicken roasting time.
Parsnips and carrots
Carrots were peeled and sliced and steamed until done.
Parsnips were peeled and cut into chunks, then simmered in water until done. Put chunks through a ricer, then add butter and milk and mix with wooden spoon, salt and pepper. I have to say, even though my kids didn't want to try it (they ate everything else), the parsnips were absolutely delicious.