Organic Farm Store

We went to a local organic farm store, to check it out.

I asked the lady there if I could take pictures, but she said "Just don't post them on the internet." I'm hoping she was being sarcastic, since I'm not sure what could be taken wrongly.

We bought two and a half dozen eggs, local havarti cheese, bacon, sausages, and some rhubarb - all organic.

The store had nearly everything you'd need to not go into a grocery store. With the exception of milk. They also had a large selection of gluten-free stuff, including flours and granola.

Their meat locker was quite extensive. In addition to all the traditional meat, they had a lot of organic exotic meats. Ostrich, elk, and even kangaroo. Although, kangaroo defeats the purpose of an organic lifestyle if it's shipped halfway around the world. Although I didn't ask. Maybe there's a kangaroo farm in the area.

Chicken Salad Sandwiches

The best thing after roasting a chicken is the sandwiches. It is so easy, and the meat seems to go a lot further.

Chicken Salad Sandwiches

• chop chicken into small chunks
• Add mayonnaise, fresh chives from the garden, salt and pepper
• Spread over lightly toasted bread (we used light rye)
• top with tomato, havarti cheese and lettuce.

Enjoy!

Natural Chicken

So this is about knowing where your food comes from.

Tonight I roasted a locally grown and naturally raised chicken, with a mix of potatoes and grape tomatoes. It is truly simple, and delicious. Tempting as the $6.99 Rotisserie Chickens from the supermarket are, there is something about mass produced meat that is a little unsettling.

We like to buy a whole bird so we're not creating industries that have to deal with redistributing the rest of that chicken. If we just bought breasts, who knows, the wings might end up in a bar on the other side of the continent. Let's keep this bird local.

Instead we had a family day trip to the farm where this lovely animal was raised; we know what we are, and more importantly, are not putting into our bodies; I got the instant gratification of successfully cooking a delicious, healthy meal for my family to enjoy.

It really is that simple.

• rinse chicken (inside and out), pat dry

• place in a roasting pan, tie legs with kitchen twine

• surround with small potatoes and grape tomatoes (these infuse an incredible flavour)

• smother with a generous amount of butter, salt and pepper

• top with one sprig of rosemary

I also added some organic garlic that was grown at Jesse's parents farm.

Roast with the lid off at 450 degrees Fahrenheit for about 1 hour (until an internal temperature of 165 degrees).

We always cover our meat in tinfoil after taking it out of the oven to let the juices redistribute for about 10 minutes before we dig in.

And for tomorrow, chicken sandwiches. Can't wait!