FCS@Home: Pastured Poultry and Local Foods
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What is eating local? Several sources find the idea of eating local and local foods to be very different. In the 2008 Farm Act, local foods were described as food coming from a 400-mile radius to homes regardless of state lines. But local foods to others may even mean being on a smaller scale. Some may identify eating local as getting produce or meats from nearby farms or through farmers markets. Some may say eating local could be eating foods that are grown in the state. For example, some may identify sweet potatoes or apples as local, as they are both commonly grown produce in the state of North Carolina. However local may look to you, what’s important is the reasons behind why eating local is important. Here are some benefits provided by Michigan State University to eating local.
- Produce that may travel less in length and time, tends to have more nutrients as the reduction of time from the farm to your homes decreases.
- Purchasing locally grown food helps to support your area’s economy.
- It can make the food supply safer by decreasing the amount of time between production, harvest, and transportation. This helps to decrease the risk of produce making us sick.
- It may help the environment as farmers are able to maintain and preserve the green space in the area.
From our FCS@Home video we were able to show how important eating local is by creating a wonderful meal with local pastured raised chicken raised by Small Farms agent Aaron Moore and Livestock agent Rachel Owens, and with roasted vegetables locally grown as well. Check out the video on our Facebook page and the recipe we did below! Enjoy!
Roasted Garlic Rosemary Chicken with Vegetables
|4 Tablespoons Butter (Softened)|
|Salt and Pepper to Taste|
|2 Cloves of Garlic|
|1 Sprig of Rosemary|
|Vegetables of your choosing|
- Preheat oven to 425°F, Prepare your chicken using the spatchcock method:
- Use kitchen shears to cut spine away from both sides of ribs.
- season the inside of the chicken with salt and pepper.
- Turn chicken on breast side and use the palm of your hand to press down on the breast bone, this will flatten the chicken.
- Make your Rosemary garlic butter. To a bowl add softened butter, 1 tablespoon of olive oil, salt, and pepper to taste, any other seasonings to your liking, the rosemary leaves, and minced garlic. Mix well with a spoon.
- Add the butter under the skin and on the surface of the chicken, make sure it is spread evenly.
- Add your chicken to a pan. Chop up your vegetables for roasting and coat with olive oil, salt, and pepper. Add vegetables to the same pan as the chicken.
- Roast in the oven for around 30-45 minutes. Make sure to check for an internal temperature for the chicken. It should read 165°F for safe consumption.
- Let the chicken rest and, afterward, enjoy!