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We have been farming for 31 years and created big changes in our farming during Covid. Previously, we were a wholesale farm catering to chefs and small grocers. In 2020, we built a small year-round farm stand that quickly became a lifeline for those who needed to shop for their food in a safe, intimate way. We built a commercial kitchen to create delicious food from our vibrant crops. Our vegetables, greens, fruits, herbs, mushrooms, and meat (pork and chicken) seasonally influence the prepared food's flavors, menus, and beauty. Our famous pet pig, Crouton, lives behind our farm stand with her piglets during summer, and customers can see a happy pig rearing her babes.
โ Rebecca Miller, North Tabor Farm
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RECIPE: North Tabor Farm Roast Chicken, Arugula, and Potatoes
- Yield: Serves 4 to 6 1x
Ingredients
- 1 chicken, about 3 1/2 to 4 pounds
- 1 lemon, sliced
- 1 pound potatoes, cubed
- 1 bunch chives
- 1 bunch thyme
- 5 cloves garlic
- 1/2 cup olive oil
- 2 tablespoons butter
- 1 bag (4 ounces) baby arugula
Instructions
- Preheat oven to 400ยบF.
- Spatchcock chicken by cutting out the spine and neck. Push the chicken down between the breastbone to lie flat. Pat chicken dry, season with salt and pepper, and place in a roasting pan over cut lemon slices, breast side up.
- Place potatoes around the chicken to fill the rest of the pan. Season potatoes with salt and pepper.
- Roughly chop the herbs and garlic, place them in a small pot, and mix with enough olive oil to cover everything. Add the butter to the pot and heat on low for 5 minutes.
- Pour herb mix over chicken and potatoes.
- Place roasting pan on rack in the lower third of the oven and roast for 1 hour, until chicken skin is crispy and the internal temperature reaches 165ยบF.
- Let chicken rest for 15 minutes. Carve and serve over fresh arugula tossed in lemon juice.
- Spoon chicken drippings over arugula and potatoes.
