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Savoring the Seasons: Celebrate end of summer with grilled delights

  • Celebrate the end of summer with a cookout. And what better way to celebrate than with beer can chicken? Check out the recipe in today’s column from Cris Coffin of Eden Pond Farm to make your own at home. TRIBUNE NEWS SERVICE



For The Recorder
Tuesday, September 12, 2017

Even though it’s September, there’s still time to enjoy local meat and vegetables cooked outside on a grill. That’s what I thought on a recent Saturday when I stopped to chat with Cris Coffin at the Eden Pond Farm booth at the Greenfield Farmers Market. Coffin was handing out the recipe for an intriguing way to grill chicken.

I bet these ingredients also would work well as a pre-grilling marinade for chicken legs or breasts. The ingredients remind me of my mother’s “courtship chicken” recipe that calls for marinating chicken in white wine and basil, thyme and oregano. Mom called it “courtship chicken” because she served it to Dad when they were “courting.” And, I’m also considering ways to use the black cherry-infused vinegar that my friend Marie Summerwood gave me. I think it will make a great chicken marinade mixed with some fresh rosemary.

Whatever I use for a marinade and whether I cook a whole chicken or parts, I love Eden Pond Farm chicken because it is really flavorful and because the chickens raised for meat and eggs by Roland Kinsman and Coffin roam around pastures on their farm in Bernardston.

Across the way from Eden Pond Farm’s booth at the Greenfield Farmers Market is Hattapon’s Thai Kitchen’s booth. I enjoy wandering around the Greenfield Town Common savoring the Thai grilled corn that Hattapon and Beth make and sell at their booth. Several years ago, they kindly gave me the simple recipe for this yummy way to enjoy corn.

At this time of year, I am eating as many fresh tomatoes as possible before the season ends. I have a number of favorite ways to eat tomatoes besides cut up into salads. Quesadillas, BLT sandwiches and with basil on pizza are some of my favorites. And, I also love grilled tomatoes. They’re simple to prepare: just cut in half, drain out the juice/seeds, brush with some olive oil, sprinkle on some salt, pepper and herbs and place cut side down on the grill. They’re especially wonderful when served with grilled zucchini or summer squash or eggplant (sliced into long slabs, brush with olive oil, grilled until soft and a little charred).

When I was at the farmers market, I also saw gorgeous cauliflower at Maria Topitzer’s Lyonsville Farm booth. I remember someone talking about coating thick-cut cauliflower “steaks” in oil and grilling them. Have you tried that? I’m looking for recipes for enjoying cauliflower and any tips you have for grilling chicken and vegetables. I hope you’ll share yours!

This week we’re eating ...

Beer can chicken: By Cris Coffin, Eden Pond Farm, Bernardston

Ingredients:

1 Eden Pond Farm chicken

1¾-full can of beer

Olive oil

Salt

Pepper

Herbs

Instructions:

Preheat grill to 450 degrees. Rub a whole chicken (around 3.5 pounds) with olive oil, salt and pepper. Fill beer can with herbs of your choice. With legs down, put chicken on top of beer can so can is at least halfway into cavity.

Put chicken on grill over indirect heat (i.e., turn off the burner directly under the chicken), and close lid. Cook at 450, with lid closed, for 30 minutes. Turn grill off and leave lid down for another 30 minutes.

At the end of an hour, take chicken off grill and let rest for 10 minutes before removing beer can. For a larger chicken (4 to 5 pounds), increase cooking time to 35 to 40 minutes and add another 5 to 10 minutes before you take it off the grill.

Thai grilled corn: By Hattapon Wattanarat and Beth Greeney, Hattapon’s Thai Kitchen, Greenfield

Ingredients:

Fresh, local corn on the cob (best if a “handle” of stalk is left on)

Coconut milk

a little salt

a little sugar

Instructions:

Shuck corn. Add a little salt and sugar to coconut milk. Baste corn with coconut milk mixture. Grill, turning often as corn cooks.

Local food advocate and
community organizer Mary
McClintock lives in Conway
and works as a freelance writer, editor, and book indexer. Send column suggestions and recipes to: mmcclinto@yahoo.com.