Monday, November 8, 2010

Chicken With Apples, and a Review of the Season

It's been a couple of weeks now since our last CSA pickup, and I'm reflecting on the season. Whereas 2009 was categorized by excessive rain and clouds, this year we had crop-withering heat and drought. What a visceral reminder of the unpredictable nature of farming!

A couple of crops did very well. Our farm supplied us with 174 peaches (that's somewhere between 43 and 58 pounds); 81 ears of corn; and 42 apples. I have samples of each of these in my freezer for the months to come. On the other hand, I've seen enough green tomatoes, thank you (several dozen, between the farm and our own plants), and I'm ready to forget about that wretched broccoli rabe.

As I go on hiatus, I leave you with a chicken dish that's quick to make and brings in the flavors of fall.

Chicken With Apples
(Adapted recipe; origin unknown)

3 to 4 boneless, skinless chicken breasts (pounded to be no more than 3/4 inch thick)
1 Tbsp olive oil
1 apple, cored, halved, and cut into 1/2-inch-thick slices
1 cup apple juice
1 large onion, sliced
1 clove garlic, minced
1/2 tsp thyme
1/2 tsp salt
2 Tbsp Dijon mustard

Heat oil in a large skillet. Saute the chicken for about 3 minutes per side, or until golden. Add the remaining ingredients except for the mustard. Bring the liquid to a boil, lower heat, then cover the skillet and simmer 8 to 10 minutes, or until the chicken is cooked through. Remove chicken from the skillet, whisk in the mustard, then return chicken to the sauce. Heat through and serve.


  1. I love the concept of your blog. When I started doing CSA I didn't know from such things. I kept a recipe log for awhile, but that's not the same. I'm in CA, so my CSA went all year long but there were long periods were the box was squash and more squash.

    One thing doing a CSA for 12+ years taught me (I stopped a few years ago) was how to eat seasonally and locally.

    Looking forward to the resumption of your CSA boxes!

  2. Thanks. I find the whole CSA thing much easier to manage now that I have a couple of years of recipes to draw from. But year-round would be hard. We're still working down this summer's produce!