GardenSpotlight

1 Fresh Roasting Chicken 3 Cloves Garlic, minced 2 TBSP Butter 1 TBSP Olive Oil 2 - 3 TBSP Mango Butter 1 Lemon, sliced, seeds removed Red Pepper Flakes, to taste, or about 1-2 tsp Dried or Fresh Rosemary, to taste, or about 1-1/2 to 2 tsp Wash chicken and pat dry with paper towel.  Set in roasting pan with a little olive oil.  Spread butter all over chicken, then do the same with the mango butter.  You can spread some of the butter and mango butter under the skin of the chicken as well.  Scatter a few slices of lemon on top of the chicken and sprinkle the chicken with the minced garlic, rosemary and red pepper flakes.  I also like to put some of the herbs and butters into the cavity along with one or two slices of lemon. Bake covered at 350 degrees F until done, calculating at 20 minutes per pound, basting about half-way through.  Serve with your favorite selection of roasted or steamed vegetables and either c...

As I was cooking supper this evening, I got to thinking about winter vegetable storage. I had prepared an oven roasted winter vegetable mix...Yumm! I'll give you the recipe later. For now, if you are storing root vegetables or tubers (ie, potatoes, carrots) use the following recommendations: wash and gently scrub the vegetables and store them either in perforated plastic bags or a plastic container or pail. They should be kept at 31-33 degrees F with high humidity. Check the moisture content weekly and adjust the lid accordingly. You don't want them to dry out, nor do you want to see water droplets on them. If stacking layers of vegetables in the pail or container, stack each layer in the opposite direction to maximize air circulation. Cabbages: Store similar fashion as root vegetables. Just keep them cold. If they freeze slightly, they should still be OK. Just let them thaw out for a couple of days before using. They should be fine. Storing Onions: Onions and shallots can b...