With fall in full swing, we’re also excited to bring you some seasonal meal ideas that highlight the flavors and bounty of the harvest. Whether you’re looking to warm up with a Winter Curry, save the taste of summer with a Creamy Sweet Pepper Soup, or explore some no-waste recipes that make use of every bit of kale, we’ve got cozy, healthy options for you and your family.

MEAL SUGGESTIONS FOR LOCAL FOOD THIS WEEK:

Warm up on chilly evenings with this cozy Winter Curry Freeze leftovers for when you want a quick, warm meal.

Want to save some of summer’s pepper bounty? Make this easy Creamy Sweet Pepper Soup. Serve with a fresh green salad or roasted veggie sandwiches. BONUS: Peppers are high in vitamin C and great for boosting your immune system. Freeze some of this soup to enjoy during the colder months.

Need a healthy, no-waste appetizer or snack? Put your kale stems to work. Give this Garlicky White Bean Dip with Kale Stems, Hazelnuts & Crispy Sage or No-Waste Kale Stem Hummus a try. Serve with warm sourdough bread, pita wedges, tortilla chips, or your favorite crackers.

Use your kale in Autumn Caesar Salad with Roasted Delicata Squash Croutons or Caesar-Style Kale and Farro Salad and serve up a healthy fall lunch or side salad. Add a bowl of soup and a loaf of sourdough bread and make it dinner.

Sweet dumpling squash is the perfect size for this Sweet Dumpling Squash Stuffed with Lemon-Herb Rice recipe. This would be a terrific individual side or main dish.

This list of 43 Pear Recipes has you covered for appetizers, side dishes, desserts, beverages, and more. Look inside for Pear-Walnut-Cranberry Quick Bread, Fennel-Pear Salad with Grapes and Pecans, Mushroom Pies with Pear Salad, and even a Celery and Pear Lemonade!

BAKERY:

Add some of Vince’s scones to your market box. Choose from chocolate chip, honey walnut, spiced pumpkin, maple pecan, or mocha chocolate chip. (Don’t forget the coffee!)

MEAT: 

Pasture-raised pork goes so well with fall flavors and vegetables. We can help with ingredients for recipes like Cast Iron Pork Chops with Pears and Ginger, Pork Chops with Pear Chutney, or Roast Pork Loin with Pears and Cranberries.

Try our pasture-raised chicken leg and thigh quarters for this Sheet Pan Chicken and Veggies recipe. Sheet pan dinners are low-fuss – who doesn’t love that?

PREPARED FOODS:

Try some of Chef Dylan’s quiche this week. You’ll love the amazing flavors in his Southern and butternut sage varieties.

Marinated mushrooms are on sale – if you haven’t tried them yet, add some this week. Delicious!

BEVERAGES:

Love apple cider? Then don’t miss out on this yummy pear cider!

Spiced Cranberry Orange Shrub has the perfect combination of fall flavors for cocktails and mocktails.

DAIRY: Don’t forget to visit our dairy section and add raw milk, kefir, or butter (delicious on scones!) to your market box.

FRUIT:

Apples, Autumn Crisp – Autumn Crisp apples are a relatively new variety known for their bright, sweet-tart flavor and satisfying crunch. These apples are rich in dietary fiber, vitamin C, and antioxidants, making them a healthy snack choice. Their firm texture and balanced flavor make them perfect for eating fresh, adding to salads, or pairing with cheese. To store, place unwashed apples in a plastic bag in the refrigerator’s crisper drawer, where they can stay fresh for up to two weeks.

Apples, Jonagold – This crisp, juicy variety has a balanced sweet-tart flavor, combining the best qualities of Jonathan and Golden Delicious apples. They are rich in fiber, vitamin C, and antioxidants, which support immune health, digestion, and skin health. Jonagold apples are firm in texture which makes them an excellent option for eating fresh, baking in pies, or making sauces.

Storage for all apple varieties: Keep unwashed apples in a plastic bag in the refrigerator’s crisper drawer, where they can stay fresh for up to two weeks.

Apples, Smokehouse – Smokehouse apples are an heirloom variety known for their rich, tangy-sweet flavor and firm, juicy texture. Originating in Pennsylvania, they have a slightly spicy taste and are excellent for both fresh eating and cooking, especially in pies, sauces, and cider. These apples are a good source of dietary fiber, vitamin C, and various antioxidants, making them a nutritious addition to meals.

Asian Pears – Also known as “apple pears,” these pears have a crisp apple-like texture but are juicier and less dense. They are rich in dietary fiber, vitamin C, and potassium. These versatile fruits can be enjoyed raw, added to salads, or used in desserts like tarts. Their firm texture holds up well in cooking, making them suitable for baking or sautéing. Store Asian pears at room temperature for a few days or refrigerate them in a perforated bag for up to two weeks, keeping them away from strong odors to preserve their fresh taste.

Pears, Bosc – Bosc pears are a brown-skinned pear variety known for their dense, crisp texture and sweet, slightly spicy flavor. They are high in dietary fiber, vitamin C, and potassium, supporting digestion, immune health, and heart function. Bosc pears are excellent for eating fresh, baking, poaching, or adding to salads, as they hold their shape well when cooked. Store unripe Bosc pears at room temperature until they soften slightly, then refrigerate to maintain freshness for up to a week.

Organic Veggies We Harvested This Week:

To help you use everything in your box this week, use this ​Meal Planning Guide to keep track of what’s in the fridge, what needs to be used first, and what you have planned or prepped for each day.

Every member’s customized Market Box is unique so we hope you will take advantage of more varieties of vegetables as you get comfortable with all the great organic produce we are offering.

Tessa’s Tips

What to use first: greens, pears, microgreens, tomatoes

Longest Storage: apples, beets, garlic, kohlrabi, squash, potatoes

Finished for the season: asparagus, garlic scapes, rhubarb, scallions, snap peas, cucumbers

Done for now but will return: bok choy

Pro-tip: Look at the items in your market box right away and decide how you will use them in your meal planning for the week. Freeze any veggies you know you won’t be able to eat in the week.

Beets, Red – Red beets are root vegetables known for their earthy flavor and vibrant red-purple color. They are rich in nutrients like folate, manganese, potassium, and dietary fiber, as well as antioxidants such as betalains, which help reduce inflammation and support heart health. Both the roots and greens are edible, with the greens offering additional nutrients like vitamins A and C. Beets can be eaten raw in salads, roasted, boiled, or blended into smoothies and soups. Store beet greens separately from the root, wrapped in a damp cloth or in a plastic bag in the fridge. Use within a few days – they don’t keep long. Beet roots can be stored in a plastic bag in the crisper drawer of the fridge for up to two weeks. To freeze beets for longer storage, slice or chop them, spread on a cookie sheet to flash freeze, then transfer to freezer bags where they can be stored for up to a year. Looking for ways to prepare beets? This post will show you 25 Beet Recipes including beet hummus, a summery borscht, and even a beautifully colored pasta primavera.

Broccoli – This nutrient-dense vegetable has green florets and stems and is known for its mild, slightly bitter flavor.  It is high in vitamins C, K, and A, as well as fiber, folate, and antioxidants, which support immune health, bone health, and digestion. Broccoli can be eaten raw in salads or cooked by steaming, roasting, or stir-frying, making it a versatile addition to various dishes. Store broccoli in the refrigerator, unwashed, in a perforated plastic bag to keep it fresh for up to a week. Avoid washing before storing, as excess moisture can lead to spoilage.

A purple tinge on broccoli florets is usually a result of exposure to cool temperatures while growing. The purple color comes from anthocyanins, natural pigments and antioxidants that broccoli produces in response to cold weather or intense sunlight. This coloring is completely normal and doesn’t affect the taste or quality of the broccoli—it’s safe to eat and still packed with nutrients. The presence of anthocyanins may even add a little extra antioxidant boost!

Carrots – Carrots are a versatile and popular root vegetable, known for their sweet, crunchy texture and vibrant orange color, though they can also be found in purple, yellow, and red varieties. They are rich in beta-carotene, which the body converts to vitamin A, essential for good vision and immune health. Carrots are a good source of dietary fiber, potassium, and antioxidants. Enjoy them raw, cooked, roasted, or juiced. They can be used in salads, soups, stews, and side dishes. For optimal storage, keep carrots in a cool, dry place or in the refrigerator, preferably in a plastic bag to maintain moisture, where they can last for several weeks.

Celery – Celery is a crunchy, low-calorie vegetable known for its mild, slightly salty flavor. It is rich in vitamins K and C, folate, potassium, and fiber, supporting bone health, digestion, and hydration. Celery is often eaten raw as a snack, added to salads, or used as a base in soups, stews, and stir-fries. Store celery in the refrigerator, tightly wrapped in aluminum foil to retain its crispness, where it can stay fresh for up to two weeks. For longer storage, celery can be chopped and frozen.

Don’t forget to use those celery greens! They’re a great addition to cooked beans, salads, eggs. Use leaves to make pesto or dry them and make your own parsley flakes, powder, or salt. 

Collard Greens – Collard greens are leafy greens with a slightly bitter, earthy flavor and hearty texture. They are rich in vitamins A, C, and K, calcium, fiber, and antioxidants, which support bone health, immune function, and digestion. Collard greens are often cooked by sautéing, steaming, or simmering in soups and stews, and they’re popular in Southern and African cuisines. Have you used your collard greens to make “lettuce” wraps yet? They hold together better so they are a great substitute.  To store, keep collard greens in the refrigerator, wrapped in a damp paper towel inside a plastic bag, where they can stay fresh for up to a week. For longer storage, blanch and freeze them or make green cubes to store for later use.

Fennel Bulb – Fennel is a member of the carrot family and is known for its sweet, anise-like flavor. Fennel is rich in vitamin C, potassium, and manganese. The bulbs can be thinly sliced and added to salads, sautéed, roasted, or grilled. The stalks can be used in soups and stews, and the fronds can be used as an herb-like garnish. Store fennel bulbs in a plastic bag in the crisper drawer, where they can keep fresh for up to a week. If the fronds are still attached, trim them and store separately wrapped in a damp paper towel inside a plastic bag. For longer storage, fennel bulbs can be blanched and frozen.

Garlic – This flavorful bulb is known for its pungent aroma and taste, and is commonly used in cooking to add depth to dishes. It’s rich in vitamins C and B6, manganese, and sulfur compounds, particularly allicin, which has antioxidant, anti-inflammatory, and immune-boosting properties. Garlic can be eaten raw or cooked and is often used in sauces, marinades, soups, and roasted vegetable dishes. Use in any recipe and add peeled cloves to pickles. All of our garlic is now cured so it can be stored in a cool, dark, dry place for several months. Avoid refrigerating whole bulbs, but once peeled, refrigerate or freeze cloves for longer storage.

Kale, Lacinato – Lacinato kale, also known as Tuscan or dinosaur kale, is a nutrient-dense leafy green rich in vitamins A, C, and K, as well as calcium, iron, and antioxidants. Its dark green, bumpy leaves have a slightly sweeter flavor compared to other kales, making it ideal for salads, soups, stir-fries, and smoothies. It’s particularly delicious when sautéed with garlic or massaged with lemon juice for raw dishes. To store, place unwashed leaves in a plastic bag or container in the refrigerator’s crisper drawer, where they’ll stay fresh for 5 to 7 days.

Kohlrabi, Green or Purple Variety – Kohlrabi is a crunchy, mildly sweet vegetable from the cabbage family, with a taste similar to a mix of broccoli stems and radishes. It is rich in vitamins C and B6, fiber, and potassium, supporting immune function, digestion, and heart health. Kohlrabi can be eaten raw in salads and slaws or cooked by roasting, steaming, or stir-frying. The bulb and leaves are both edible. Store kohlrabi bulb and leaves separately. Both parts should be stored in the vegetable drawer of the refrigerator. Bulbs can be stored in a bag or wrapped in a moist paper towel. Store leaves in a plastic bag – you can use them like kale!  Use the leaves within a few days for optimal freshness.

This post has great info and suggestions for Kohlrabi.  Other CSA members have enjoyed their kohlrabi grilled, roasted, and spiralized into noodles.
SNACK IDEA: Cut in slices or sticks for snacking, sprinkle with salt or serve with a dip. Some people even say that dipping in peanut butter is their favorite way to eat them.

Microgreens – Microgreens are young, tender greens harvested just after the first leaves develop, making them highly nutritious and flavorful. They come in various types, including radish, broccoli, and arugula, and are packed with vitamins C, E, and K, along with antioxidants and minerals that support immune health, skin health, and digestion. Microgreens are best enjoyed raw to preserve their delicate texture and nutrients, making them ideal for salads, sandwiches, wraps, and garnishes. Store microgreens in the refrigerator, loosely wrapped in a paper towel inside a plastic container, where they can stay fresh for up to a week. Avoid washing until just before use to prevent wilting.

Mushroom, Portobello & Cremini – These two mushrooms are the same variety but are harvested at different sizes. Store in a paper bag and refrigerate in the main section of the fridge with a dry paper towel to absorb excess moisture. Alternatively, mushrooms can be briefly sautéed or blanched before freezing to extend their shelf life for up to 3 months.

Mushrooms, Shiitake – Add them to stir-fries, risottos, and soups, or use as a filling for tacos. They are also great for Asian-inspired noodle dishes or as a base for stuffed mushrooms. Enjoy their earthy flavor and meaty texture in these and other creative recipes. Store shiitake mushrooms in a paper bag or a loosely wrapped plastic bag in the refrigerator.

Parsley – Parsley is a popular herb with bright green leaves and a fresh, slightly peppery flavor. It is rich in vitamins A, C, and K, along with folate and antioxidants, which support immune health, bone health, and digestion. Parsley is used as both a garnish and a key ingredient in various dishes. It is commonly used in Mediterranean and Middle Eastern cuisines, adding flavor to salads, soups, sauces, and marinades. Store as you would any herb; in a glass with some water on the counter. Keep for several days. For longer storage, parsley can be chopped and frozen in airtight containers or ice cube trays.

Peppers – A popular and versatile vegetable that comes in various colors, including green, red, yellow, orange, and even purple. They belong to the nightshade family and have a mildly sweet flavor and crisp texture. Peppers are low in calories and fat but rich in vitamins and minerals. They are particularly high in vitamin C, providing more than 100% of the recommended daily intake per serving. Peppers also contain vitamin A, vitamin B6, dietary fiber, and antioxidants, such as carotenoids and flavonoids, that contribute to their vibrant colors and potential health benefits.

From L to R: Hungarian wax, jalapeño, cayenne, and sweet colored bell peppers.

Storage for all peppers: Keep them dry and refrigerated in a perforated plastic bag for up to one to two weeks. Avoid storing them with fruits or vegetables that emit ethylene gas, as this can cause them to spoil faster.

IMPORTANT: USE GLOVES! Be cautious when handling hot peppers (at least if you are handling more than a few at a time or are sensitive), as their seeds and membranes contain the most capsaicin and can intensify the heat. Remove these parts if you prefer a milder flavor or keep them for a spicier kick.

Peppers, Cayenne – Cayenne peppers are long, thin, and vibrant red chili peppers known for their intense heat and spicy flavor. Rich in vitamin C, vitamin A, and capsaicin (which provides the heat), cayenne peppers are commonly used to add spice to dishes. Usage: They can be used fresh, dried, or ground into cayenne powder for seasoning everything from sauces and soups to meat and vegetable dishes. Special Storage: Dry cayenne peppers to preserve for longer periods. Ground cayenne pepper should be kept in an airtight container in a cool, dark place to maintain its potency.
Heat Index: Cayenne peppers typically range from 30,000 to 50,000 Scoville Heat Units (SHU) on the Scoville scale. This puts them in the mid-range of hot peppers, significantly spicier than jalapeños (2,500-8,000 SHU) but milder than habaneros (100,000-350,000 SHU).

Peppers, Jalapeño – A popular variety of chili peppers with a distinctive bright green or red color when fully ripe. They are low in calories and fat and provide vitamins A and C, potassium, and dietary fiber. They also contain capsaicin, the compound responsible for their spiciness, which is known for its potential health benefits, such as pain relief and metabolism-boosting properties.
Usage: Jalapeño peppers are commonly used raw in salsas and guacamole and as a topping for tacos, nachos, pizza, and other dishes. When cooked, jalapeños add a bold kick to soups, stews, sauces, and stir-fries. They can also be roasted, stuffed, or incorporated into marinades for meats and vegetables, offering a depth of flavor and heat.
Heat Index: Jalapeño peppers are known for their moderate to high heat level, typically ranging from 2,500 to 8,000 Scoville Heat Units (SHU). The level of spiciness can vary depending on factors such as ripeness and the specific pepper’s genetics.

Peppers, Sweet Colored – Also known as bell peppers, sweet peppers come in vibrant colors like red, yellow, and orange. The red variety is the ripest and sweetest. They are rich in vitamins A and C, antioxidants, and dietary fiber, making them a nutritious addition to meals.
Usage: These peppers are versatile and can be eaten raw in salads, sliced for dips, or cooked in a variety of dishes, from stir-fries to stuffed peppers.

Potatoes, Yellow – Also known as Yukon Gold or gold potatoes, yellow potatoes have smooth, thin, yellowish skin and a creamy, buttery-flavored flesh. They are slightly waxy, making them versatile in cooking. Yellow potatoes are a good source of vitamin C, potassium, and fiber alow in calories and fat. Their creamy texture makes them ideal for mashing, roasting, grilling, and boiling. They are also excellent in gratins and salads because they hold shape during cooking. Store yellow potatoes in a cool, dark, and well-ventilated place for several weeks, avoiding refrigeration as it can alter their texture and flavor.

Sage – Sage is a fragrant herb with soft, gray-green leaves and a slightly earthy, peppery flavor, often used in savory dishes. It is rich in vitamins A, C, and K, along with antioxidants and anti-inflammatory compounds that may support memory, digestion, and immune health. Sage is commonly used in poultry seasoning, stuffing, soups, and roasted vegetable dishes, and it pairs well with meats like chicken and pork. Store fresh sage in the refrigerator, wrapped in a damp paper towel inside a plastic bag, where it can stay fresh for up to a week. Sage can also be dried for longer storage.

Squash, Butternut – Butternut squash is a sweet, nutty-flavored winter squash with a smooth, tan exterior and bright orange flesh. It is rich in vitamins A and C, fiber, potassium, and antioxidants, promoting eye health, immune function, and digestive health. Butternut squash can be roasted, mashed, pureed for soups, or used in casseroles and salads. To store, keep whole butternut squash in a cool, dark place for up to a month. Once cut, wrap it in plastic and refrigerate for up to a week to maintain freshness.

Squash, Spaghetti – Spaghetti squash is a unique winter squash with a mild, slightly sweet flavor and flesh that, when cooked, separates into spaghetti-like strands. It is low in calories and rich in vitamins A, C, and B6, as well as fiber and potassium. Spaghetti squash is often roasted or microwaved and can be used in a variety of dishes, including casseroles, stir-fries, or served with sauces like traditional spaghetti. Store whole spaghetti squash in a cool, dry place for up to a month. Once cut, wrap it in plastic and refrigerate for up to five days.

Squash, Sweet Dumpling – Sweet dumpling squash is a small, round winter squash with cream-colored skin and green stripes, known for its sweet, nutty flavor and tender flesh. It is rich in vitamins A and C, fiber, and antioxidants, which support immune health, eye health, and digestion. This squash is ideal for roasting, stuffing, or baking, and its edible skin makes preparation simple. Store whole sweet dumpling squash in a cool, dry place for up to a month. Once cut, wrap and refrigerate it for up to a week.

Tip for storing any winter squash: Wipe the skin with vinegar to kill any microbes or spores before storing for longer than a few days.

Sweet Potatoes – Sweet potatoes are a nutritious root vegetable known for their naturally sweet flavor and vibrant orange flesh, though they also come in other colors like purple and white. They are rich in vitamins A (as beta-carotene), C, and B6, as well as dietary fiber, potassium, and antioxidants. These nutrients support eye health, boost immunity, and promote digestive health. Sweet potatoes are versatile in cooking and can be baked, roasted, mashed, or used in soups and stews. They can also be enjoyed in both savory and sweet dishes. Store sweet potatoes in a cool, dark, well-ventilated place for several weeks, avoiding refrigeration as it can affect their texture and flavor. It’s still warm outside, but soup season is on the way. Get ready with this recipe for Sweet Potato Sausage Soup. Sweet potatoes for dessert? Absolutely. Try this Easy Sweet Potato Chocolate Pudding.

Tomatoes are rich in vitamins A, C, and K, along with potassium and antioxidants like lycopene, which support heart health, skin health, and reduce inflammation. Enjoy fresh tomatoes sliced into salads and sandwiches, cooked into sauces, soups, and stews, or roasted and grilled for added flavor. These Simple and Reliable Tomato Recipes include Fresh Pasta Sauce, Gazpacho, and Caprese Salad. Try Fresh Tomato Soup, with Variations. Store ripe tomatoes at room temperature with the stem side down and use within one week. Do not refrigerate; cold temperatures can affect their texture and flavor. Tomatoes are high ethylene producers, which means they will cause other produce to ripen or spoil quickly if placed nearby. So be careful what you store next to tomatoes.

Did you know that tomatoes are actually a fruit, but commonly used as a vegetable?

Tomatoes, Green – Green tomatoes are unripe tomatoes that have a firm texture and a tangy, slightly acidic flavor. Often used in Southern U.S. cuisine, they are commonly fried, but can also be pickled, grilled, or used in relishes and salsas. Nutritionally, green tomatoes provide fiber, vitamin C, vitamin K, and small amounts of beta-carotene, although their nutrient content is slightly lower than that of fully ripe tomatoes. Their firm texture makes them ideal for frying or baking, as they hold up well during cooking. To store green tomatoes, keep them at room temperature if you want them to ripen, or refrigerate them to slow down the ripening process, where they can last for several days.

Veggie E-Books

Download these collections of tips and recipes for each veggie. You’ll use these as a reference throughout the season.

Broccoli E-Book
Carrots E-Book
Collard Greens E-Book
Beets E-Book
Kale E-Book
Microgreens E-Book
Mushrooms E-Book
Potatoes E-Book
Tomatoes E-Book
Winter Squash E-Book

Farm Events

Save the Date – Prep for Winter Immunity

Join us for a hands-on gathering to use essential oil blends and recipes. Be prepared for colds and flu so you can minimize your downtime and enjoy the holiday cheer.

Date: November 9th, 2024
​Time: 1:00 PM
​Location: Willow Haven Farm, 7686 Herber Rd, New Tripoli, PA
Cost: ​$5 per roller, depending on the oils you use. Or simply come for the learning and companionship with friends who care about proactive wellness and nutrition just like you!

Don’t miss this opportunity to make this holiday season healthier and more thoughtful with your very own essential oil blends.

Focus on Nutrition for Budget Wisdom

After years of feeding 9 – 20 people every day, I’ve learned a few things about making nutritious meals that go the distance and keep everyone happy. As you connect with me, more you’ll learn why I recommend these foods.

• organic fresh seasonal vegetables
• fermented vegetables
• organic eggs from pastured chickens
• sourdough bread made with organic wheat (no sprays!)
• raw, grass-fed milk and organic yogurt made from grass-fed milk

I’m sharing the deep reasons why these foods are essential and what we can learn from traditional wisdom in a new public Facebook Group. Join me to learn more!

Traditional wisdom belongs to us all so let’s make sure it doesn’t get forgotten.

The group description attempts to capture this: A community for sharing insights into what makes a healthy lifestyle sustainable for the long term. Share what you’ve learned and pass on the knowledge and traditions that have been passed on to you. You don’t need to have a farm or even land to live a sustainable life. Farmer Reuben encourages everyone to GROW one thing or PRODUCE one thing – especially if you can share with someone else.

If you still do Facebook, click image to join me here:

As Always…

We support your desire to have a good, healthy way of life and food on your table that supports that goal.

We’ll keep farming for you!

Reuben and Tessa DeMaster
Willow Haven Farm

Well, he tried to refuse, but with farmer parents he didn’t get away with it.

You see, he was influenced by a vegetarian boy his age living on the farm when our farm boy was 3-4 years old.

His little friend talked about how terrible eating meat was because that’s how his family ate. Everyone gets to choose and often we have meatless meals too.

But most nights when he came in to dinner, there was meat on the menu.

“Is this OUR chicken?” he would ask. Meaning our pasture whole pastured chicken – raised on the farm.

Somehow in his mind, he realized that if he had to eat meat, he would only trust it if we raised it ourselves.

Not a bad idea, actually.

Now my farm boy is grown enough to be the one feeding the chickens, pouring buckets of water into their waterer, collecting and washing eggs.

He also asks for chicken for his birthday supper every year!

I love to help you get connected to your food so you can feed your family well with food you trust. 

So, let’s meet the chickens.

10 Ways to Make the Most of a Whole Pastured Chicken

Cooking a whole pastured chicken is not only a treat for your taste buds but also a smart way to make the most of this nutritious and flavorful bird.

Here are my top 10 tips for using every part of your chicken, ensuring nothing goes to waste.

1. Slow Cooker Delight

Crock-Pot Instructions: Place your whole chicken in a crock-pot or slow cooker for at least 8 hours. Long, slow cooking is crucial for the best flavor and texture. You don’t even need to defrost it first, as long as it fits in the pan! Cover with your favorite sauce before turning on the slow cooker. My two favorites are:

• Thai Yellow or Red Curry Sauce
• A healthy chunk of butter and a whole sliced onion

Instant Pot Instructions: If you’re using an Instant Pot, place the chicken in the pot and add your preferred sauce. Seal the lid and cook on high pressure for 30-40 minutes if the chicken is fresh, or 50-60 minutes if it’s frozen. Let the pressure release naturally for 15 minutes before opening the lid.

Oven Roasting Instructions: My favorite way to roast a chicken is the “Speedy Roast” method. Preheat your oven to 450 degrees. Cook until the internal temperature of the thickest part of the breast reaches 155 degrees. With our extra-large chickens, it will take longer than an hour. This method ensures the chicken remains juicy and flavorful.

Alternatively, you can slow roast the bird for even more tender results. Preheat to 300 degrees and cook for at least 2 hours. Put the butter in the cavity and roast breast-side down for the juiciest white meat. Slow roasting ensures that no part of the chicken overcooks or dries out.

Now Divide the Parts

Once you’ve enjoyed your fill of roast chicken, separate the carcass into two piles: skin, bones, cartilage, and pan juices in one, and the remaining meat picked off the bones in another.

2. Shredded BBQ Chicken

Shred the remaining meat with a fork and add barbecue sauce for pulled chicken sandwiches. We’ve got barbecue sauce with ingredients that meet your high standards to put in your Market Box.

3. Enchilada Filling

Shred the meat for enchiladas. It’s perfect for a quick and delicious filling.

4. Chicken Pot Pie

Chop the meat for a hearty chicken pot pie.

5. Chicken Salad

Mince the meat for a flavorful chicken salad.

We added the last of our stewing chicken pieces to a quinoa and tomato salad to make it a main dish the other night.

6. Soup Chunks

Cut the meat into chunks for adding to soups.

7. Bone Broth

Crock-Pot Instructions: Place the bones, skin, and pan juices back into the crock pot. Fill with water and set on low. Allow to steep for 18-36 hours, adding water as needed. The smaller bones will be soft and crumbly, and lots of vitamins and minerals will be in the broth. Strain out the solids, add salt to taste, and either freeze, pressure can, or prepare for soup.

Instant Pot Instructions: Place the bones, skin, and pan juices into the Instant Pot. Fill with water up to the max fill line. Seal the lid and cook on high pressure for 2 hours. Let the pressure release naturally. Strain out the solids, add salt to taste, and either freeze, pressure can, or prepare for soup.

8. Electrolyte Replacer

Use the broth as an electrolyte replacer, essential for athletes or those on low-carb diets. Drink a cup with each meal.

9. Soup Base

Use the broth as a base for all kinds of soups. Have you tried my Healing Ginger Chicken Soup?  Recently a farm member told me, “I’m having your healing ginger chicken soup…so delicious. Tossed in some green cubes! Every single think in my bowl is from Willow Haven Farm, Including the homemade broth because I made it with my scraps from Willow Haven organic vegetables.” – Lisa, June 2024

10. Vegetable Purees

Incorporate the broth into vegetable purees, like mashed potatoes or butternut squash, for added flavor and nutrition.

BONUS: Rice Cooking Liquid

Use the broth to cook rice instead of water. This adds a rich flavor and boosts the nutritional value of your dish.

The farm family makes rice every Friday afternoon in the dutch oven with lots of butter and broth for delicious flavorful and nutritious rice. If we are eating a simple carb, it’s going to be infused with nutrition for maximum digestion.

Here’s what I really think…

Now it’s time to add a chicken to your Market Box. Here’s the link to go straight to customizing your cart. 

Just remember to divide the price by the number of meals you’ll get from a SIX POUND + chicken.

If I can get 3 meals out of a whole chicken for a family of ten, just think how far it will go for you.

IF you can stop your family from devouring it the first night because it tastes SO GOOD!

Cooking a whole pastured chicken not only provides multiple delicious meals but also ensures that you make the most of every part of the bird. Enjoy these versatile and nutritious strategies, and let nothing go to waste!

Don’t forget to add a chicken to your cart. Here’s the link again!

Events at Willow Haven Farm General Store
March 1 Fitness Workshop

Strong to the Core: Fitness & Wellness for Everyday Strength

Date & Time: Saturday, March 1 | 2-Hour Session
Location: Willow Haven Farm General Store

Are you ready to move better, feel stronger, and support your body for a lifetime of activity? Join us for the I Cor Fitness & Wellness Workshop, a hands-on session designed to help you build core strength, improve mobility, and learn proper movement techniques for daily living. Whether you’re lifting groceries, playing with kids, or simply staying active as you age, this workshop will give you the tools to move with confidence and strength.

What You’ll Gain an Introduction to:

Core-strengthening techniques for better balance and function
Flexibility and mobility exercises for everyday ease
Proper movement strategies to prevent injury
Nutrition insights to fuel strength and vitality
A supportive group fitness experience

Who is this for? Anyone looking to stay strong, mobile, and active—no matter your fitness level. Beginners welcome!

Reserve Your Spot: email whfgeneralstore@gmail.com or stop in person

We support your desire to have a good, healthy way of life and food on your table that supports that goal.

We’ll keep farming for you!

Reuben and Tessa DeMaster
Willow Haven Farm

Don’t forget to add a chicken to your cart.

Here’s the link again!