NYTimes Oven Chicken Recipe
I love the Sunday NY Times At Home section.  I've been saving the 5 recipes for the week page since early May.  The following is one of favorites in using a JenEhr whole cut up chicken and the last of the roma tomatoes.

Chicken Marengo

10/17/2020  NYT Cooking, Chicken Marengo , By Pierre Franey
YIELD 4 servings
TIME 30 minutes


1 3-pound chicken cut into serving
Salt to taste, if desired
Freshly ground pepper, to taste
2 tablespoons butter
2 tablespoons olive oil
1 ½ cups thinly sliced mushrooms
(about 1/2 pound)
½ cup finely chopped onion
½ teaspoon finely minced garlic
1 bay leaf
2 sprigs fresh thyme or 1/2 teaspoon
½ cup dry white wine
2 cups cored and cubed red ripe
tomatoes, or use canned tomatoes
¼ cup tomato paste
½ cup chicken broth
2 sprigs fresh parsley

Step 1
Sprinkle the chicken with salt and pepper to taste.

Step 2
Heat the butter and oil in a heavy skillet over medium-high heat. Add
the chicken pieces skin-side down. Cook until golden brown on one
side, about five minutes. Turn the pieces and cook on the other side
about two minutes. Pour off the fat from the skillet.

Step 3
Scatter the mushrooms over the chicken. Stir to distribute. Add the
onion, garlic, bay leaf and thyme and cook about 5 minutes.

Step 4
Add the wine and scrape the bottom of the skillet with a wooden spoon
to dissolve the brown particles that cling to the bottom of the pan. Add
the tomatoes, tomato paste, chicken broth and parsley. Bring to the
boil. Cover and cook 10 minutes. Serve with rice and a tossed green

In the middle of June 1800, Napoleon Bonaparte's troops were engaged in battle with Austrian forces near the small
village of Marengo in northern Italy. The battle was fierce, or so the legend has it, and Napoleon, of course, emerged
victorious. And hungry. He asked his chef to prepare a meal quickly and the cook scoured the countryside looking for
foods to prepare. He scurried around and discovered a chicken, olive oil, tomatoes, herbs, eggs and crawfish. Within
minutes, a fire was started and the chef prepared a quick sauté of the chicken with tomatoes, oil and herbs. It is said
that he garnished the dish before serving it with a fried egg and crawfish. In my version, the chicken, cut into serving
pieces, is simply browned in a little olive oil (I add a touch of butter to give it flavor) on both sides. I then prefer to add
sliced mushrooms (there are those who declare that truffles were among the original ingredients), seasonings, wine,
tomatoes and parsley and cook covered until done, about 10 minutes longer.

 JenEhr Organic Greens

While the season comes to a frost induced conclusion, Farmer Paul is still at it with greens from the hoophouses.  The soil acts as a heat sink as sun warms and shines through the protective two layers of plastic. No supplemental heat, all ground grown, still certified organic.

These hoophouses are the source of the bright green spicy and lettuce salad mixes, arugula, spinach, radishes and leafy green celery..  We expect another three to four weeks of bountiful harvests.

JenEhr Winter Produce

 Two frosts in October are tough on the field produce.  The lacinato kale and the romanesco faired well.  And in preparation for winter storage, Farmer Paul and the crew are spending their afternoons harvesting carrots, beets, winter radishes (daikon and beauty heart) and celeriac.  You'll find these beauties offered up at both farmers markets (listed below).  And then much more stored through the winter in our coolers, ready for early spring farmers markets.

JenEhr Farmers Market Locations

1. Dane County Farmers Market drive through at Alliant Energy Center, Wednesday afternoon, pre-order only (https://sourcewhatsgood.com/)

2. Saturday Westside Community Farmers Market, Madison's Near Westside at  750 University Row, Madison, WI 53705 (corner of University Ave and University Row, behind the UW Health Digestive Health Center.  Chelsea has her crew unpacked and set up by the market start at 7AM.  You'll find our big yellow tent at the south end of the market.

JenEhr Winter

October and the first two weeks of November is squirrel season - we're busy getting everything out of the fields for winter storage.  Farmer Paul is finishing up the last of the fall tillage in preparation for 2021 spring planting. And equipment is moved for sunny produce washing and easy inside repair and wood hobby projects.

Normally the farmers (Kay and Paul) would be preparing for trips throughout the winter.  This year, COVID changed our plans.  So we're preparing for time at home, project lists and getting the Ella (that's the name) hoophouse ready for relaxing winter afternoons under cover, toasty and warm (a good book, socially distanced lunches, etc).

Jenehr Farms CSA
More Inside:

Jenehr Farms Happenings
More Inside:

Jenehr Happenings