 We are here in the relish kitchen and we are going to do our last market fresh meal of the season. So today we have Maria again and what have you chosen as a recipe? Today we have a one pan chicken dinner featuring some of our seasonally available produce. Okay. And then we'll be making zucchini muffins for dessert. Oh that looks great. Lots of wonderful vegetables and produce available at the farmers market. Definitely take a look out there to see all of the wonderful things that are available at the different vendors that we have. So what do we have for our one pan chicken? What kind of vegetables are we using? So today I chose some fingerling potatoes both the white and purple potatoes. I chose those because they're easy. You just throw them on the pan. You don't have to cut them up. Just wash them off. We have brussel sprouts. We have some orange cauliflower and multi-colored carrots and then some apples. Okay. And chicken we have and again we're going to use this recipe to serve a family of four. So usually like we mentioned in the first episode you want to keep about a deck of card size for per serving. So wonderful. So all right let's get started. Oh we also have some herbs there too. What do we have? Yes sage, rosemary and thyme. Nice. Provided by one of our newer vendors and independent Jenny Schmidt. Okay. She has our herbs available. Okay great. So stop by her. Yes. All right. So the first thing we'll do is the coating for the chicken. Seasoning that goes over the chicken. So we'll be using two tablespoons of olive oil. Okay. Two tablespoons of red wine vinegar. Okay. And then we'll be using the fresh herbs and garlic. So we'll just need a few heads of garlic chopped up. Clothes of garlic. Clothes of garlic, yes. Can I help with the herbs at all? You want me to? Sure. Take the rosemary off here. You can show us how it's done. You're right. Some people do dice the rosemary but it's you can. This is thyme. Oh sorry the thyme, the rosemary I see that's over there. The twig you don't want necessarily is a little chewy so. Right. You can kind of just pull them off. And usually about a tablespoon of each of those herbs is good. There that's how it's supposed to go. A tablespoon? Mm-hmm. Right. Minced garlic or you can use if you have a garlic press you can use that. It's a little bit easier. And we talked about having all these fresh veggies available right now but because it's toward the end of the season you can still keep the produce for longer if you freeze it or if you can it. I'm not a canner by trade. My grandmother was but lots of lots of ways to preserve different fruits and veggies by either canning or or freezing washing and then freezing independently and you know letting the fruit or veggies dry so that they can be pulled out for meals you know independently. Right. Corn is one of the easiest things to do. Cut it off. Cut it off and freeze it just like that. I have done canning in the past. It's very labor-intensive. Yes. Find it easier to just cook it when I have it. Right. It's a good way if you do want to have some of these lovely fruits and veggies though for the winter time at least you can if you have them frozen or canned you can just pull them out so that you can have wonderful meals like this all year. Yes. I would agree. Does it look like enough? A little bit more rosemary. Yeah. Drop up some of the sage. Okay. Want to get that for me? It's good to have a nice sharp knife too. Makes it a little easier. Right. And thanks to Relish for allowing us to use their wonderful kitchen and all of their cooking supplies. Smells delicious already. Yeah the fresh herbs really add a lot. You can add fresh herbs on top of the dish. Okay. After it's cooked for serving if you like. And now you said we're gonna put this all on the one pan and then we're gonna put it in the oven. Should we be preheating the oven then? Yes. The oven should be at 450 for the roasting effect of the vegetables. And how long do we need to cook that? It shouldn't be done in about a half hour. You'll want the chicken to be golden brown on top of course. Okay. Make sure the chicken is done. Internal temperature I believe of 165. I was just gonna say the internet if you don't have a cooking thermometer that's usually a good way to tell or cut into it and make sure that it's not pink in the middle. All right. All right. Do you need to prepare the pan any specific way or just put the chicken right down here? No, not really. We'll be pouring some olive oil over the vegetables before we put it in the oven. So that will help. There's some on it. Great. So a couple things to point out. We do have Brussels sprouts here which are well actually this whole entire meal is very high in fiber. Brussels sprouts are kind of unique. They have more protein in as a vegetable that you probably aren't aware of, but they also are very high in vitamin C, which is one of those things where people typically turn to fruit. But you certainly can have that through the Brussels sprouts and oven roasting them as Maria is doing actually helps reduce that self-rest odor that you might kind of associate with Brussels sprouts. So you can get rid of that by adding them to the oven and just letting them roast for a little while. So all right. That looks great. So we're just going to coat the chicken with the fresh herbs and oil. Yeah. I was gonna say definitely part, right? And then any leftovers we have we can just pour over the top. Okay. It doesn't really. Then we can season with salt and pepper too. Okay. As we had mentioned too in the last few episodes we always want to make the meals heart-healthy as well, which Maria's done a great job at giving us some wonderful recipes. And if you're interested in looking at previous episodes you certainly can go to the SCIO website or the WSCS website and click on any of the previous episodes to look at the recipes that we used. So all right. So we're going to use carrots as well as the orange cauliflower. Any reason you chose the orange cauliflower? Because of the color. It's beautiful. Right. Especially for fall. Like lots of different colors. Yes. And this meal again is perfect for that. We always talk about having your plate colorful. So this is a perfect way to add all of those colors of the rainbow in here. So wonderful. Looks great. Lots of vitamins and nutrients. While Maria is chopping up the cauliflower, the orange color comes from the beta-carotene inside, but typically your flavor is about the same. So really just whatever is available at the farmers market you could certainly use. If you had different veggies you could add those as well. They add just about anything really. Sure. I guess sort of a rule of thumb when you're roasting vegetables is that they all kind of be the same size so that they cook evenly. The same. Yeah. Sounds good. And that is the reason why I picked fingerling potatoes. You don't have to do any prep for those. Just throw those on the pan. Right. If you could do that now if you'd like. Oh. Sure. And the Brussels sprouts are all ready to go. I prepared those ahead of time. And all washed. Yep, they're washed. Nice. And then you just have to typically chop the edge off a little bit. Okay. I like the fingerling potatoes. Cute. Especially for little ones too. They can just put them on their plate. And cut up the Brussels sprouts. Did you just say have them or put them on? No, just put them on whole. Okay. And when you're roasting vegetables you kind of want just an even layer on the pan. Okay. With a little bit of space in between the vegetables. Just how you determine how much you need. Okay. If they're too close together there's too much moisture and they don't roast quite as well. That is a very good tip. Yeah. Did you want me to use all of them or just wait until we have the carrots on? Yeah, I think that's good. For now. Okay. So the purple color is unique to the fingerlings as well as to the carrots. The same purple color not dyed. It's just the natural color. They've been around for a really long time. So do you want these just sliced? Yep. Okay. Have a little bit sweeter taste than some of the orange carrots. Brussels sprouts tend to have a little nutty flavor too. So that's kind of nice to mix them together. And then these carrots I didn't peel. I guess it's personal preference. Should you want to peel them or not? And that's good to point out. I think there are added health benefits to not peeling. Absolutely. Obviously we talked about the fiber but the nutrients and everything inside of the vegetables for optimal nutrients and absorption. Obviously, eating the whole vegetable, the flesh as well as the skin. Do you want me to grab a couple more? Sure. I love the purple kids. So what is your favorite food to eat at the farmer's market? My favorite food. Maybe changes. I was just going to say my change, right? Whatever there is there. I don't know. It's all good. And Maria has already pre-washed all of the vegetables that we're using today. So when you do get them from the farmer's market you typically have to wash them. And then we're also going to throw some shallots on top. Also available at the market. I think we've used these in the past too. They're sort of the combination of onion and garlic. Right. Flavor. So you can put as many of those on as you'd like. You don't have to hold back. Sure. Personal preference if you like more. This whole meal that you're preparing today to also we talked about fiber. You know, men and women typically don't get enough fiber in their diet. So this is a great meal to actually help support. You can get with just a cup of Brussels sprouts. You can actually get there's two grams of fiber and three grams of protein in them. And having the fiber is actually something that helps reduce your chance of diabetes and cardiovascular disease. The fiber helps move things through your system so that it keeps obviously you nice and regular and you want that. But most Americans or at least half of the Americans don't get enough fiber. I think you might have talked about that in one of the previous episodes. So this is a great way to do that. So you obviously see the number of fruits and veggies or the veggies. Would you like me to cut up the apple as well? Oh yeah. I forgot about the apples. So these again from Edas, right? Yeah, one of our orchard vendors. There are lots of apples available this time of year. Lots of different options. Sort of changes every week. So whatever they happen to have available is kind of a nice great little sweet to add. Yeah, it does add a nice flavor. And we'll need a little more olive oil to drizzle over the top. Perfect. Thank you. Thank you. How long did you say about 40 minutes? That should go in the oven. I'm going to have a 40 minutes. Okay. Just kind of have to keep an eye on it and see how things look. Sure. All right, looks great. So put that in the oven. Good luck for you. So while that's in the oven cooking we're going to prepare for the zucchini muffins, right? Yes. Okay, great. Very easy recipe. Your usual baking supplies. There's the flour. Wonderful. How many cups do we use? Two and a half cups. I was just going to get a little more than two. Yeah. Great. So put all the dry ingredients together first and then I'll need another bowl like this. Okay. For the wet ingredients. So what did we all add in there? So there's baking powder, baking soda and salt and then cinnamon. Oh, nice. Although I like to use a combination cinnamon. There's cinnamon, cloves, ginger, allspice. But you can use any combination. Wonderful. Well, there's two teaspoons. I was just going to say all wonderful fall kind of scents. Mm-hmm. Yes. The flavors. Okay. Stouts. Sure. Dry ingredients. Yeah. And then we'll mix the wet ingredients together. So we have eggs. Eggs from Emma's. And we do also have eggs available at the winter market. Two vendors, correct? Yes, we do. Okay, that's great. We can mention to, we talked about different ways to store the vegetables. Most of the vegetables now are vegetables as somebody had mentioned to, if you have a seller, you know, they can be stored in a cool dry area, as long as the vegetables are not exposed to extreme temperatures. So they will stay for a while. They will store for a long time. Right. But you can also visit the winter market and a lot of the vegetables will be available during that time as well. And that's located at the first congregation on that starts in November, right? Yeah. And what days are those? Mm-hmm. So the winter market is on Saturdays, the first and third Saturdays November. Okay. Through April from nine to one at First Congregational Church on Bluff Avenue, just across from Volrath Park. Okay, great. Mm-hmm. So keep that in mind. So we still have lots of things available during the winter market, or maybe not quite as many. Right now it's very abundant with all of the beautiful colors, but we still have things available. So we should definitely visit there. So the summer market runs through the end of October. Okay. So you'll have the last weekend in October is the summer market, and then the next weekend is the winter market. Very nice. Can I help with anything? So then we have in here the eggs, brown sugar, and then vegetable oil. Okay. You whisk in a lot. So zucchini is another one of those versatile vegetables that you can use. Now we're making it in a sweet dish, but you can also consider summer squash. So you can make it like we use, we can dice it up and could put that if you actually wanted to roast it. And this is a great way to get rid of a large amount of zucchini by shredding it. Mm-hmm. Yes, if you have an abundance of zucchini. Yes. Zucchini bread is a popular option. Right. Thank you. We'll just mix all these things together along with the zucchini and the nuts. We're going to have a cup of walnuts, chopped walnuts here. Okay. I'm going to shred the zucchini. Okay. And then we'll be using a strissel topping, which we featured in our first episode with the, this was a strawberry rhubarb crisp. Yes. So long ago. Right. It seems like that. What a difference even the fruit and veggies that were available at the first market versus what we have now. It just, the colors are just amazing. So I made the strissel ahead of time, but just as a refresher, it's just butter and flour and brown sugar. And if you want to actually go back and see how Maria did it as an episode one, right? Great. Okay, just stop it. Available online, yeah. Also for this recipe, you can use just white sugar instead of the brown sugar. They're sort of interchangeable. Okay. This has a little bit richer flavor, more of an autumn flavor, I think. And caramelize them nicely. Personal preference. Yes. Thanks. Yeah, thank you. And then again, I like to make little mini muffins because they're fun and cute and you can hand them out to lots of people. Sure. You can make just a loaf of bread, you can make cupcakes, you can make little mini loaves. However you want to do it, the baking time will vary. But as with most other things, you just want to look, check on them, make sure that they turn golden brown and with cake batter of any sort. Once it starts to pull away from the edges, you know that it's done. That's a great tip. I like the small size too, like we had mentioned, even if your kids like to have a bite size, they can quick grab it and something nice and easy. Wonderful. Yeah. You have two free butter? Yes, I did butter those ahead of time. Okay. You don't want the muffins to stick. Okay. I also love my scoop for consistency. Right. Makes things easy. So it's just, I think this is a tablespoon. If I'm not mistaken. Sure. And what temperature do we need to have the oven preheated to 350? 350. Okay. And like I said, the baking time will vary. These mini muffins don't take long at all, maybe about 10 to 15, 12 to 15 minutes or so. Okay. So just in time, if we pull the chicken out, we can eat the chicken and then the muffins will be done. Mm-hmm. Yep. They don't take long at all. And then with these, I like to, like I said, put a little of the drizzle topping on top. Okay. So a little bit goes a long way. It does. That's great. Use your little fingers. Use my fingers. Mm-hmm. So just a little coating there. And a few walnuts on the top. Yes. You want to grab those. I'd like to put one right in the middle. Sure. Nice little touch. And obviously, we want to make sure our hands are clean. Both of you and I have washed our hands, so. Many times. Many times. Whenever you're working with food, you certainly want to do that, especially when we were prepping the raw chicken. Want to keep that. And then I like to sprinkle a little cinnamon sugar on top of a nut just for a little caramelizing effect. Great. And then just put these in the oven for about 12 minutes. All right. And the chicken looked just about done. It's pretty close. Probably another, maybe five or 10 minutes or so. So while we're waiting, why don't you tell us a little bit too. I learned something new. Your parents owned a suburb club. So that's how Maria became such a wonderful chef, right? Has a lot to do with it, yes. My parents were very good cooks. My mother was also a very good baker. Very nice. So I started baking at a very young age. We've had great recipes, so we appreciate that. And thank you. So I really, I think we've got lots of things for you guys to try. Certainly, like we mentioned, go back to the website to check out the episodes. Be sure to join us at the remaining farmer's markets that are at Fountain Park as well as at Fearfield Plaza. And then starting the winter markets. And again, when are those? On Saturday, first and third Saturdays, November through April. Okay. Great. Not until one o'clock. All right. Very good. And will you be available at the winter markets as well? I will be there. All right. Great. So look for Maria if you have any questions and or she also has the recipes available there. That looks great. Yes, it does. Smells good too. Mm-hmm. You can see how it's nice and browned. The oven roasted. Oh, yum, yum, yum, yum. Okay. And let's check. We have one set of muffins done. These are just about done. Almost. A couple more minutes for that. Another minute or two? Sure. I guess we can serve this up. Toast to our last episode, right? Yes. Toast away. Make sure you get a little bit of everything. Right. Yes. And this is perfect here. I can hold that for you. All right. Thank you. So now what are you going to do if you're not doing market fresh meals? You can open your own restaurant. I don't think I have that kind of time. Yes. As lovely as that would be. Sounds awesome. All right. Let's try it. All right. It's going to be hot. Very good. Perfect. Happy eating.