Local Garlic, Goat Cheese, and Shitake Mushroom Tart
½ lb. unsalted cold butter, Hartzler Dairy
¼ cup sugar
1 tsp. salt
3 cup flour
¼ cup cold water
3 local garlic bulbs, roasted, Crooked Creek Farm
6 oz. goat cheese, Mackenzie Creamery
6 oz. cream cheese
1 tablespoon chives minced, Hansen’s Greenhouse
Salt and pepper to taste
4 tablespoons clarified butter, Hartzler Dairy
½ lb. shitake mushrooms, quartered and de-stemmed, Killbuck Valley Mushrooms
1 leek, sliced, Muddy Fork Farm
Sea salt and pepper to taste
2 tsp. fresh thyme, Hansen’s Greenhouse
1 tsp. fresh tarragon, Hansen’s Greenhouse
½ cup white wine
Combine first 3 ingredients plus half of flour (1.5 cup) and mix together using food process pulse lightly until mixture looks like small pieces of rice. Slowly pour in additional flour and then water while pulsing lightly until mixture forms a ball, remove from process and roll out and place in tart pan.
Individually wrap garlic bulbs in aluminum foil, and bake in oven at 350 degrees for 45-55 minutes, until garlic is soft. Cut the tops off of the bulbs, and squeeze the garlic into a mixing bowl. Mix together the garlic, goat cheese, cream cheese, chives, salt, and pepper.
Sauté in a large, heavy skillet over very high heat mushrooms, scallions, garlic salt, and pepper in clarified butter until mushrooms have browned. Drain excess butter from skillet, and then deglaze with the white wine, scraping the residue from the bottom of the pan. Reduce until liquid is thick enough to coat the back of a spoon. Remove from heat.
Preheat oven to 425 degrees. On cookie sheet covered with wax paper, roll out dough into 6 in circles, approximately ¼ inch thick. Spread generous portion of filling to within ½ inch of edge. Top with shitake mixture. Fold edges to make a rim. Bake until golden brown, approximately 25-35 minutes. Enjoy!
Local Garlic Roasted Chicken
Preheat Oven 375 degrees
1 plump chicken, Tea Hill Poultry Farm
3 heads of Music Garlic (or any other varietal will do), Rootstown Organic
2 tsp sea salt
¼ tsp pepper
¼ tsp paprika
¼ cup unsalted Hartzler butter, melted (can substitute with half olive oil, half butter)
½ cup of wine
Half an onion chopped
1 tbspn Italian parsley chopped
1 lb new potatoes, Gingerich Farm
1 small roaster with lid
Rinse out cavity of chicken sprinkle cavity with half salt and place chopped onion and chopped parsley inside.
Set chicken in roaster and pour butter over chicken, rubbing it into crevices. Sprinkle with remaining salt, pepper and paprika. Place garlic heads, potatoes and wine on bottom of roaster surrounding centered chicken.
Place lid on chicken roaster, place in oven for hour an half then remove lid for 15 minutes or until chicken has browned.
Remove from oven. Place chicken on platter, surround with potatoes and garlic bulbs.
At the dinner table, cut chicken and take apart garlic bulbs, squeezing cloves onto good warm bread (preferably Scali from On the Rise Artisan Bakery).
Serve with warm green beans from Truck Patch Farm. Watermelon is a great desert for this summer/fall meal.
Donita Anderson, North Union Farmers Market