This season has been an absolute whirlwind! Corbin Hill has gone through major changes over the past few months, and we are pleased with the outcomes and thrilled for what’s next. Before we started the winter season, our staff sat down and mapped out our goals. Last winter season, we had a total of 323 Shareholders, so we set the winter 2018 goal for 500, and hit it at the end of February. Through the dedication of our staff, community partners, Site Coordinators, and Shareholders, we were able to double our goal and reach 1,000 Shareholders, which is the highest level of participation we’ve had in any winter season! We are beyond stunned. Part of this success is attributed to the 8 new Farm Share sites started this season in the Bronx, Queens, Brooklyn, and Manhattan. This means getting more local produce to more communities and people who need it most. Soon the staff will be setting our goals for our summer season. We have some pretty cool things we will be kicking off, and we can’t wait to share them with you! Needless to say, our staff is in full celebration mode. So raise your glass of Red Jacket Juice and celebrate with us. This is your victory, too!
Don't forget that we only have 3 weeks left of our Winter Farm Share. The last distribution will be the week of May 14th. We will have a few weeks off for our staff to get ready to roll for our Summer Farm Share, which will launch the week of June 11th! Keep your eyes locked here for more information on sign-up dates and exciting things to come!
Thyme is a magical herb. Try it out on the following recipes.
2 tablespoons cooking oil
4 chicken thighs, bone-in, skin-on
Salt and freshly ground black pepper
20 cloves of garlic (2 full heads), separated and peeled
2 tablespoons flour (for gluten-free, use gluten-free multi-purpose flour)
1 cup chicken broth
10 sprigs of fresh thyme leaves
Recipe adapted from Julia's Album
Cook time: 35mins.
1. Heat the oven to 400° F.
2. In an oven-safe braiser pan or big, oven-safe skillet with a lid, heat the oil over medium-high heat. Season the chicken thighs generously with salt and pepper. Cook the chicken thighs skin side down on medium-high heat until well browned, for about 5 minutes, then flip the chicken thighs skin side up and cook for another 3 minutes. Remove the chicken thighs to a plate.
3. Reduce the heat to medium, add the garlic to the same skillet, and cook, occasionally turning, until garlic starts to brown, 3 or 4 minutes. Return the chicken to the braiser pan, cover with the lid or aluminum foil, and bake for 15 minutes in the preheated oven at 400 F.
4. Remove the pan from the oven and put it on a stove top - the pan will be very hot, be sure not to touch it, including the lid. Remove the chicken thighs and garlic from the pan to a plate. Remove all but 2 tablespoons of oil from the pan. Over medium heat, whisk in the 2 tablespoons of flour in the 2 tablespoons of oil in the pan. Over medium-high heat, gradually whisk in the chicken broth and fresh thyme leaves for 1 or 2 minutes, until the sauce thickens.
5. Remove the pan from the heat, and season the sauce with salt and pepper. Add the roasted garlic and chicken thighs back to the pan to reheat the chicken.
Linguine with Lemon, Garlic, Mushrooms, and Thyme
8 ounces/4 cups finely sliced chestnut/cremini mushrooms
1/3 cup extra-virgin olive oil
1 tablespoon Maldon/kosher salt or 1 1/2 teaspoons table salt
Small clove garlic, minced
1 lemon, zested and juiced
4 sprigs fresh thyme stripped to give 1 teaspoon leaves
1 pound linguine
1 bunch fresh parsley, leaves chopped, to give 1/2 cup
2 to 3 tablespoons freshly grated Parmesan, or to taste
Freshly ground black pepper
1. Slice the mushrooms finely, and put them into a large bowl with the oil, salt, minced garlic, lemon juice and zest, and gorgeously scented thyme leaves.
2. Cook the pasta according to the packet instructions and drain loosely retaining some water. Quickly put the pasta into the bowl with the mushroom mixture.
3. Toss everything together well, and then add the parsley, cheese, and pepper before tossing again. Eat with joy in your heart.
Recipe adapted from Food Network
Cook time: 25 mins.