The Cortland County Visitors Center will be hosting a monthly, indoor farmers market, designed to fill your dinner plate. Small but mighty, this winter market is sure to have everything you need for the perfect meal. Carefully curated with a selection of makers and farmers, local to Cortland County; the upcoming month you'll find whole roasting chickens, late autumn and early winter produce, pickles and sauces, and fresh baked goods for dessert. Each month thru April, we'll publish a recipe, created with that month's farmers market selection in mind.
Check back here for updated vendor list and meal ideas throughout the winter.
Cortland County Visitors Center
42 Main St, Downtown Cortland
First Fridays, 12- 3 p.m.
WHO WILL BE THERE
Main Street Farms: Large selection of winter produce including; root vegetables, winter squashes, and greens.
Daisy Hollow Farm: homemade granola, whole chickens, and natural skincare items.
Gracie Cakes: signature cupcakes and sugar cookies.
Food & Ferments: pickled veggies, kombucha, kimchi, and tonics.
Roast Chicken & All The Fixings
- Whole chicken (4 lbs. generally feeds a family)
- 4 lbs. of hearty winter veggies ( i.e.- potatoes, butternut squash, turnips, carrots, sweet potatoes, etc...)
- 1 lemon, cut in half
- 1 bunch each: rosemary, sage, and thyme
- 1 stick butter
- 1 head of garlic
- 2 shallots or onions
- 1 Tbs. brown sugar
- 1 pinch of cayenne
- 1 large apple, cut in half
- Pat chicken dry with paper towels. Season the inside of the chicken cavity with salt and pepper, and then stuff the inside of the bird with lemon, apple, half the fresh herbs, and the whole garlic cloves.
- Tie the legs together with kitchen twine and tuck the wings underneath the bird (if you can), placing the chicken (breast-side up) in a large roasting pan. You may line your pan with aluminum foil for easy cleanup if you like.
- Melt butter in a small bowl, message or brush the melted butter over the outside of the chicken, and season the body of the chicken liberally with salt and pepper. This ensures that the exterior is perfectly crispy and golden brown.
- Peel and rough chop winter veggies. The pieces should be large, about 2" to cook evenly. Toss into a large bowl and drizzle with olive oil, sprinkle with salt and pepper, a heaping tables spoon of brown sugar, and a pinch of cayenne pepper, and toss to coat.
- Arrange the vegetables in the roasting pan around the chicken, along with the remaining herbs. That's it! Your chicken is ready for the oven!
- Roast the chicken in a 350°F oven until cooked through. Remember to occasionally stir veggies, to cook evenly, and prevent burning. Reserve garlic cloves for spreading on crusty bread.
Share your farmer's market finds and cooking adventures with us for a chance to be featured! Tag @experiencecortland and use hashtag #experiencecortland.