The crisp, cool air of autumn is blowing into our yards and across our dinner tables. Simmering stews and oven-baked roasts are officially appropriate as the heat dwindles and new fruits and vegetables begin to blossom. Roasted chicken, rosemary potatoes, caramelized veggies and a peach-berry pie... It’s time to break out the comforting flavors and enjoy fresh fall produce from a San Diego-based stand.
The Farm Stand West is a rare gem in Escondido. Run by third generation farmer Laura Hillebrecht, The Farm Stand West cultivates over a hundred acres of delicious produce.
With nearly a century of experience cultivating crops within the family, The Farm Stand West understands quality. Each season brings a new array of organic and pesticide-free crops to their fields, whether that be voluptuous tomatoes, sweet peaches, luscious melons or juicy oranges. They grow a wide variety of fruits and vegetables because Hillebrecht believes nature and food are supposed to work in harmony. "We aren’t meant to eat everything year round," Hillbrecht says. "We are meant to eat what nature gives us in the season nature gives it to us." With that in mind, enjoy the rustic and hearty flavors of fall with these exclusive recipes.
Roast Chicken
Roast Chicken
1 whole organic chicken
1⁄2 cup olive oil
1 tablespoon granulated garlic
1⁄2 teaspoon pepper
1⁄4 teaspoon sea salt
3 sprigs of fresh rosemary
1 large lemon
Preheat oven to 350°. Wash and pat dry chicken. Place in a large bowl and rub olive oil onto entire chicken. Repeat with granulated garlic, sea salt and pepper. Remove rosemary from stem and sprinkle on top. Place 2 lemon halves, salt and pepper inside chicken cavity. Place chicken, breast side up, in a dutch oven, cover and bake for 50 minutes. Remove lid and continue to bake for an additional 15 minutes. Remove from heat and let rest with lid on for 15 minutes; carve and serve.
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