“Scarborough Fair” is an old one! The Fair itself, a huge month-and-a-half-long trade show, originates in the 13th century, and the ballad appears to have its origins in another one from the late 17th. I, of course, am partial to Simon and Garfunkel’s version (link to YouTube video), because it takes me all the way back to 1993, when I moved from New York to sunny southern California (and hated it). S&G’s “The Concert in Central Park” was one of the first CDs I mail-ordered from BMG, an unspeakable luxury back then. That CD came with the bonus of “A Heart in New York,” which I sang to myself whenever I missed Queens. Which was often.
Come to think of it, I also hummed it to myself whenever I flew into New York to visit my brother (or whatnot). Have you flown into New York City in the dark? It’s unbelievably cool.
But this is a recipe post, of course:
-Take a chicken breast. Preferably a locally-grown, awesomely outrageous chicken breast, like the stuff I get from these folks. Defrost if necessary. (Never ever defrost meat in the microwave: potential health problems aside, it just gets an icky texture.) Preheat oven to 400F (200C).
-Put some salt, pepper, parsley, sage, rosemary and thyme in a leettle bowl. How much? I dunno. It’s hard to over-herb a chicken breast. Mix.
-Put in a couple spoons of mayonnaise. Again, I don’t know how much: enough to coat the chicken. Mix well with the herbs.
-Slather the mixture all over the chicken. Use your hands. Get some under the skin too, if you like.
-Put chicken in a foil-lined or greased baking dish. Bake for 45-50 minutes, or until the juices run clear when you poke it with a fork. Eat, and tell me you don’t love me. I dare you.
By the way: I’m generally not a white-meat person. The meat CSA share has changed that! The Chestnut Farms chicken – as all their other meats – is amazing, and given that I’m not going to give up meat for environmental reasons anytime soon, it’s just about the most eco-conscious stuff to get. We get to eat meat of animals raised humanely, meat that hasn’t been plied with mysterious ingredients and transported the usual long distances. Support local agriculture, and all that.
If you have a chance to support your local agriculture, meat-raising or not, I encourage you to do so. Chestnut Farms’ minimum monthly share (ten pounds) is way too much for us, so we share it among three households. That way, even though the per-pound cost is high ($7 or a bit less, depending on whether they have thrown in freebies), it doesn’t break the bank to get a 3-4 lbs a month. Paradoxically, this arrangement has encouraged me to eat less meat than I normally would: store-bought stuff just doesn’t compare unless it’s really great and thus even more expensive.
Being able to participate in this meat-share thing has made me very, very happy to be back in Massachusetts: there was nothing like it around Providence, although the fruit-and-veggie farmers’ markets there are pretty good. It’s just one more thing that makes Boston feel like home all over again.
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