Well, it definitely still feels like summer around here (why thank you, 104F heat index and 100% humidity), but at least it is starting to look a bit like fall on the farm.
Over the past week, my team and I sweated it out and flipped the majority of the beds from summer crops over to fall veggies – think lettuces, kale, cabbage, broccoli, chard, asian greens, beets, carrots, fennel, kohlrabi, etc (not to mention we’re still harvesting heaps of tomatoes, peppers, okra, eggplant and basil).
It’s been a stiflingly hot, sweaty, dirty, exhausting few days, and to be honest, we’re all just surviving on watermelon popsicles at this point.
But we did have one exciting development this week… we started harvesting our butternut squash, and I’m happy to report that we have a bumper crop this season. I’ve always had a tough time successfully growing winter squash, as they always seemed to get taken out by a combination of pests and fungal issues, but apparently the stars aligned this year, because we now have multiple wheelbarrows filled with gorgeous golden butternuts curing in our barn.
Fun fact: Winter squash actually grows all summer long, and the name ‘winter squash’ refers to the fact that the tough outer skins on winter squash varieties (like butternut, acorn, kabocha, etc) allows them to be cured and stored through the fall / winter months. If you want to geek out on all things winter squash, I have a full guide here.
(Can you tell I’m very ready for a cooler and slower season? fall can’t come soon enough).
Okay, time to get cooking… keep reading for this week’s new recipe, a show-stopping sheet pan BBQ chicken with chipotle lime corn.
PS – a heads up that I’m taking next week “off” the newsletter, so I’ll see you in 2 weeks!
The minute this sheet tray came out of the oven when I first tested it, I knew it was a WINNER WINNER BBQ CHICKEN FOR DINNER.
This sheet pan situation makes the ultimate weeknight dinner, and here’s why: you get a protein and a veggie side dish all in one, there are just 10 ingredients, it takes less than 30 minutes to whip up, AND you’re eating like a farmer by using peak summer crops like corn, tomatoes, and fresh basil.
The BBQ chicken is tender with a caramelized glaze, the fresh corn + cherry tomatoes are swimming in an irresistible chipotle-lime flavor punch (with a side of juicy chicken schmalz), and the whole thing gets topped off with fresh basil, salty feta cheese, and a little extra lime.
I’m not exaggerating when I say that this is the best (and easiest) thing I’ve cooked all summer.
A few quick recipe notes:
This recipe calls for boneless chicken thighs, but you’ve got options! You can totally use chicken breasts, though they will need a bit less time in the oven. You can also use bone-IN chicken thighs, though you’ll want to double their time in the oven to ensure it is fully cooked (ie 40-45 mins of roasting time instead of 20-25 minutes).
Don’t skip the final step of popping your sheet tray under the oven broiler for a few minutes at the end of cooking! This quick broil gives the BBQ chicken a deep golden caramelization and the corn gets a delicious char. (Just make sure you don’t walk away, as broilers can rudely turn food from nicely charred to totally burnt if you accidentally step away for too long).
Keep reading for the full recipe (and a handy 1-page PDF for easy printing).
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Serves 4-6
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