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Music Conservatory Sue Allen

We need your feedback! Please always feel free to respond to the newsletter with comments on your Frisco Farmers' Market. The market has many directions it can 'grow' and we will only be a success if you are letting us know what you want.
 
Interesting in volunteering? We are always looking for good people to help get the word out.  

 

Email: president@friscolions.org 

 

 

Apples, Cabbage, Carrots, Cucumber, Herbs, Mushrooms, Peppers, Persimmons, Potatoes, Summer Squash, Sweet Potatoes, Tomatoes, Turnips, Watermelon 
 
Check with our produce vendors to see what's in now! 

 

 

Berry Best Farms (Dr. Blueberry)

Fred's Alaska Seafood

Hiram Farm Organically Grown Produce

Hope's Way Bakery

KC Farms Family Grown Produce

Little Johns Plant and Produce

Lucido Pasta and Herb

MADD BAGS (The Bag Collection)

Magnolia Seafood

Rowdy Hedlin Produce

S&S Jewelry Designs - Handmade Jewelry

The Candle Ladies Custom Candles and Glass

Make sure to attend the last day to stock up and to see some special activies and music. 

 

 

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Can you believe some people still don't know Frisco has a farmers' market? Save a friend from supermarket tomatoes; forward this newsletter!

A great recipe, but have you actually tried it? I'ts very easy, it can be done in the oven or on the grill and it's a perfect showcase for the great chicken available at the market!

 

Ingredients:

 

3-4 tablespoons of your favorite spice rub (mine is at the end of the recipe)

 

1 whole chicken

1 can of beer (quality doesn't make a difference, but be prepared to drink 1/4 of the can)

 

Preheat gas grill on high with lid closed.

 

Rub chicken all over with spice rub. Gently pull skin away from neck to rub between the skin and breast meat, and where every else you can get your fingers in, without tearing the skin. Rub any left over spices into the cavity of the chicken.

 

Open beer can and drink (or pour out) about a quarter of the beer. If you have a church key, punch a couple holes into the top of the can.

 

Place the beer can on a cookie sheet and pickup the chicken. Holding the chicken vertically, slide it down over the can, so that the beer can goes into the cavity of the chicken. The legs and can should form a tripod to support the chicken so that it remains upright.

 

Open grill and turn off all but primary burner. Place chicken on cooler side of grill with the side (wing) of the chicken towards the primary burner. Cover and cook for 35 minutes, adjusting the lit burner as needed to maintain a temperature of 325 to 350 degrees inside the grill. Rotate the chicken so that the drumstick and wing that were facing away from the lit burner are now facing toward it. Cover and continue to grill-roast until an instant-read thermometer inserted into the thickest part of the thigh registers 170 to 175 degrees, 25 to 40 minutes longer. 

When chicken is finished, remove it to clean cookie sheet (tongs and paper towels make this easier) and carefully slide it up off the beer can. CAREFUL CAN AND LIQUID WILL BE HOT. Let chicken rest 15 minutes and then carve up and enjoy.

 

Spice Rub

1/2  cup  sweet paprika 
2  tablespoons  kosher salt 
2  tablespoons  garlic powder 
1  tablespoon  dried thyme 
2  teaspoons  ground celery seed 
2  teaspoons  ground black pepper 
2  teaspoons  cayenne pepper