For a holiday requiring fasting, there is certainly a lot of cooking involved. Yesterday afternoon, for our Erev Yom Kippur meal, I roasted a chicken. It was a beautiful specimen too – from New Seasons of course – and it was completely pasture-raised on Kookoolan Farms in Yamhill. It just doesn’t get any better than that!
Beautiful Bird from Kookoolan Farms
I also made a gratin with potatoes and onions from Bella Terra Organic Gardens in
Zillah, Washington – and used Washington apple smoked cheddar. Okay – this was delicious too.
Tonight, to break our fast and mark the end of the Rosh Hashanah holiday, I prepared my famous matzo balls and served them in a stock made from that gorgeous chicken, shredded chicken meat and local organic carrots.
Happy New Year