![\"Must](\"http:\/\/blogs.northcountrypublicradio.org\/allin\/files\/2014\/06\/rhubarb.jpg\")
<\/a>Must have local rhubarb. Photo: Natalie Dignam<\/p><\/div>\n
Before our first foray into the kitchen, we went out into the field to do some investigative work. On Friday, we headed down to the Canton Farmers’ Market to gather some tips from North Country farmers and then (somehow) to cook our first local meal. Seeking truth, justice, and delicious food, we asked a series of tough questions such as: “How is your day going?” and “What foods are in season?”<\/a><\/a><\/p>\n Both Linda Kingston and Zoe Baker from Kingston\u2019s Roadside Stand gave us ideas on how to make the most of our asparagus experience (add eggs!) and told us a little bit about rhubarb. From Gwen Law, we learned that making a good pie crust is a rite of passage. You can check out her daughter\u2019s food blog, The Life and Loves of Grumpy\u2019s Honeybunch<\/a>, for more culinary inspiration.<\/p>\n From Ron and Cathy at The Smith Farm Raquette River Poultry Processing, we learned about the various personalities of chickens, including one infamous rooster who was sentenced to death after flipping one too many hens. Definitely the highlight of our farmers’ market experience.<\/p>\n Chicken ready to go into the oven. Photo: Natalie Dignam<\/p><\/div>\n For dinner, we made homemade biscuits, saut\u00e9ed asparagus, and roasted oregano-garlic chicken breast. The biscuits (not so local) came from a simple recipe<\/a> with only six ingredients and were extremely easy to make. Also, check out this video<\/a> to learn how to \u201ccut in\u201d shortening for the biscuits and pie crust. We just used two forks and made the same motion.<\/p>\n Inspired by an NCPR post, Asparagus Me Anything<\/i><\/a>, we decided to keep it simple and saut\u00e9ed our asparagus in olive oil. While saut\u00e9ing in a seasoned cast iron pan is best, a non-stick pan from the Dollar Store works just as well. Especially when you\u2019re living in a dorm where a stranger down the hall might steal your Tupperware\u2014to say nothing of your prized saut\u00e9ing pan.<\/p>\n For the oregano-garlic chicken, we followed another easy recipe<\/a>. After washing the chicken breast, all we had to do was place it on top of the garlic head (roast the rest of the garlic without pealing), drizzle it in olive oil, season with oregano, salt, and pepper and bake for a half an hour in our pie tin.<\/p>\n Rhubarb pie. Fresh from the oven. Photo: Natalie Dignam<\/p><\/div>\n For dessert, we baked a rhubarb pie. We give all the pie crust credit to Mrs. Gwen Law. The water really does have to be ice cold (stick it in the freezer for a bit), and putting the dough in the fridge for the afternoon made the crust flaky. We followed Diane Romlein\u2019s rhubarb pie recipe<\/a>, which was featured in a previous All In<\/i> blog post.<\/p>\n FYI: The Canton\u2019s Farmer\u2019s Market is open 9am-2pm every Tuesday and Friday.<\/em><\/p>\n Things you’ll need to make this meal:<\/strong><\/p>\n The local stuff:<\/em><\/p>\n <\/p>\n<\/a><\/a>\n