HOW ABOUT HERBS 



you go to your library and see if this 

 issue is on file. 



Roast Chicken with Saffron 

 and Lemon 



Preheat oven to 400 degrees. Wash 

 and pat dry a three-pound chicken. 

 Grind, using a mortar and pestle, 

 one large pinch of saffron (lightly 

 toasted first in a hot pan), with two 

 teaspoons of salt and a quarter tea- 

 spoon of black peppercorns. (Note: 



according to Penzey s Herb and 

 Spice Catalog, a small pinch of saf- 

 fron equals about 20 threads; a me- 

 dium pinch, 35 threads; and a large, 

 50 threads.) 



Use your fingers to gently sepa- 

 rate the skin of the bird from the 

 flesh. Rub spices over and under 

 the skin and inside the cavity. 

 Tuck the wings under the back 

 and tie the bird with kitchen 

 string to hold the legs together for 



even cooking. Place in a baking 

 pan and bake for one hour. 



This simple procedure produces 

 so flavorful a bird, excellent with 

 the homey accompaniments of po- 

 tato and vegetable. 



Saffron may be the most expensive 

 spice in the world, but it's well within 

 our reach if we grow our own! 



Tanya Jackson, a well-known area herb- 

 alist, can he reached at 60^-4^1-8011. 



NURSERY- 



1028 Horseneck Road, Westport, MA. 02790 



508-636-4573 508-636-3397 FAX 



www.sylvannursery.com 



Specializing In 



Heath... Heather... Bearberry... 

 Perennials... Seashore Plants... 

 also, a full line of quality nursery stock 



"Our Service Keeps Growing and Growing." 



iNSPIRAnON 



for Sale 



{Containers or B+B} 



Revealing Nature's 



W^'re raising more than shrubs & trees. 

 VV^'re raising a few eyebrows. 



Come by & la us inspircyou. 



♦ Landscape supplies 



* Nursery stock 



♦ Turfgrass sod 



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Beauty 



250 West Road, Canterbury, NH 03224 Phone: 800-648-8873 Fax: 603-783-A596 



SOD FARM &- >srURSERY, INC. 



28 



The Plantsman 



