Buy Our Local Food
Springport Agriscience and FFA Members are growing a lot of food in Springport. We are growing a wide variety of fruits, vegetables, and of course, our great tasting anti-biotic and hormone-free Pastured Poultry.
Visit our Springport Youth Farm Stand on Wednesdays 5:00 - 8:00 pm and Saturdays from 8:00 am - 12:00 pm or at The Trading Post (downtown Springport) to buy our food (the farm stand is located in downtown Springport on M99 next to Merritt's Hardware Store).
For Comments/Questions or to Submit Orders, please fill out the online form below: |
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Prices, Availability, and Location:
Fruits & Vegetables:
- All items are priced by the unit and available seasonally from the Springport Youth Farm Stand (open Wednesdays 5:00 - 8:00 pm and Saturdays from 8:00 am - 12:00 pm) beginning Saturday June 14, 2008. Please contact Alysa Sanford, Farm Stand Coordinator for more information (Email: sanford@springportffa.com or by phone at (517) 260-0147).
Pastured Poultry:
- Breasts (4 per package) $4.00/lb
- Leg Quarters (6-8 per package) $2.00/lb
- Wings (6-8 per package) $1.50/lb
- Whole Broiler (4-5 pounds each) $3.00/lb
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Location:
- Springport is located in the Northwest section of Jackson County and sits in the middle between Lansing, Jackson, and Marshall right on M99 south of Eaton Rapids and North of Albion and I94.
- The Springport Farm Cooperative is located at Springport High School (300 W. Main St., Springport, MI 49284) to get directions, just input your information into the MapQuest form located on the right and click "Get Directions"
- Most functions of the Farm Co-op occur at the Agriscience Barn, greenhouse, and gardens located to the north of the school behind the bus garage.
Buy local, Buy healthy
Eat local, Eat healthy |
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Specialty Chicken Recipes:
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| Baked Whole Chicken |
You can bake chicken whole or in pieces and season it any way you like. It's best to leave the skin on during cooking to protect the meat from drying out, even if you decide to discard it later. Makes four to six servings.
Ingredients:
1 chicken, 2 1/2 to 5 lbs., whole or cut up
salt and freshly ground black pepper
fresh or dried herbs (oregano, thyme, tarragon or rosemary)
olive oil
marinade (optional)
Steps:
1. Preheat oven to 350 degrees F.
2. Season the chicken inside and out with salt and freshly ground black pepper.
3. Place a whole chicken in a roasting pan or a large oven-proof skillet, or place pieces on a lightly greased baking pan, skin up. Rub with olive oil or pour a marinade over the chicken if desired.
4. Cook a whole chicken for 1 to 1 1/2 hours, uncovered. Cook pieces about 35 to 40 minutes.
5. Use an instant-read meat thermometer to check the chicken near the end of cooking. When the internal temperature reaches 170 degrees for breast meat, 180 for thighs (measured in the thickest part), the chicken is done.
6. Test for doneness without a thermometer by cutting into the deepest part of the thigh. If the meat is no longer pink and juices run clear, it's done.
7. Let a whole chicken sit a few minutes before carving.
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| Coke Butt Chicken |
1 (4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can coke
Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
Open coke can and take several gulps (make them big gulps so that the can is half full). Place coke can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the coke can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.
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| A Southern Fried Chicken |
INGREDIENTS:
3 cups all-purpose flour
1 tablespoon seasoned salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon coarse ground black pepper
2 eggs
4 cups buttermilk
1 cup barbeque sauce
2 tablespoons Worcestershire sauce
1 tablespoon steak sauce
1 whole chicken, cut into pieces
2 cups oil for frying
DIRECTIONS:
In a large shallow dish, mix together flour, seasoned salt, garlic powder, onion powder, and black pepper. In a separate bowl, beat eggs, then whisk in buttermilk, barbeque sauce, Worcestershire sauce, and steak sauce.
Dredge chicken in milk mixture, then in seasoned flour, alternating in each at least twice. Heat oil in a large, deep-sided skillet to 375 degrees F (190 degrees C).
Cook chicken in hot oil until golden brown on both sides, about 10 minutes each side.
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| African Chicken Stew |
INGREDIENTS:
1 tablespoon olive oil
1 (3 pound) roasting chicken, deboned and cut into bite size pieces
2 cloves garlic, crushed
1 onion, chopped
1 large potato, diced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
1 teaspoon salt
1 cup water
3/4 cup unsalted natural-style peanut butter
1 (15 ounce) can garbanzo beans, drained and rinsed
DIRECTIONS:
In a large skillet with a tight-fitting lid, heat oil over medium high heat. Add chicken, and brown quickly. Remove chicken from pan. Reduce heat to medium low, and add garlic, onion and potato to the pan; saute for 2 to 3 minutes. Season with cumin, coriander, black pepper, red pepper and salt. Do not let garlic brown.
Mix in water and browned chicken, and any accumulated juices. Place lid on skillet and simmer, stirring occasionally, for 10 to 15 minutes.
Remove lid, and stir in the peanut butter and garbanzo beans. Make sure the peanut butter is blended in. Replace lid to simmer for 10 more minutes, or until chicken is cooked through and potatoes are tender. Remove from heat, adjust seasoning, and serve.
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| Baked Slow Cooker Chicken |
INGREDIENTS:
1 (2 to 3 pound) whole chicken
salt and pepper to taste
1 teaspoon paprika
DIRECTIONS:
Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker.
Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Season the chicken with the salt, pepper and paprika, and place in the slow cooker on top of the crumbled aluminum foil.
Set the slow cooker to High for 1 hour, then turn down to Low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear.
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| Chicken and Herbs in White Wine |
INGREDIENTS:
2 tablespoons olive oil
1 (4 pound) chicken, cut into pieces
garlic powder to taste
1/2 pound fresh mushrooms, sliced
1 large onion, diced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1 teaspoon garlic salt
1/4 teaspoon black pepper
1 teaspoon poultry seasoning
1 cup dry white wine
1 (10.5 ounce) can chicken broth
DIRECTIONS:
Heat olive oil in a large Dutch oven over medium heat. Sprinkle chicken with garlic powder, and brown on both sides. Remove chicken to paper towels.
Spoon off chicken fat, and return pan to stove. Stir in mushrooms and onions; cook, stirring occasionally, until onions are soft. Remove to a medium bowl.
In a separate bowl, mix together basil, oregano, rosemary, and thyme. Season with garlic salt, pepper, and poultry seasoning. Stir in wine, and add to onion and mushrooms.
Return chicken to Dutch oven. Pour mushroom mixture and broth over chicken; cover, and cook over low heat until meat begins to fall off the bone, about 1 1/2 hours.
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