There’s no finer way to honor agriculture’s fruits (and vegetables!) of labor than with a really tasty farm recipe; double points if you’re using nutritional produce you grew yourself or bought from a Farmers’ Market. Renowned sustainable farmer and author, Forrest Pritchard, knows some of the best recipes out there using nutritional produce, and he’s included some of the most delectable in his new book, Growing Tomorrow: A Farm-to-Table Journey.
AgAmerica Lending was proud to sponsor Pritchard, his books and his recipes at the Sunbelt Ag Expo, but you can get his mouth-watering Honey-Orange Drumsticks recipe right here!
From the Texas Honeybee Guild
Makes 3 dozen drumsticks
-2 tablespoons toasted sesame oil
-1 teaspoon chopped fresh ginger
-1 teaspoon chopped garlic
-3/4 cup of water
-3/4 cup of local honey
-1/4 cup of fresh orange juice
-3 tablespoons fresh lemon juice
-3 tablespoons fresh lime juice
-1 tablespoon soy sauce
-Pinch of red pepper flakes
-1 cinnamon stick
-2 tablespoons cornstarch
-3 dozen chicken drumsticks
-Salt and pepper
-4 sliced scallions
-2 tablespoons toasted sesame seeds
- Preheat oven to 375° F. Season the drumsticks with salt and pepper. Bake the drumsticks on a rimmed baking sheet or dish for 15 to 20 minutes, until their internal temperature reaches 165° F when tested with a meat thermometer.
- While the drumsticks bake, make the sauce: Heat the oil in a large skillet over medium heat. Add the ginger and garlic and sauté until fragrant. Add the water, honey, orange juice, lemon juice, lime juice, soy sauce, pepper flakes, and cinnamon stick and bring to a boil.
- Slowly pour the cornstarch mixture into the boiling liquid to thicken it, whisking constantly. (Note: If the liquid is not boiling it will not thicken. If the sauce doesn’t reach the correct consistency, you can make more of the cornstarch and cold-water mixture and whisk in a bit to help tighten things up. The consistency of the sauce should be similar to a sweet-and-sour sauce, a little thick so it will stick to the drumsticks.)
- Add orange juice and lemon juice to taste. Remove the cinnamon stick.
Recipe from Growing Tomorrow: A Farm-to-Table Journey in Photos and Recipes, copyright Forrest Pritchard, 2015. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com.
Find this and other recipes by Forrest Pritchard in his book. Plus, you can download the AgAmerica recipe cards here!
At AgAmerica Lending, there’s nothing we like better than helping America’s ag folks in their quest to bring food from the farm to the table. We offer low interest rates on land loans, long amortizations, and an outstanding 10-year line of credit.