Traverse City Farm Market Meals: Chicken, Kale & Potatoes

traverse-city-csaWe love going to the market to secure our weekly grocery list. In the past several years, Traverse City’s farmers markets have become capable of producing the vast majority of a household’s weekly food needs.

We want to share some of our favorite recipes that we make with ingredients from the farm market. In addition to what you can get at the market, some of them use sauces, oils, or spices that we keep in our pantry or grow in our own garden.

Chicken, Kale & Potatoes is an easy, breezy & fast farm market meal. Start them in this order as the potatoes take the most time to cook, chicken takes half the time of the potatoes and the kale cooks almost instantly.

Chicken, Kale & Potatoes


Potatoes (select the amount your family will eat – 9 Bean Rows)
Butter (Shetlers)
1/4 C. Diced Chives (Multiple Vendors have chive plants for sale, Spring Hollow Farm will have cut chives tomorrow)

Heat butter in a skillet, add potatoes, cook on low-med. heat covered. Stir frequently. When potatoes are easy to pierce with a fork remove from heat sprinkle fresh chives over potatoes cover let them rest.


2-6 Chicken Legs or Thighs (Olds Farm, Multiple Vendors (MV) have chicken)
1 Tbs. Butter (Shetlers)
2 cloves diced garlic (garlic is not in season)
Diced Chives (MV have fresh plants for sale, Spring Hollow has cut Chives)

Melt butter in a skillet on low-med heat, add chicken put diced garlic on top of the chicken. Cook for 5-7 minutes then flip chicken. Cook an additional 5-10 minutes covered on medium heat until chicken is firm. Remove from heat and cover with diced chives


1 bag of Kale (Spring Hollow Farm)
2 cloves garlic (garlic is not in season yet)
2 Tbs. Tamari
1 Tbs. Butter (Shetlers)

Melt 1 Tbs. butter in a skillet. Toss in 2 cloves of sliced garlic, let it saute for 1 minute add chopped kale before garlic turns brown add 2 Tbs. of Tamari. Stir, cover, let cook for 1 minute then remove from heat.