Join “Jayni’s Kitchen” this week for “From Farm to Fork” with environmental journalist Simran Sethi.

Host Jayni Carey and her guest will prepare the following recipes using local products: Oven-Roasted Free Range Chicken with Butternut Squash, Oyster Mushrooms and Garlic; Mixed Salad Greens with Honey Dijon Dressing, Pickled Vegetables and Cheese; and Honey Wheat Ice Cream.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; 10:30 p.m. Sunday; and 10 a.m. and 8:30 p.m. Monday.

Oven-Roasted Free Range Chicken with Butternut Squash, Oyster Mushrooms and Garlic

1 free range chicken, about 3 1/2 pounds

Marinade:

2 garlic cloves, peeled and smashed

1 teaspoon each fresh rosemary, thyme, oregano and marjoram, chopped

1/3 cup white wine

1 teaspoon salt

1/4 teaspoon black pepper

3 tablespoons olive oil

2 small heads garlic

4 tablespoons extra-virgin olive oil, divided

1 medium butternut squash, about 1 1/2 to 2 pounds

1 medium leek

4 ounces oyster mushrooms, cleaned and stemmed

salt and black pepper, to taste

1/4 cup white wine

Place the chicken on a cutting board, breast-side down. Using kitchen shears, remove the tail. Butterfly the chicken by cutting down one side of the backbone from the thigh to the wing. Turn the chicken around and cut down the other side of the backbone, wing to thigh. (Or, remove the backbone in the same fashion using a sharp knife.) Turn the chicken over, breast-side up and press firmly on the breast to crack the breastbone. Rinse the chicken under cold running water, drain and pat dry with paper towels. Fold the wings back behind the body joint. Place the chicken in a large eco-friendly storage bag (or in a shallow pan).

Marinade: In a small bowl, combine the smashed garlic cloves, herbs, wine, salt and pepper. Whisk in the olive oil. Pour the mixture over the chicken and seal the storage bag. Turn the bag over several times until the chicken is well-coated with the marinade. Refrigerate for at least 8 hours, or overnight, turning the bag several times.

Remove the marinated chicken from the storage bag and place it on a baking rack, breast-side up. Place the rack in a large baking dish and pour the marinade over the chicken. Using a sharp knife, slice about 1/2 inch off the top off the garlic heads to expose the cloves, and trim the root ends. Toss the heads with 1 tablespoon of olive oil and sprinkle with salt. Place them cut side down under the baking rack. Roast the chicken in a 400 degree oven for 30 minutes while preparing the vegetables.

Cut the butternut squash in half, crosswise. Peel both portions with a vegetable peeler. Cut the bottom half of the squash in half, and using a large spoon, scoop out the seed pod. Cut the squash into 3/4-inch dice and place in a large bowl. Remove the root end of the leek and most of the green tops. Cut the leek in half, lengthwise. Rinse under cold running water (rinse between the layers to remove sand and dirt), drain and slice into 3/4-inch half-rounds. Place the leek in the bowl with the squash. Season the vegetables with salt and pepper and toss to coat with 2 tablespoons of olive oil. Place the trimmed oyster mushrooms in a separate bowl, season with salt and pepper and toss with 1 tablespoon of olive oil. After the chicken has cooked for 30 minutes, lift the chicken and baking rack off the baking dish and add the squash and leek mixture to the baking dish. Scatter the mushrooms on top of the squash and turn the garlic heads cut side up. Replace the rack with the chicken and continue roasting for 30 to 45 minutes more, until the chicken, vegetables and mushrooms are tender. (The total cooking time is 1 hour to 1 hour 15 minutes.) Remove the chicken to a cutting board and let rest for 5 to 10 minutes.

Transfer the vegetables and garlic heads from the baking dish to a warm platter. Pour the pan drippings and browned bits in the baking dish into a fat separator. Remove the fat and pour the pan juices into a small saucepan, add 1/4 cup of white wine and simmer for about 2 minutes to reduce slightly.

Cut the chicken into quarters and top with the wine sauce. Serve the vegetables and garlic on the side. Serves 4.

Mixed Salad Greens with Honey Dijon Dressing, Pickled Vegetables and Cheese

4 to 6 ounces mixed salad greens

Honey Dijon Dressing:

2 tablespoons honey

4 teaspoons Dijon Mustard

2 tablespoon mayonnaise

2 tablespoons red wine vinegar

sea salt and black pepper, to taste

pickled corn or asparagus spears

soft cow’s milk cheese or crumbled goat cheese

honey toasted sunflower seeds

Rinse the salad greens and spin in a salad spinner, or drain well. Place the greens in a large salad bowl.

Honey Dijon Dressing: In a small bowl, combine the honey, mustard and mayonnaise. Whisk in the red wine vinegar and season with salt and pepper.

Pour as much of the dressing as desired over the greens and toss to coat. Top each salad with pickled corn or asparagus spears, cheese and sunflower seeds. Serves 4 to 6.

Honey Wheat Ice Cream

2 cups whole milk

4 egg yolks

1/2 cup sugar

1/2 cup honey

2 cups chilled heavy cream

1 teaspoon vanilla extract

3 tablespoons toasted wheat germ

Pour the milk into a saucepan and heat over medium-high heat until very hot and bubbly, just below simmering. Remove the pan from the heat.

Place the egg yolks and sugar in a large mixing bowl. Using a wire whisk, whisk until the mixture is pale yellow and falls into ribbons when the whisk is lifted from the bowl. Slowly pour about 1/2 cup of the hot milk into the egg mixture, stirring constantly. Pour the egg mixture slowly into the saucepan of remaining milk, stirring constantly. Cook the mixture over low heat, stirring continually, until the custard thickens and coats the back of a spoon, about 10 minutes.

Pour the custard through a wire-mesh strainer into a bowl to remove any curdled bits. Stir in the honey until dissolved. Stir in the chilled cream and vanilla extract. Cover and refrigerate overnight, or until the mixture is well chilled.

When ready to freeze, stir the wheat germ into the ice cream mixture. Freeze the mixture in an ice cream freezer according to the manufacturer’s directions. Makes 1 quart.