Garlic Chicken Skewers and Local Farmers

Happy Labor Day to all and hope it is a restful one as we head into a new week and the month of September.  For us we have seen more labor than rest in our household.  Summer reading assignments are due next week, laundry, house cleaning, yard work, finishing up house accessories, trying out new recipes...and of course our annual pickle making weekend.

We did however take some much needed time out and travel to our city Farmer's Market on Saturday for fruits, veggies, herbs and beautiful floral bouquets and we also visited a local farm stand, called Grandma's Produce Farm, down the road from our house.

Love Grandma's little red truck - this is their street view signage.

Here it is, Grandma's farm stand.

Only in the heartland would you find an "honor system" farm stand.

Grandma's has a little bit of everything at their stand.  There is no one tending to the stand, you just help yourself and leave money in their Honor System jar.  How great is that?!!

Since we had our new fresh vegetables, we grilled up chicken skewers for dinner.  Light, flavorful and really fresh.

Garlic Chicken Skewers

1-1/2 pounds boneless, skinless chicken breasts (about 3 chicken breasts) cut into 1 inch pieces.
3 garlic cloves, finely minced
2 teaspoons dried rosemary, finely chopped
3 teaspoons olive oil
1 large zucchini, sliced about 1" wide pieces, then cut into quarters
1 (8) ounce package button mushrooms
2 large red, yellow or orange peppers, cut into 1 inch pieces

8 (12 inch ) metal skewers

Lightly coat grill and heat to medium-high.

In a bowl, combine chicken, garlic, rosemary, olive oil, salt and pepper.  Stir and coat well.

Alternating the chicken and vegetables, thread the zucchini, mushrooms, peppers and chicken on skewers.

Filled and ready to grill.

Grill filled skewers, turning every 2 minutes, until chicken is cooked through and vegetables are tender and lightly browned, about 8-10 minutes.

The dog days of summer are just too much for Theo.
He takes full advantage of his sun naps.

One Year Ago: The Flavornator