Welcome to the first Fresh Picks Newsletter and to the start of the 2006 growing season! We are launching Irv & Shelly’s Fresh Picks^SM and this newsletter to connect Chicago to our local farmers and build a healthy way to bring fresh local food to our tables. The farmers we have met with and whose amazing food we have tasted are excited to turn more acres to organic practices knowing we will help them get their ripe flavorful harvest to your door within hours of leaving the farm.

     Happy Spring!

     Irv & Shelly

Proper Thawing Techniques. There are three main safe thawing methods for chicken: refrigerator, cold water and microwave.  Using warm water or thawing at room temperature are not considered safe because bacteria can multiply in the outer parts of the chicken that thaw first. We don’t recommend microwaving to thaw meat or chicken because it alters the texture.

Refrigerator Method. If you can plan a little bit in advance, thawing chicken in the refrigerator is the easiest way to go. The day before you plan to cook the chicken, preferably in the morning, is the time to place it in the refrigerator. You need at least 24 hours for a 3-5 pound bird.

Cold Water Method. If you are deciding what to cook in the afternoon for the evening’s dinner, you can use the cold water method. The chicken must be in a waterproof package and then placed in cold water. This will take up to 2 hours for a 3 -5 pound chicken, and the water should be changed every 30 minutes while the chicken thaws. If you used the refrigerator method and the chicken is still partly frozen when you are ready to start cooking preparations, you can use this cold water method for the last thawing.