Thanksgiving Rundown

Friday, November 23, 2007

We had a lovely Thanksgiving with my brother-in-law, sister-in-law, niece and nephew.  (And it was fabulous not having to get my house ready for the meal!) My sister-in-law and I split up the cooking, and our delicious dinner ended up having quite a few local components.  Here’s the rundown of the menu:

· local turkey with stuffing and gravy

· mashed white & sweet potatoes

·

honeyed lime-ginger cranberry sauce (wildflower honey and white & red cranberries were local)

· garden & local vegetable roast:  golden and chiogga beats from our garden, carrots from our garden plus a few red ones from the Fair Food Farmstand, turnips from Livengood’s organic farm, and red onions from the Fair Food Farmstand roasted with garden rosemary, thyme and marjoram, local butter, olive oil and salt & pepper

· salad with local hothouse lettuce, pomegranates, toasted pecans and a creamy dressing with Hendrick’s parmesan

· cabbage casserole – a creamy and rich family favorite

· pumpkin and butternut squash pie

· pecan diamonds

· 2005 Chamboursin from Blue Mountain Vineyards

It was a bountiful meal for just four adults (and four young kidders).  Now onto using the beet greens and leftover cranberries. Does the cooking never end?