Whee! Loosen that belt!
--Roasted butternut squash soup (my squash, veg stock, nonlocal butter and curry powder)
--Salad from the greenhouse and what is still out there in the snow
--20.75 lb. hen turkey from Providence Farms, roasted with home herbs under her skin (parsley, rosemary, winter savory, thyme and sage)
--Giblet gravy with a white wine reduction
--Mashed homegrown Russet potatoes with homemade yogurt and nonlocal butter
--Stuffing, both in and out of the bird, with my usual bread and cornbread and celery from here; onions, parsley, sage, thyme homegrown; Maldon salt and homemade vegetable stock
--Brussels sprouts: my two, plus one more stalk from Eaters' Guild
--Roasted root veggies: my few cute sweet potatoes, fennel, turnips and small white onions in a balsamic glaze
--Mashed rutabagas at my mother's insistence
--Caramelized local chestnuts
--Corn spoon bread with local corn (canned by me in August) and Bloody Butcher cornmeal from here; eggs from our girls, veg stock from home
--Cranberry sauce with sugar from the Thumb (+100 miles, but Michigan grown!)
--Applesauce from our trees and that Thumb sugar
--Pumpkin pie and an apple pie (homegrown pumpkins and apples) with flour from here and nonlocal butter in the crust.
--Local wine and homegrown grape juice for toasting
We had eight people, and today we've not got a lot of leftovers, except that huge turkey, which is today destined for sandwiches and soup.
I feel rather pleased that I was able to provide all the vegetables except two. Next year, we are venturing into Turkey Land ourselves (and some meat chickens, too) so I will hopefully be able to reduce the food miles even more. And I keep threatening to get a milk cow for that demon butter I am so very fond of, but that's just me dreaming.
I hope you all had a wonderful, delightful, thankful holiday.
Subscribe to:
Post Comments (Atom)
9 comments:
El, I saw Gigi's post on your eggs and intended to check out your site earlier. It was down when I tried a few days ago, but I'm back. Bravo on the 100 mile Thanksgiving! Being vegetarian, and going to three households for T-Day this year, we didn't have much control over the dishes, but I did make a sweet potato pie with local sweet potatoes, and stuffed delicata squash with local delicatas, onions and herbs and bread from a local bakery (I don't know how local their ingredients are). Being in CA, our cranberry sauce wasn't local, but our green beans were. It's wonderful to see pictures of your first snow. Here I was, thinking it was chilly at 10:30 last night when it was 43 degrees. We Californians are so spoiled. ;)
Bri, I'm veg too but commit to cooking the bird once a year. I make turkey stock as well...but it's the only time "flesh" is allowed to cook inside the house: if my husband wants it, it's on the grill :) And I have also kind of forced my husband to only eat humanely raised pastured meat; it's a small step.
Sweet potato pie! I saw your picture of it and it looked delightful. I grew delicatas last year and somehow forgot to grow them this year, but they're one of my favorites mainly because you can easily peel them with a peeler. And I certainly think stuffing is the reason for any meal...we should make it more often.
And I would think 43 would be chilly to a Californian. I LOVE the snow, just wish it'd held out a wee bit longer so I could have bagged up the last of the leaves for the compost :)
gravy with a white wine reduction, spoon bread and 2 pies? how did you find the time? i am so impressed with your localvorism and your gourmandisme (is this a word?), El!
everything sounds fantastic.
That sounds absolutely fantastic! You've inspired me to make another try at our local wines. We tried a couple of years ago and to say we weren't impressed was putting it lightly. I'm going to give it another shot.
Wow, El, what a feast! I'm looking forward to THIS Thursday when I have my own 100 mile Thanksgiving (some things just aren't worth sharing, y'know? ;)
Gigi: Thanks, I certainly spent my holiday in the kitchen, and shooing people out of it. I love to cook.
Kristina: I know it sometimes takes some getting used to, those local wines. The reason is they sometimes lean on local (american) vines, like the sweeter Concords. But, it's only been 40 years or so our tastebuds have been spoiled with locally-grown European grapes, so...I think it is time for a rethink. But: Tennessee: don't you have some local bourbon you could sample?
Liz: What a great idea! Hmm. (I think my family is tired of turkey, though, so I probably shouldn't fire up the kitchen again on Thurs.) I imagine you're planning to use your cranberries? Or are those fodder for your hubby's alcoholic concoctions?
Sounds like a wonderful menu! Fabulous! We tried to eat as much as we could locallly this year. The only part of our meal that wasn't was the butter and the stuffing (my hubby makes it out of a bread he seriously gets sent to use from Pennsylvania--his home state). Love your blog.
Oil Production Line
:) Glad to be here and learn about this.
A coconut crushing machine is a specialized apparatus designed to efficiently process coconuts for various applications. This mechanical equipment is engineered to break down coconut shells and extract the valuable coconut meat or copra within. Typically featuring strong blades or crushers, the coconut crushing machine ensures a thorough and uniform breakdown of the hard outer shell, facilitating easy access to the nutritious interior. In addition to extracting coconut meat, some advanced machines may also separate coconut water or milk. The coconut crushing machine streamlines the labor-intensive process of manual coconut opening, offering a more efficient and time-saving solution for industries involved in coconut-based product manufacturing or for individuals seeking to extract coconut ingredients at home.
Post a Comment