Thanksgiving menu pondering....
...more like an annotated menu, really. Thinking about it now because (1) who knows when I'll have time again in the next two weeks and (2) I really want it to be a thankful, thoughtful, Vermont sort of meal. All my brother's been through lately, he deserves it, y'know?
While we wait for bodhifox there are snackies:
Pickle plate:
Dilly beans, cornichons, sweet/sour pickles, dills (all from the garden, more-or-less)
Cheese plate:
Something goaty from Lazy Lady Farm
Hopefully a blue or 'goredawnzola' from Boucher Family Farm, if I can get it (sooooo good but sells out from the co-op wicked fast)
Coomersdale (a divine hard, mellow sheep-milk cheese) from Bonnieview Farm
Walnuts/almonds and local honey, maybe some local grapes if we get lucky
...and some nice crusty baguette from Red Hen Baking Co.
Mead and cider from the cellar, too, of course. (Well, mead for sure; don't know if the cider will shape up in time.) And beer! From...well, not me, I'm not THAT good. Pick a brewery from around here, though, there are many. Wolaver's, maybe?
Once bodhi arrives and gets settled, we'll have dinner:
Turkey, of course, from Gaylord Farm this year
Mashed potatoes (from the cellar) and gravy
Dressing this year, not stuffing, because I am stoked to try this recipe for Smoky bacon-biscuit dressing with some bacon from Tamarack Hollow Farm
Grandma's sweet potatoes...probably from LePage Farm or Pete's Greens, whose-ever look better at the Thanksgiving market the weekend after next
Some sort of late-season greens salad, with mache from the garden and whatever I can scavenge at the Thanksgiving market (usually there's some nice spinach)
Another vegetable that contrasts nicely in color and texture with everything else...maybe green beans from the freezer?
Nutroll (not really local, but having it at holidays is an old family tradition on my dad's side)
...oh yeah, and cranberry relish with maple syrup and berries from Vermont Cranberry Company!
Dessert, of course, will be pumpkin pie with Long Pie pumpkins from the cellar, sweetened with maple syrup.
RSVP! :)
While we wait for bodhifox there are snackies:
Pickle plate:
Dilly beans, cornichons, sweet/sour pickles, dills (all from the garden, more-or-less)
Cheese plate:
Something goaty from Lazy Lady Farm
Hopefully a blue or 'goredawnzola' from Boucher Family Farm, if I can get it (sooooo good but sells out from the co-op wicked fast)
Coomersdale (a divine hard, mellow sheep-milk cheese) from Bonnieview Farm
Walnuts/almonds and local honey, maybe some local grapes if we get lucky
...and some nice crusty baguette from Red Hen Baking Co.
Mead and cider from the cellar, too, of course. (Well, mead for sure; don't know if the cider will shape up in time.) And beer! From...well, not me, I'm not THAT good. Pick a brewery from around here, though, there are many. Wolaver's, maybe?
Once bodhi arrives and gets settled, we'll have dinner:
Turkey, of course, from Gaylord Farm this year
Mashed potatoes (from the cellar) and gravy
Dressing this year, not stuffing, because I am stoked to try this recipe for Smoky bacon-biscuit dressing with some bacon from Tamarack Hollow Farm
Grandma's sweet potatoes...probably from LePage Farm or Pete's Greens, whose-ever look better at the Thanksgiving market the weekend after next
Some sort of late-season greens salad, with mache from the garden and whatever I can scavenge at the Thanksgiving market (usually there's some nice spinach)
Another vegetable that contrasts nicely in color and texture with everything else...maybe green beans from the freezer?
Nutroll (not really local, but having it at holidays is an old family tradition on my dad's side)
...oh yeah, and cranberry relish with maple syrup and berries from Vermont Cranberry Company!
Dessert, of course, will be pumpkin pie with Long Pie pumpkins from the cellar, sweetened with maple syrup.
RSVP! :)