Well, if we were better at what we do, we’d have turkeys, pumpkins, potatoes, sweet potatoes, cranberries, apples, and stuffing to sell right about now. All things come to those who plan and dream and do! Maybe next year (probably not the turkeys, cranberries or stuffing though). As it is, we are facing a dwindling harvest. We will still bring things in this week, but this might be our last week of our fall harvest. We will have kale, chard, collards, arugula, mustards, leeks, radishes, and onions on the produce side. we will also have eggs, broilers, stew hens, and chicken feet for sale. I hear it will be cold and possibly rainy. We’ll make the most of it.
With Thanksgiving on our minds, we would like to inform everyone that we will not be hosting the winter market the Saturday following the holiday (November 26th). Most people will be stuffed full of leftovers by then anyway.
I’ve been urged to inquire about every one’s ‘go-to’ thanksgiving dish. Please comment on your favorite thanksgiving dish, the history/tradition behind it, and perhaps a recipe or an explanation of why it is your favorite.
Ours is bread stuffing:
1 loaf of good, hard bread cut in 1/2″ cubes left out to stale for at least 12 hours
2 onions diced
6 ribs of celery diced
4-5 cloves garlic, minced
1-2 bay leaves
organ meat of the turkey, plus neck (yes, really)
fresh (or dried) herbs of your choice
Put organ meat, neck, peppercorns, coriander and bay leaf in sauce pot with 4 cups of water and simmer for 2-4 hours. Once meat is tender, strain broth. Reserve meat and broth. Dice meat into 1/4 inch pieces. In a frying pan melt 3-4 tablespoons of butter or schmaltz and saute onions, celery and garlic. Once softened and translucent add broth to vegetables. Combine enough of this broth mixture to saturate the stale bread. Mix in herbs, salt and pepper to taste. Stuff the bird!