Hi everyone, Jess here. Hope everyone enjoyed Thanksgiving week! Our week was busy, but filled with good friends and family, good vibes, and of course good food! Let’s take a look at how these goodies made their way to our bellies.
- Cornbread Stuffing
- Sweet Potatoes
- Oven Baked Sweet Potato Fries
- Some still stored in the potato bin
- Pie Apples
- Sugar Pumpkin
- Sugar Beets
- Roasted and Devoured
- Pea Tendrils (from Johnny Putt Farm, Littleton)
- The kids ate these as-is
- Baby Lettuces
- Simple salad, and toppers for burgers
- Button Mushrooms
- Mushroom and Onion Sherry Cream Sauce, served over pasta
- Cider Cranberry Sauce
- Apple Cider
- Creamy Cider Parsnip Puree
- Cider Turkey Brine
- Cider Braised Cabbage
- Butternut Squash
- Roasted and mashed (a little splash of cider and maple syrup added as well)
- Creamy Cider and Roasted Parsnip Puree
- Rainbow Carrots
- In stock and Turkey Pot Piehttp://www.csa365.org/recipes/poultry-pot-pie/
- Brussels Sprouts
- Roasted and served with a butter cider sauce
Thanks to everyone that participated in the Harvest For All food and clothing drive! It’s always so wonderful to see many kind hearts in action! Thanks to Farmer Jamie for this annual event that gives generously to those in need!
It’s been a busy couple of weeks in the Anderson household, especially with the holiday week and with my oldest son prepping to be in a play. I started by thawing my first bag of summer corn, always a treat!
Tender Springdell London Broil, seared on the outside, juicy on the inside. It was sliced on top of a salad but didn’t stick around long enough for the photo.
Next I tried some cider braised cabbage.I’ll admit my family probably would not try this dish, but that was ok with me!. On a day where everyone was off at different activities and much needed to be done, I enjoyed wolfing this entire dish standing at the kitchen counter. No regrets!
I thawed some of these ginormous Springdell sirloin patties and grilled them up with some onions and mushrooms. Herbed sage butter added to the flavor!
While grilling the burgers, some slivered sweet potatoes were tossed with olive oil and roasted at 400 degrees. My oldest son asked for “that spice stuff” (aka Herd Nerd SPICE) to toss with them. Great idea, little guy!
The Pioneer Woman’s cider brine is my new favorite method of prepping the turkey. Cranberry sauce was made even more exciting with some cider. Our parsnip was roasted and pureed along with some cider and cream. An adaptation of The Pioneer Woman’s Giblet Gravy made an appearance along with Cornbread Stuffing and buttery cider Brussels sprouts. All new recipes to me, all delicious!
It’s funny, I have a little packet of recipes that I pull out every year to make my Thanksgiving dinner, and this year, the packet went missing so I improvised. Truth is, everything turned out better than usual! When one culinary door closes, another one opens!
Two pumpkin pies made an appearance at dessert time. The turkey carcass was picked clean and simmered overnight with veggies and herbs to make a delicious stock. The stock was used in a slow cooker turkey soup and the rest was frozen into one cup blocks to be used throughout the winter.
The remainder of our 20 pound turkey was used in lunch sandwiches and a pot pie. Here’s a shadowy picture of the pot pie in the fridge awaiting its turn in the oven.
The weeks moved quickly, but deliciously! As always, please feel free to send in ideas, tips, tricks, new recipes, questions, comments, concerns, and anything in between! I love to hear from from you! Meanwhile, I’ll see you back here in a few hours for the second pickup (Group A) of the Winter CSA. I hear Amish Roll Butter may be making an appearance! Until then, enjoy your day!