We Give Thanks
We give thanks for being able to grow this food, for being able to cook, for being here, now, and for friends.
This year, I am cooking most of Thanksgiving dinner – it has not happen in years, as we generally are celebrating elsewhere.
And so of course I have to use the things we have here. Now. To me that’s the meaning of a harvest celebration – which is after all the root of Thanksgiving.
On the menu:
Cream of Pumpkin & Apple Soup with Truffle oil
Roulade of Turkey Breast with Dry Cranberry/Sage/Onion Stuffing & Autumn Olive Jelly
Roasted Sweet & Irish Potatoes
Swiss Chard Gratin
Arugula & spinach salad with roasted apples
Appetizer & Dessert to be brought by guests.
Homemade: bread, broth for the soup, butter, lard
From the garden: Pumpkin, sage, thyme, parsley, parcel, Swiss chard, potatoes, sweet potatoes, arugula, spinach, mustard greens, raspberries, cardoon;
Foraged: chestnuts, autumn olives;
Purchased from local sources: turkey, cream, apples, whiskey (to soak the dry cranberries), wine;
Not local: onions, sugar, olive oil, truffle oil, salt, flour & vinegar.
We give thanks indeed.