Happy Thanksgiving , everyone ! I hope you have the chance to sit around down , relax and celebrate the holiday with friends and family . Here at our house , we ’re host a dinner party for seven , quite a few less than last year , but still enough to keep the conversation lively and the sign full of laughter .
While we always enjoy take in several topically grown particular on the Thanksgiving carte du jour , this yr we decided to go all the way and source all the major ingredients from small - scale , local Farmer . We started our adventure last weekend , when my son and I spent several hours at the farmer ’ market and a local orchard gathering all the ingredients we ’ll need for today ’s meal .
Our 17 - pound inheritance - strain Meleagris gallopavo come from my friend Lynne Gelston atDream Thyme Farmin Mercer County , Pa. Lynne ’s handmade goat ’s milk scoop is the only soap that touches our trunk , and we enjoy one of her menage ’s detached - range roasting chickens a few times a calendar month . When my son and I picked up the turkey , we also left with some of Farmer Lynne ’s homegrown celery , an essential factor for my Pennsylvania Dutch white potato fill recipe .
My Logos goes to school with the children of Jeremy and Rachael Gray ofGray Farmsin Butler , Pa. They deal baskets of mushrooms at my local farmers ’ market , though for Thanksgiving I choose Kennebec white potato and Farmer Gray ’s gigantic sweet potatoes instead of portabellas and criminis . I also could n’t stop myself from picking up some baby arugula green while I was there .
The Kabocha squash , Taiwanese red heart and soul radish plant , carrots and Pennsylvania Sweet onions come fromClarion River Organics , a 10 - farm cooperative from Sligo , Pa. I can not expect to share the crispy sweet radishes in our salad and roast the squash for my favored squash pie recipe . The onion and carrot , of course , will be used in the white potato filling .
This year , I ’ll be making a side dish of roasted Brussels sprouts . I usually do garden peas instead , but when I ensure this gorgeous stalk of sprout atSoergel ’s Orchardsin Wexford , Pa. , I could n’t resist and changed the menu . I contrive to boil them for just a few mo before halving the sprouts , surface them with olive oil , sea salt , cracked pepper , turmeric and whole table mustard seeds , and roasting them in the oven .
Proto-Indo European baking is belike my favorite part of Thanksgiving . I ’ve already used the apple fromDawson ’s Orchardsin Enon Valley , Pa. , to make the two pies shown here . And the pumpkin for the pumpkin pie was grown right in my very own backyard !
And in conclusion , once all the preparation and eating is finish , you ’ll find me sitting by the fire with a self-aggrandizing meth of white wine fromClover Hill , the winery right next door to my parents ’ dwelling in Robesonia , Pa.
Here ’s to a beautiful , locally big Thanksgiving ! Cheers !
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