Plus, we have been gearing up for our big Thanksgiving markets, which are the last big markets of the season. We have been out in the fields harvesting what we can before it gets too cold (lows of 16ish predicted this weekend), and harvesting what we need for market (like 22+ dozen brussels sprouts stalks).
We want to make sure you are well-prepared for Thanksgiving/Chanukkah/Thanksgivvikah, and to give you some ideas for what to pick up at market this weekend. There's a great resource on the NYTimes.com, and Heather wrote up a couple recipes. So enjoy! We hope your Thanksgiving is filled with local foods, friends and family!
AMAZING RECIPES AT THE NYTIMES: ESSENTIAL THANKSGIVING:
Hashed Brussels Sprouts with Lemon Zest
Lemon-Garlic Kale Salad
Spicy Red Pepper Cranberry Relish
Roasted Butternut Squash and Red Onions
Fennel, Fruit, Nut and Onion Stuffing
1 loaf of fruit-nut bread (like our California Walnut-raisin bread), cut into 1 in cubes
6 tablespoons butter, divided
1 large fennel bulb, medium dice
1 shallot, minced
1 large onion, medium dice
2 cups turkey, chicken, or veg stock
turkey or chicken drippings (optional)
salt and pepper to taste
1 tbsp fresh sage, chopped fine
1 tbsp fresh thyme, chopped fine
1 tsp ground marjoram
1 tbsp fresh rosemary, chopped fine
1/4 tsp crushed celery seed
1/2 tsp coarse black pepper
1. Preheat oven to 350 degrees. Spread bread cubes over a baking sheet, melt half of the butter, and pour over the cubes. Make sure the cubes are covered evenly and place in the oven for 15 minutes or until golden brown.
2. Meanwhile, heat the remaining butter over a medium heat skillet. Add the fennel and onion, and cook until cooked through and slightly caramelized, about 10 minutes.
3. Combine the veg and toasted bread in a large mixing bowl and add enough stock and drippings to moisten the bread, but not to make it soggy. Season the stuffing with the seasoning, salt, and pepper.
4. Place the stuffing mixture in a baking dish and bake for about 30 minutes. To ensure a crispy top, keep uncovered. For those that like more moist stuffing, keep covered.
* This stuffing recipe would be fantastic to stuff in large portabella caps! Instead of baking in a baking dish, stuff washed portabella caps, place on a greased baking sheet, and bake for about 15-20 minutes at 350!
1 lb sweet potato, grated
1 lb white potato, grated
1/2 sweet onion, grated
1 whole egg and 1 egg yolk
2 sage leaves, minced
1/2 cup olive oil or coconut oil to fry (I highly suggest coconut oil)
Salt and coarse black pepper to taste
1 stick of salted butter, softened.
3 tbsp of cranberry sauce of your choice!
1. Preheat oven to 350 degrees. Combine the butter and the cranberry sauce, and place dish in the freezer to chill. Place the grated potato and onion in a bowl and squeeze out as much juice as you can. Discard the liquid.
2. In a separate bowl, combine the egg and sage. Mix till smooth and then combine with the potato and onion. Season to taste.
3. Heat the oil in a deep pan over medium heat. Form the potato mixture into small balls, about 3 in in diameter. Flatten them with a spatula until they are about 1/4 in thick.
4. Brown the latkes for about 4 minutes on each side and place on a plate with paper towels to drain. Place the browned latkes on a greased sheet pan and bake for 10 minutes
5. Serve with the cranberry butter and give thanks!
These are adapted from the terrific Gourmet Today (Houghton Mifflin Harcourt, 2009).
Makes 4 servings
1 (1 1/2-pound) celery root, peeled with a knife
1 1/2 pounds russet (baking) potatoes (about 3 large)
2 tablespoons fresh lemon juice
1 pound onions, quartered
2/3 cup all-purpose flour
4 large eggs, lightly beaten
1 3/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground celery seed
About 1 1/2 cups vegetable oil
(1/4 cup parsley, chopped -- optional but adds a nice flavor!)
Put racks in upper and lower thirds of oven and preheat oven to 250 degrees. Set a wire rack on each of two baking sheets.
Using the wide holes of a box grater, coarsely grate celery root into a bowl. Peel potatoes and coarsely grate into another large bowl. Add lemon juice and toss. Coarsely grate onions into same bowl as potatoes. Transfer to a kitchen towel (not terry cloth), gather up corners to form a sack, and twist tightly to wring out as much liquid as possible. Return potatoes and onions to cleaned bowl and stir in celery root, flour, eggs, salt, pepper and celery seed until well combined.
Heat 1/3 inch oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Fill a 1/4-cup measure with latke mixture (not tightly packed), carefully spoon it into skillet, and flatten to 3 inches in diameter with a slotted spatula. Form 3 more latkes and fry until undersides are deep golden, 1 1/2 to 3 minutes. Turn over using 2 spatulas and fry until deep golden on second side, 1 1/2 to 3 minutes more. (If latkes brown too quickly, lower heat to moderate.) Transfer to paper towels to drain briefly, then arrange (in a single layer) on rack on one baking sheet and keep warm in oven. Make more latkes in same manner, using second baking sheet for last batches.