For me, Thanksgiving is a time for with family and friends to celebrate the harvest and of gratitude for the bounty of the land and the hands that bring it forth.
Appetizers
- Crudite Platter with bell peppers from Ox Hollow Farm, broccoli from The Farm, carrots from Vibrant Farm, fennel from Fort Hill Farm, New Milford, CT; cauliflower from Sport Hill Farm, Easton, CT; celery and cucumbers, not local. Served with a tzatziki dip using yogurt from Arethusa, mint and garlic from my own garden, and non-local cucumbers and seasonings.
- Chilled Roasted Beets over arugula with chevre. Red beets and arugula from Vibrant Farm and chevre from Vermont Creamery.
- Roasted Red Peppers. Peppers from Shortt’s Farm, Sandy Hook, CT.
- Baba Ghanoush & Pita chips. Eggplant from Shortt’s Farm, my own garlic. Tahini, olive oil, lemon juice, and pita chips, not local.
- Blistered cherry tomato dip. Sun gold cherry tomatoes from The Farm, feta from Rowland Farm Creamery, my own garlic and thyme.
- Cheese Boards & accompaniments.
Gossamer, Bloomsday, and Dairyere from Cato Corner, Colchester, CT
Pleasant Cow from Sankow’s Beaver Brook.
Tapping Reeve and Bella Bantam from Arethusa Farm Dairy;
Roasted pumpkin seeds from Maple Bank‘s pumpkin;
Home-pickled, home-grown pepperoncinis; Bread and butter and sour dill pickles from Carrot Top Kitchens. Fermented Ginger Beet from Hawthorne Valley Farm. Olives, olive oil, fig jam, pepper jam, not local.
- Crackers & Breads. Not local (though it’s worth noting that the bread is from world-renowned Rockland Bakery). Butters from Arethusa and Vermont Creamery.
Soup
Chicken Soup with bowtie pasta or brown rice. Chicken from Stuart Family Farm, Bridgewater, CT; parsley from Fort Hill, onions from Shortt‘s; carrots from Vibrant Farm, parsnips from Daffodil Hill Growers, garlic is my own. Celery, Parmigiano Reggiano, rice, pasta not local.
Main Course
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- Roasted Turkey. Broad-breasted White Turkey from Stone Gardens Farm.
- Pan Gravy from the natural juices of the bird. Flour, not local.
- Cornbread dressing. Onions from Shortt‘s, sage from my garden, and my homemade chicken stock from Stuart‘s chickens. Corn muffins and celery, not local.
- Whole-Berry Cranberry Sauce. Cranberries from Killingworth, CT. Apple Cider from Averill Farm, Washington Depot, CT; maple syrup from Woodbury Sugar Shed. Cinnamon stick not local.
- Smashed Potatoes. Kennebec potatoes from The Village Farm; butter from Arethusa; heavy cream from Ronnybrook Farm Dairy, Ancramdale, NY.
- Baked Sweet Potatoes. Sweet potatoes from The Village Farm.
- Roasted Squash. Butternut and Delicata squash from Daffodil Hill Growers, sage from my garden. Olive oil, fennel seed, cinnamon, not local.
- Sautéd Mushrooms. Blue Oyster and Shitake mushrooms from Seacoast Mushrooms, Mystic, CT.
- Roasted Brussels Sprouts. from The Farm. Olive oil and salt, not local.
- Tossed salad. Romaine and Red Leaf lettuce from Fort Hill Farm. Dressing not local.
Dessert
- Dutch Apple Pie. Made with Northern Spy apples from Averill Farm; spices, crust and crumb topping not local.
- Pumpkin Pie. Made with sugar pumpkin from Maple Bank, Roxbury CT; eggs from Why Not Farm, heavy cream from Ronnybrook; spices, not local.
- Apple Cider Donuts. Beardsley Cider Mill.
- Ice Cream, assorted flavors. Ferris Acres Creamery, Newtown, CT;
- Fresh Whipped Cream. Heavy cream from Ronnybrook; vanilla and sugar, not local.
- Applesauce. Made from Cortland and Macintosh apples from Maple Bank Farm.
- Mixed Nuts. Not local
Beverages
- Apple Cider. Beardsley Cider Mill.
- Wine. Cabernet Franc from Hopkins Vineyard, Warren, CT
- Beer. Caraluzzi’s Freeze the Day from Reverie Brewing.
- Soda. Various flavors from Foxon Park and some non local selections.