The 2017 edition of the annual posting of my Thanksgiving menu and food sources.

Appetizers

• Crudité platter with carrots from Riverbank Farm and Maple Bank Farm, cauliflower, broccoli, and Romanesco from Sport Hill Farm,  bell peppers from Fort Hill Farm, celery not local.
• Tatziki dip made with cucumbers from Maple Bank Farm, garlic from Fort Hill Farm, yogurt from Arethusa Farm Dairy and mint from my garden.
  
• Baba Ghanoush  made with eggplant and garlic from Fort Hill Farm. Tahini, lemon juice, pita chips not local
• Chilled roasted beets from Maple Bank Farm and roasted red peppers from Fort Hill Farm
• Pickled:
  Pickled salad turnips and roasted red peppers from Fort Hill Farm
  Bread and Butter pickles, made from Riverbank Farm cucumbers and onions
  Spicy Icebox Pickled Carrots following Sherry Brooks-Vinton‘s recipe, made with carrots, from Maple Bank Farm, garlic and hot peppers from Fort Hill Farm, honey from Woodbury Sugar Shed
• Cheese Boards with:
  Womanchego and Dutch Farmstead from Cato Corner Farm.
  Tapping Reeve, Europa, and Farmers Cheese from Arethusa Farm Dairy.
  Feta from Lively Run Goat Dairy
  pea shoots from Fort Hill Farm
• Three Sisters Stew Dip with Cranberry beans from Sport Hill Farm, pumpkin and corn from Maple Bank Farm
• Sweet Potato Chips from Simply Delicious
• Crackers & Breads: Not local

Soup

Chicken Soup (recipe) from chickens from Stuart Family Farm and Camps Road Farm. Carrots from Riverbank Farm. Celeriac, onions/leeks, parsnip, garlic, and parsley from Fort Hill Farm. Parsley from Wild Carrot Farm. Celery,  brown rice, small bowtie pasta, and Parmigiano Reggiano: not local.

Main Course

• Roasted Broad Breasted White turkey from Stone Garden Farm.
• Pan Gravy (recipe) from the natural juices of the bird, flour from Wild Hive Farm
• Cornbread Stuffing (recipe) with cornbread (recipe) made with flour from Farmer Ground and corn meal from Wild Hive Farm and Micro Mill, buttermilk from Trickling Springs Creamery (regional), honey from Woodbury Sugar Shed, eggs from Nature View Farm, Bridgewater, CT baking powder and salt not local.
  Onions from Fort Hill Farm, butter from Arethusa Farm Dairy, house thyme, sage, and chicken stock.
• Whole-Berry Cranberry Sauce: Cranberries from Annie’s Crannies, Dennis, MA (thank you Dolores). Apple Cider from Lyman Orchards. Maple syrup from Woodbury Sugar Shed,
  Cinnamon sticks not local
• Applesauce made from Cortland and Macintosh apples from Maple Bank Farm
• Smashed Potatoes (recipe) made from red potatoes (not sure what kind) from Fort Hill Farm, and butter and sour cream from Arethusa Farm Dairy
  
• Baked sweet potatoes from Fort Hill Farm
• Roasted Butternut and carnival squash (recipe) from Maple Bank Farm. Olive oil, fennel seed, cinnamon: not local
  
• Pan seared Brussels sprouts from Stone Garden Farm.

Beverages

• Apple cider from Lyman Orchards
• Egg Nog from Arethusa Farm Dairy
• Soda: Foxon Park as well as non-local selections
• Wine: Cabernet Franc from Jones Winery and others
• Northern Spy hard cider from Citizen Cider
• Beer: selections from Two Roads Brewing, Drop-In Brewing Company, and Kent Falls Brewing Company

Dessert

• Apple Crumb Pie (recipe) made from Northern Spy and Ida Red apples from Maple Bank Farm, flour from Wild Hive Farm and Micro Mill, butter from Ronnybrook. Lemon, sugar, brown sugar, and cinnamon: not local
• Pumpkin Pie (recipe) made from sugar pumpkin from Maple Bank Farm, eggs from Nature View Farm, flour from Wild Hive Farm and Micro Mill, butter from Arethusa Farm Dairy, and heavy cream from Trickling Springs Creamery, honey from Woodbury Sugar Shed, spices not local
• Fresh Whipped Cream made from heavy cream from Pittsford Farms Dairy, NY. Vanilla and sugar: not local. (I love this gizmo)
• Ice Cream, assorted flavors from Ferris Acres Creamery, Newtown, CT
• Fresh fruit: Macoun apples from Blue Hill Orchards and pears from Red Jacket Orchards
• Dried pears, apples and plums from Maple Bank Farm
• Mixed nuts and roasted chestnuts: Not local
• Coffee and espresso: Not local

Sorry for missing so many photos. The pies looked the same last year.

The printed menu has errors, which are corrected in this post.

At long last…
the posting of the menu and sources for Thanksgiving 2016.

 

Appetizers

• Crudité platter with carrots from Riverbank Farm, cauliflower, broccoli from Sport Hill Farm,  bell peppers, fennel bulbs from Fort Hill Farm
• Tatziki dip made with cucumbers and mint from Sport Hill Farm, garlic from Fort Hill Farm, yogurt from Arethusa Farm Dairy
  
• Baba Ghanoush and Pita points, made with eggplant from Sport Hill Farm (my frozen section) and garlic from Fort Hill Farm. Tahini, lemon juice, pita not local
• Chilled roasted beets, pickled salad turnips, and roasted red peppers from Fort Hill Farm
• Spicy Icebox Pickled Carrots following Sherry Brooks-Vinton‘s recipe, made with carrots, garlic, hot peppers from Maple Bank Farm, honey from Dave’s in Easton
• Cheese Boards with
  Valencay, Stone Silo Farm
  Camenbert, Chaseholm Farm
  Dill Chevre, Beltane Farm
  Tapping Reeve, Bella Bantam, Europa from Arethusa Farm Dairy
• Crackers & Breads: Not local

Soup

Chicken Soup (recipe) from chickens from Stuart Family Farm. Carrots, celeriac, onions/leeks, garlic, and parsley from Fort Hill Farm. Served with brown rice or small bowtie pasta: not local.

Main Course

• Roasted turkey-Bourbon Red Heritage birds from from Quattro Game Farm, Pleasant Valley, NY, one brined, one not.
• Pan Gravy (recipe) from the natural juices of the bird, flour from Wild Hive Farm
• Cornbread Stuffing (recipe) with cornbread (recipe) made from flour and corn meal from Wild Hive Farm and Micro Mill, buttermilk from Butterworks Farm, Westfield, VT (regional), Maple syrup from RaglandFarm, eggs from Nature View Farm, Bridgewater, CT baking powder and salt not local.
  Onions from Fort Hill Farm, house thyme, sage, and chicken stock. sunflower oil: Hudson Valley Cold Pressed
• Whole-Berry Cranberry Sauce: Cranberries from Annie’s Crannies, Dennis, MA (foraged and delivered by a dear kindred spirit). Apple Cider from Lyman Orchards. Maple syrup from Mapleland Farms, Salem, NY
  Cinnamon stick not local
• Applesauce made Made from Cortland and Macintosh apples from Maple Bank Farm
• Smashed Potatoes (recipe) made from red potatoes (not sure what kind) from Fort Hill Farm, and butter and sour cream from Arethusa Farm Dairy
  
• Baked sweet potatoes from Riverbank Farm and Sport Hill Farm
  
• Roasted Butternut and Honey Nut squash (recipe) from Maple Bank Farm and Sport Hill Farm. Olive oil, fennel seed, cinnamon: not local
  
• Pan-seared sea scallops from Seatuck Fish Co., Long Island, NY (via Quattro Game Farm)

Beverages

• Apple Cider from Lyman Orchards
• Egg Nog from Arethusa Farm Dairy
• Soda: not local
• Red Wine: Cabernet Franc from Hopkins Vineyard
• Beer: a seasonal selection from Kent Falls Brewing Company

Dessert

• Apple Crumb Pie (recipe) made from Northern Spy apples from Maple Bank Farm, flour from Wild Hive Farm and Micro Mill, butter from Arethusa Farm Dairy. Lemon, sugar, brown sugar, and cinnamon: not local 
• Pumpkin Pie (recipe) made from sugar pumpkin from Maple Bank Farm, eggs fromNature View Farm, flour from Wild Hive Farm and Micro Mill, butter from Arethusa Farm Dairy, and heavy cream from Hudson Valley Fresh, Poughkeepsie, NY, maple syrup from RaglandFarm, spices, not local
• Fresh Whipped Cream made from heavy cream from Hudson Valley Fresh. Vanilla and sugar: not local. (I love this gizmo)
• Ice Cream, assorted flavors from Ferris Acres Creamery, Newtown, CT
• Mixed Nuts: Not local
• Coffee, Tea: Not local

 

Another year and whew—that sure went by fast! Once again, I am grateful to my farmers who coax up life from the soil and provide me with food and nourishment all year long. I am grateful for my family—and yes, three generations of us can work together in the same kitchen at the same time. And I am super grateful that the power stayed on through the early snow.

I apologize in advance for the dearth of pictures. I completely forgot about the camera and the blog between the appetizers and dessert. We really did have soup and a main course.

Appetizers

• Crudité platter with carrots from Migliorelli Farm, Tivoli, NY, kohlrabi, cauliflower, broccoli and purple carrots from Sport Hill Farm, Easton, CT,  bell peppers not local
• Chilled roasted beets: red from Riverbank Farm, Roxbury, CT, golden from Maple Bank Farm, Roxbury, CT
• Tatziki dip made with cucumbers, garlic, and mint from Sport Hill Farm, and yogurt from Maple Hill Creamery, Stuyvesant, NY
• Baba Ghanoush, made with eggplant and garlic from Sport Hill Farm. Tahini & lemon juice not local
• Spicy Icebox Pickled Carrots following Sherry Brooks-Vinton‘s recipe, made with little round carrots from Freshwater Farm, Morris, CT, garlic from Sport Hill Farm, cayenne peppers from JFort Hill Farm, honey from Dave’s in Easton
• Pickled salad turnips from Sport Hill Farm
• Cheese Boards with Farmers Cheese, Camembert, Europa Reserva, Bella Bantam, Tapping Reeve, and Mt. Tom from Arethusa Farm Dairy, Bantam, CT, and Womanchego from Cato Corner Farm, Colchester, CT
• Crackers & Breads: Not local

Soup

Chicken Soup (recipe) with bowtie pasta and/or brown rice made from chickens from Camp Roads Farm, Kent, CT and Ox Hollow Farm, Roxbury,  Carrots, parsnips, celeriac, and onions from Fort Hill Farm, New Milford, CT. My own parsley. Brown rice and pasta: not local.

Main Course

• Roasted Turkey from Quattro Game Farm, Pleasant Valley, NY
• Pan Gravy (recipe) from the natural juices of the bird, flour from Wild Hive Farm
• Cornbread Stuffing (recipe) with cornbread (recipe) made from flour and corn meal from Wild Hive Farm and Micro Mill, butter and yogurt from Maple Hill Creamery,  honey from Dave’s in Easton, CT, eggs from Camp Roads Farm, Kent, CT. Baking powder, salt, salt, and sunflower oil: not local. Onions from Fort Hill Farm, my own sage and chicken stock
• Whole-Berry Cranberry Sauce: Cranberries from MA, from a friend of my friend Barbara. Maple syrup from Ragland, Southbury, CT. Apple cider from Lyman Orchards. Cinnamon stick: not local
• Applesauce made from Macoun apples, handpicked by me, Tammie, and Cindy at Averill Farm, Washington, CT 
• Mashed Potatoes (recipe) made from German Butterball potatoes from Fort Hill Farm, and butter and sour cream from Arethusa Farm Dairy
• Baked sweet potatoes from either Fort Hill Farm, Riverbank Farm, or Maple Bank Farm. (Sorry, they got co-mingled.)
• Roasted Butternut and Delicata squash (recipe) from Sport Hill Farm. Olive oil, fennel seed, cinnamon: not local
• Roasted Brussels Sprouts from Maple Bank Farm

Beverages

See last year for a photo—almost, but not exactly the same.

• Apple Cider from Lyman Orchards
• Egg Nog from Arethusa Farm Dairy
• Soda: Assorted flavors from Foxon Park, East Haven, CT. Pellegrino, and Diet Coke not local
• Red Wine: Cabernet Franc from Sharpe Hill Vineyard, Pomfret, CT
• Beer: S Barrel Ale from Chatham Brewing Company

Dessert

• Apple Crumb Pie (recipe) made from Northern Spy apples from Maple Bank Farm, flour from Wild Hive Farm and Micro Mill, butter from Arethusa Farm Dairy. Lemon, sugar, brown sugar, and cinnamon: not local
• Pumpkin Pie (recipe) made from sugar pumpkin from Maple Bank Farm, eggs from Camp Roads Farm, flour from Wild Hive Farm and Micro Mill, butter from Arethusa Farm Dairy, and heavy cream from Hudson Valley Fresh, Poughkeepsie, NY, maple syrup from Ragland Farm, Southbury, CT, spices, not local
• Fresh Whipped Cream made from heavy cream from Hudson Valley Fresh. Vanilla and sugar: not local. (Still “cheating” by using this very handy gizmo!)
• Ice Cream, assorted flavors from Ferris Acres Creamery, Newtown, CT
• Mixed Nuts and Pistachio nuts: Not local
• Fresh Fruits: Cortland apples and Bosc pears from Rogers Orchards, Wallingford, CT. Figs, not local
• Coffee, Tea: Not local

Now here I am with my annual Pie For Breakfast Day ritual behind me and my turkey bone broth happily simmering on the stove. Hope everyone had as great a Thanksgiving as I did.