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