Local Thanksgiving 2023

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

- 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