And, just like that...
Thanksgiving is upon us.
These are challenging times and we hope that next week you will find some solace and even joy in gathering with friends and family around good food, grown and made by good people who gather every Sunday in the parking lot of Main St. School, our "happy place."
The last market before Thanksgiving is always so lively and full of promise. It's such a lovely note upon which to end our summer season. We will return on Dec. 10th, the first day of our winter market which will be held on the second and fourth Sunday of each month, including Christmas Eve!
But we're getting ahead of ourselves. Since this Sunday's market will be busy, you'll have to be extra focused. Bring your shopping lists for the big day! Hopefully you took care of pantry items last week so that you can focus on fresh items this week. But if you didn't, worry not...our vendors have your back and will be bringing extras of everything and know to be swift on Sunday. Those of you who are regulars know to reach out to your favorite vendors to set things aside for you. If you have trouble reaching a vendor, don't hesitate to reach out to me at pascale@morningglorymarkets.com.
Let's talk turkey. You no doubt have your favorite method...but if you don't or this is your first year hosting, consider this moist and flavorful roast turkey with lemon,parsley and garlic courtesy of Gordon Ramsey. Grab some leeks and gorgeous mushrooms from Madura Farm to make this leek and wild mushroom stuffing. With so many folks shying away from meat, the side dishes have taken an even bigger role at the holiday table. This year, especially, I'm looking for side dishes that will make me smile, like this butternut squash pave or these butternut squash "lasagna cups" which should make any vegetarian feel special. Add something to your mashed potatoes this year, be it roasted garlic or bacon or parsnip. Just because. Or, go completely root-vegetable rogue and make this crispy potato galette. Put something bright, green and snappy on that table to counter the brown and beige landscape like this lemon garlic kale salad or this arugula and endive salad with honeyed pine nuts. Pine nuts seem so 80s, don't they? You can use pecans or walnuts instead if that's what you have at home. Bitter greens really help with digestion and help pave the way for dessert.
A baker I once met in Natchez, Miss., while researching my book, "American Pie" taught me how to make apple pie with blueberries and since then, I always like to throw something extra in with apples to make my pies a bit more interesting. Usually cranberries for Thanksgiving, but sometimes ginger as in this recipe from thefarmersmdaughter.com.
It's always nice to offer a dessert that's a little less predictable, like this seasonal and beautiful pear tart or this elegant, though super simple, pear frangipane tart.
November is also American Indian Heritage Month, so try to put at least one indigenous American recipe on your holiday table, won't you?
This article highlights seven Thanksgiving recipes from Native American chefs, from blue corn stuffing to roasted pumpkin. And of course, you can’t go wrong with Sean Sherman’s 10 Essential Native American Recipes, including this delicious take on a Thanksgiving turkey. PLEASE remember to pick up your turkey at the R&M tent! Ryan will be here personally to ensure everyone gets their bird.
A heads up that I will be giving a talk about all things “farmers market” (and other things) at the Hastings Library on Thursday, Nov. 30th, at 7 p.m. Please come! It will be fun. Flier attached.
From our market family to yours, we wish you all a peaceful and delicious holiday
