Pickled beets, applesauce, and pickled green tomatoes.
Thanksgiving has become our favorite holiday. Since beginning our mission to eat locally, the holiday has become even more fun. This is a great time of year to showcase local foods. From the brussels sprouts and sweet potatoes from Pennypack Farm’s CSA to the heritage turkey from Griggstown, everything on the table was locally grown. We wanted to keep it especially simple this year. In fact, the final meal wasn’t planned until I’d picked up our share from the CSA on Wednesday.
The brussels sprouts were simply roasted in the oven with some carrots and garlic and a roasted beet thrown in at the end. The sweet potatoes were drizzled with olive oil and put into the oven with some local apples. Dan baked the bread for the stuffing, tended to the turkey, and of course provided the homebrew.
We went into the basement and brought out some pickled beets and green tomatoes along with some applesauce to round out the meal. (For the record, I did taste the beets and the tomatoes. My aversion to pickled foods seems to be fading.) Our guests went home with leftovers and jars of jam from my stash in the cupboard.
The turkey soup is on the stove with some of the corn, carrots and green beans that were frozen this summer. Turkey chili tomorrow for lunch.