Butternut Squash Soup
Vegetables (corn on the cob)
Butternut Squash Soup: Farmers Market. Gourd. Cut in half, remove seeds, bake till a knife slides out easily. Usually 40+ minutes at 350-400. Then, remove the skin, add water, and blend. Also, consider nutmeg and cinnamon for flavor. The perfect Thanksgiving appetizer.
Turkey: Whole Foods sells Free Range, Organic, and Heritage turkeys. All are way more expensive than the $5 dollar supermarket birds, but buying a smaller bird makes it okay. Not as many leftovers but a better conscience.
Mashed Potatoes: Potatoes aplenty at the farmers market.
Bread/Rolls: Every farmers market has a bread vendor, pick your favorite and go. Ours are the Straight Eight Rolls from the Bread Gallery
Vegetables (corn on the cob): This changes every year. For this one I’m thinking corn on the cob, barbeque-d, reminds me the most of the original Thanksgiving meal.
Gravy, Cranberry, Stuffing: Unfortunately, I haven’t found a local or organic source for these items. I think it’s because they are complicated to make and they never sell cranberries at the farmers market. Have to save that for next year.
Pumpkin/Apple Pie: Yumm. Every market has these.
Knowing my Mid-Atlantic roots, I hope to one-day introduce some seafood into our Thanksgiving meal. The closer to the pilgrims and natives the better!
“According to what traditionally is known as “The First Thanksgiving,” the 1621 feast between the Pilgrims and the Wampanoag at Plymouth Colony contained turkey, waterfowl, venison, fish, lobster, clams, berries, fruit, pumpkin, and squash.”
P.S. – My 2010 post on Thanksgiving