This weekend is the perfect time to pick up fresh, local ingredients for your Thanksgiving dinner! What better way to celebrate all that we have to be grateful for? We’ll be open from 10 to 2 on both Saturday and Sunday, and the farmers and other vendors featured here, along with many more, will be out with this autumn’s finest offerings. We asked vendors which of their items might be joining them at the holiday table this year.
In the photo above, Mary and Rachel of Buried Treasures Farm in Groton display some of their Thanksgiving selections. Mary holds a basket of sweet potatoes (yes, they can be grown here!), which she recommends roasting whole, skin and all, for maximum flavor and nutritional benefits. Rachel has a variety of unusually shaped heirloom pie pumpkins, creatively called Longpie, which is rumored to make the best Thanksgiving pumpkin pie!
Jacob of Six Circles Farm in Lodi recommends their Hakurei turnips, which are a mild flavored, sweet, tender turnip, which are also great baked whole. When the produce is this good, minimal processing allows the vegetables to speak for themselves!
Jesse of Crooked Carrot Community Supported Kitchen knows that apple sauce and dill pickles deserve a spot on the table. Apple sauce is a great compliment to meat (and is also the perfect topping for latkes, or potato pancakes –Hanukkah is coming up in just a couple of weeks!) The dill pickles might seem like an unusual addition to the Thanksgiving meal, but pickles and black olives are a longstanding Pennsylvania Dutch tradition. Try them this year and find out why!
Rick of Humble Hill Farm in Spencer is looking forward to dining on his multicolored assorted carrots for the holidays. Not only are they gorgeous to serve alone, possibly glazed with some honey and butter, but they are a welcome addition to a fresh salad. Rick recommends grating them over salad greens along with beets and daikon radish for a refreshing and nutritious side dish. They are also great in a carrot cake, as the rainbow colors make for a unique presentation!
It is difficult to imagine a Thanksgiving dinner without Brussels sprouts! Trever of Ithaca Organics holds just a few of the many he has grown on his family’s farm in Dryden this year. (Note: Trever’s head is not actually glowing in this photo; it’s just the sunlight filtering in at a funny angle… but when you see the amazing vegetables that Ithaca Organics has for sale, you might wonder if there are in fact some mystical forces at work!) Brussels sprouts are another one of those veggies that are so delicious, they require minimal preparation to bring out their flavor. We like roasting them in some butter or olive oil, and adding a little garlic.
Alex, owner of Jackman Vineyards, suggested a soup made from Butterkin squash and roasted poblano peppers. The squash compliments the hot peppers, resulting in a soup that is complex, with the sweet, buttery flavor of the squash shining through. We look forward to trying this one out. Squash is such an important part of the holiday, it’s great to find new ways to enjoy it!
If you need more recipe ideas for Thanksgiving, stop by to see Cody (or Aaron, or new manager Becca!) at the Farmers Market office, where you can pick up a copy of the IFM cookbook! While you’re there, you can also get some beautiful (and economical) reusable canvas totes to hold all of your finds.
We look forwards to seeing you at the Farmers Market on November 21st and 22nd as we all prepare for an incredible Thanksgiving. Let’s enjoy the region’s bounty and give thanks for all of the local farmers who make it possible!