Our summer season ends with a bang... and black walnut bourbon!

The Saturday before Thanksgiving is always bittersweet. Yes, it's the busiest shopping day of the year, the energy is contagious, and it's such fun helping shoppers with their extra-long shopping lists. But this day also marks the end of another great market season, a six-month run that takes us from rhubarb to rutabaga with lots of good grub, good tunes and good times in between.

So let's make the most out of November 20th, shall we?

We bring you more paella this week, only this time under a different name, with a different paellero. Spain at Home joins us for the first time. They are connected to the popular Spanish restaurant, Ibiza, in Chappaqua.

They are preparing a paella with shrimp, mussels, little neck clams and chicken.
(Did you know that paella was originally farmers' and farm labourers' food, cooked by the workers over a wood fire for the lunchtime meal? It was made with rice, plus whatever was to hand around the rice fields and countryside: tomatoes, onions and snails, rabbit or duck, with a few beans added for texture and saffron mixed in for flavor and color).

They will also be bringing tortilla Española made with SOVA Farm eggs, chicken empanadas, and a bonkers good butternut squash & carrot soup that happens to be vegan. For all things soup, go directly to Jody Hunter at Jody's Kitchen who has been cooking all day so you don't have to.

Next up, Wil-Hi Farms is here with all things sheep and lamb. Buy your wool for those cozy winter nights of knitting by the fire. Buy your shanks, in case you want to shake things up this year and make osso bucco for Thanksgiving. (It has been done by yours truly! Don't forget lamb bones for broth).

Neversink Spirits is here to help you stock your bar for the holidays in the floral gin and brandy department (pear & apple, locally-sourced, natch). A new vendor, Cooper's Daughter Distillery, specializing in a black walnut bourbon, will also be coming down from Claverack. Oh, and did you know that Doc Pickle sells a martini mix?

Hudson River Apiaries will be here with her extra special honey so why not make this cranberry sauce with red wine and honey. Harlem Valley Homestead has the fresh ginger root you'll need. (read the reader comments about the use of ginger in this recipe). And if you're thinking of stepping away from mashed potatoes this year...consider this show-stopping potato gratin.

Morgiewicz Produce will have plenty of Brussels sprouts.

I'm dying to try this New York Times recipe brussels-sprouts with pickled shallots and labneh. Though it calls for date syrup, you can easily substitute with honey, or with Mountaintop Maple Syrup, also here this week. For a less complicated Brussels sprouts recipe that calls for maple syrup, try these maple-roasted Brussels sprouts with toasted hazelnuts.

Don't forget to buy lots of butter (Sova Farm) and cheese for your cheese trays (Painted Goat, Cooperstown, McGrath),extra herbs (Sun Sprout, Harlem Valley, Morgiewicz), lots and lots of onions, garlic shallots and leeks. Surely you'll need mushrooms for your stuffingIf you are prone to bread stuffing, buying your bread Saturday will ensure it is the perfect texture by Thursday morning. Don't forget to pick up some kimchi from Forward Roots to jazz up any and all leftovers, but especially turkey sandwiches.

Escargot Voyageur will be taking orders Saturday for large quiches (including his popular Brie & onion confit quiche) that can be picked up Wednesday in Hastings before the big day. (Details at the Escargot Voyageur tent). In addition to his Far Breton, Chef Thierry is bringing pear frangipane tart to enjoy over the weekend in case you have house-guests arriving early.

Interesting fact: Noble Pies is making 4000 pies this week. Surely you can make just one or two. I'm a sucker for a cranberry apple pie, because I like the tartness the cranberries bring to the party.

Here's one such pie with welcome orange zest, a lattice crust and, best of all, step-by step instructions.

We will have two food trucks to keep your fueled this week: Pizza Vitale & Leila's Crepes. Ready Set Sharp is eager to sharpen your carving knives. And the PTSA will be selling lots of cool school logo wear to lounge in during the holiday weekend.

After Thanksgiving, we will take a week's pause and allow our farmers, food- artisans, volunteers and staff, to sleep in and enjoy their families on Saturday.

We'll reopen for the winter market season on Dec. 4th, outdoors again this year...in what appears to be the new normal. It'll be cold, but we'll be here every first and third Saturday and because it's Hastings, we know you will be, too.

From our family to yours, may the holiday be everything you wish it to be. And this year more than most, may you be grateful for those gathered around your table.