We're ready....are you?
Saturday is the busiest food shopping day of the year and it just so happens to be our biggest market of the season. It's also our last weekly market of the “summer” season, too. That’s a lot of superlatives. And just plain a lot.
I suggest you spend some time before Saturday working out your Thanksgiving menu so you are not overwhelmed at the market. It's so easy to get distracted! Plus, it's going to be our first cold market which means you’ll want to shop swiftly. So having a detailed shopping list will really help.
Of course, you should still allow for wiggle room should you be swayed by some fetching fennel or blush turnips. Be organized and open-minded.
So much thought and preparation goes into the Thanksgiving meal and yet once everything is set out on the table, it’s over so quickly! Try to stretch it out a bit and serve a soup as a starter...something like this Moroccan carrot soup with its bright and earthy flavors.
The flowers and microgreens are a nice touch. Serve with housemade sky-high buttermilk biscuits.
Or get some Asian pears from Wright’s Farm and make an autumn salad, with frisée or mesclun, walnuts, Cooperstown’s blue cheese and maybe some charred delicata squash and pickled red onion, to enjoy, slowly, before the big meal, so that each ingredient is savored and appreciated. Or try this bitter greens salad with cranberry dressing. Adding a little bitter to this rich meal is always a good idea.
As far as I’m concerned, this is the humble cranberry's day to shine so insert cranberries in as many preparations as possible from this apple cranberry pie to your cranberry tequila toddy or this cranberry bourbon cocktail.
The Thanksgiving table should always include some tried and true family or friend favorites; sentimental dishes that help anchor the day, or remind us of someone who is absent, perhaps (I’m talking to you, green bean casserole). But there should always be a couple of dishes that are fresh and new to the table. Dishes that folks are going to talk about, like this winter squash agrodolce. No doubt after years of admiring the Brussels sprout stalks at the Morgiewicz Produce tent you’ve come up with a delicious Brussels sprouts recipe. If not, consider this recipe for brussels sprouts with a warm honey glaze or go rogue and serve your Brussels sprouts raw as in this winter crunch salad.
If the dish is a winner, incorporate it into the holiday rotation and maybe consider retiring one of the oldies but goodies.
Will you have guests at your table who do not drink? Worry not, Om Champagne Tea is here with their special occasion kombucha. For those who do enjoy a good nip, stock the bar with local libations such as hard cider from Abandoned Cider and spirits from Springbrook Hollow Distillery.
As soon as you are done reading this please head straight to your kitchen and check out your carving and paring knives. I’m guessing they could use a little love. Bring them to the market on Saturday where the knife sharpener’s wheel will be set up at 8:30 a.m. sharp. (Pun fully intended).
We’ve invited lots of condiments to the party this week so that your turkey leftovers will be extra delicious and interesting: Forward Roots Kimchi, Hamov Eh and Eltee’s Goods Tomato Jams will all be here to elevate those turkey sandwiches. And pick up some Noomi peanut butter for when you eventually tire of turkey sammies.
This is your annual friendly reminder to buy lots of rosemary, thyme and parsley, shallots, garlic and leeks on Saturday, along with extra eggs. You’ll be kicking yourself Wednesday night when you realize you need any one of these. You’re welcome.
In this week of giving thanks, we’d like to thank you, our shoppers, for your staunch support of the market. We would not have the quality lineup of vendors we have if you did not come out to support them week after week. So give yourself a pat on the back for the part you play in making it all possible. We thank you!
We’d also like to thank our sponsors The Riolo Team at Compass, the Rosenberg Family and Equalize Fitness Center for their generous support this season.
We look forward to seeing you on Saturday and wish you all a safe and delicious holiday.
p.s. This week we are reviving our in-person “Glean on Me” donations to the food pantry. Buy a bunch of carrots or a pound of green beans for yourself and one for the food pantry basket at the market tent. While you’re there pick up a winter market schedule and maybe one of our deeply-discounted market tees ($10). They make great stocking stuffers!