Chips, salsa and cheese dip
Smoked salmon and anchovy wrapped olives
Grilled kielbasa (Ben)
Popcorn (the last of my homegrown crop)
Pumpkin bread (homegrown Baby Pam pumpkin)
Pumpkin soup (homegrown Jarrahdale served in the pumpkin shell)
Smoked turkey with herb rub
Cornbread stuffing with sausage, homegrown celeriac and apples
Gravy with giblets
Mashed potatoes (homegrown potatoes)
Baked butternut squash and sweet potato puree (homegrown squash)
Sautéed fall greens with bacon
Grilled parsnips and multicolor baby carrots (homegrown)
Fresh fall greens with cranberries, pecans and Gorgonzola
Apple pie (Mom)
Pecan pie (Mom)
Cranberry cake with hard sauce (Ben)
Pumpkin pie (Ben)
Vanilla ice cream
T minus 1 and the menu is ready. My brother Ben and parents will bring many of the dishes. I did my shopping yesterday. We’re on schedule for T-day….
Today we begin food prep – starting in the garden. I’ll harvest greens and parsnips. Wonderful fall weather for greens. They are perfect. This weekend will get chilly, so its perfect timing for a feast. I feel like a pilgrim.
All of the Thanksgiving vegetables will be homegrown from my garden. (Exceptions, I bought a couple of leeks and some cilantro for the pumpkin soup. Also a few sweet potatoes to add to the squash puree.) The garden produce will include: popcorn, pumpkins, potatoes, butternut squash, spinach, red Romaine, Boston lettuce, arugula, escarole, bok choy, kale, garlic, onions, carrots, parsnips and celeriac.
Its a long menu for the 10 of us. But hard to predict how much 3 (BIG) teenage boys will eat. And leftovers are half the point of Thanksgiving. (Gluttony is the other half.)
I like to do a big feast at Thanksgiving. And this year, we certainly have lots to celebrate. It has been a bountiful year. The land has been good to us. We will reflect, toast, taste, eat and be thankful. Together.