cabbage, turnip greens, purple top turnips, radishes, carrots, green leaf lettuce or broccoli, cornmeal, sweet potatoes
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As I unpacked today’s box, I saw my Thanksgiving dinner unfolding before me.
Cornmeal = Boone’s Tavern Spoonbread
Sweet potatoes = Candied Sweet Potatoes
A beautiful bunch of carrots = Sorghum Glazed Carrots (I’m writing about sorghum for the AJC so even if we didn’t get sorghum in a box this year – it’s been ages! – I have a fresh bottle of sorghum sitting here and “sorghum” = “fall” in my book)
Two chunky turnips = Arabic Pickled Turnips (I’ll have to find a beet somewhere. These are the pickles I grew up eating and it’s not a holiday meal without them.)
Another enormous cabbage = Cabbage and Apple Salad for Thanksgiving (no apples this week but I have a few leftover from last week’s box)
Turnip greens = Baked Greens Rice
Broccoli = Broccoli Salad with Spicy Vinaigrette
Radishes = Radish Walnut and Mint Salad
Spinach! = As best I can tell, we don’t get spinach often enough to have a section of grassfedcow.com devoted to this one green. And while the bag in our box will make a delicious salad for four, when cooked, it will just be enough for one or two. So I’m going with the salad and repeating this Fall Salad with Apples, Cheddar and Crispy Sage because we loved it so much.
Yes, I will make some cranberry sauce (adding some satsumas from Franklin Farms and a chopped apple or two) and call it a day. There won’t be room on the table for a turkey!
Thanksgiving dinner is my favorite holiday meal because it’s all about the food – some traditional, some surprises. If you’re celebrating Thanksgiving this year, join me in celebrating the farmers, especially the Swancys, who kept us fed so well for so many months. In a few weeks I’ll be very, very sad not to have giant cabbages and huge heads of lettuce delivered fresh from the farm every Tuesday.
Spring can’t come too soon.