Just imagine sipping hot cider, watching the parade in your pajamas while the turkey roasts, big tables decorated with bright orange gourds, lipstick stained cheeks from crazy aunts, watching football with your belt buckle unlatched, just one more slice of your grandmother’s famous double-chocolate chip pecan pie...
Thanksgiving is about tradition.
But sometimes, even the most beloved longstanding traditions can use a little revamp - and that is exactly where we come in.
This year, try spicing up your thanksgiving feast by adding a couple of these farm fresh dishes to the menu!
Butternut Squash with Walnuts and Vanilla
1 butternut squash, about 2 pounds, peeled, seeds removed, flesh cut into 1-inch cubes
3 bay leaves
1 heaping cup of walnuts (can substitute pecans or pine nuts)
2-3 Tbsp butter
2 teaspoons grated ginger
1-2 teaspoons vanilla extract
1/2 teaspoon dried thyme
Black pepper to taste
1. Put 4 cups of water into a medium-sized pot and add the bay leaves. Bring to a simmer. Add the squash to the pot. Boil with a lid on for 10 minutes. Drain.
2. Heat a large sauté pan over medium-high heat and toast the walnuts. Stir frequently or they will burn. Once they start to brown, and you can smell the aroma of toasted walnuts, remove from heat.
3. Melt the butter in the pan with the walnuts over medium-high heat. Toss the walnuts to coat with butter, and then add the squash. Toss them to coat with butter.
4. Add the grated ginger, vanilla extract, black pepper, a little salt and dried thyme and toss once more. Turn off the heat and squeeze some lemon juice over everything. Taste for salt and lemon and add more to taste. If you want this to be a bit more luxurious, mix in another tablespoon of butter or two before serving.
Fresh Kale Salad 3 Porch Style
- Chose a bushel of fresh Farmers Market Kale (3 Porch recommends Lacinato)
- Cut into 1/4" to 1/2" strips
- Massage kale with toasted sesame oil until the kale softens
- Sprinkle with gomasio (a mixture of toasted sesame seeds, shiitake mushrooms, seaweed and a touch of sea salt. Available at the 3 Porch Farm booth)
Super easy, super healthy!
Maple Orange Glazed Carrots
Fresh Farmers Market carrots, peeled, sliced into 1/4-inch thick rounds
2 Tbsp unsalted butter
1/2 teaspoon salt
1/4 cup maple syrup
1/3 cup orange juice
1/2 teaspoon orange zest
1. In a large, wide sauté pan, heat the butter on medium heat until melted. Add the carrots and toss to coat. Cook for 3-4 minutes, then add the maple syrup. Cook for a minute more, then add the orange juice. Cover the pan and cook for 3 more minutes.
2. Uncover the pan and increase the heat to medium high. Stir the carrots occasionally, and cook until almost all of the liquid has evaporated. Remove from heat.
3. Sprinkle cinnamon over the carrots, and stir in the orange zest.
Head over to Bishop Park this Saturday for the final Athens Farmers Market before Thanksgiving! Be sure to ask the farmers if you have any questions about the produce or need suggestions for preparations.
Happy Thanksgiving, market-teers!