I am so thankful for such a wonderful day. Great friends and family gathering around the table, where we went around the table to say what we were thankful for. I am blessed.
Dinner was by far the best Thanksgiving meal I have had in a very long time. The meal was fresh and full of flavor. It was a lot of work (since I was the only one cooking) but well worth it. Only a few non-local ingredients were used (see my summary below).
Farmers Market purchases (things I purchased last weekend at my local farmers market):
- 13lb free-range, Virginia turkey – enough to serve 6 people, with a bit of leftovers
- sweet potatoes – baked and mashed, with a hint of cinnamon, nutmeg, tiny bit of butter and salt
- Red potatoes – mashed with butter, milk and salt
- Brussels Sprouts – tossed in olive oil, fresh rosemary from my deck garden, salt and pepper. Roasted until browned
- Kale – sauteed onions, garlic and some bacon (not local) – then threw in 1/2 cup local white wine to de-glaze the pan, then chicken broth and kale
- Onions & Garlic- for just about everything
- Granny Smith Apples – for deep dish apple pie
- Apple Cider – used as part of the turkey brine as well as to drink
- Eggs – for brushing the pie pastry
- Sausage – for the stuffing.
From my deck garden: Fresh Rosemary, Sage, Thyme – all from my deck garden. I used these for the turkey as well as for the stuffing.
To decorate my table: I used some blue glass bottles with sprigs of sage, lavender, lemon verbena and rosemary (all from my deck). Beautiful.
Local beverages served:
Blenheim Vineyards 2005 Virginia Meritage
Barboursville Vineyards 2006 Virginia Chardonnay
Barboursville Vineyards 2006 Virginia Cabernet Savignon
Afton Mountain Vineyards 2007 Virginia Gewurztraminer – by far my favorite of the evening
Non-local ingredients: Salt, Pepper, Stuffing mix, chicken broth, flour, celery, walnuts, some spices, coca-cola