A 100 Mile Thanksgiving
Thanksgiving is all about being thankful, but even more, it is about tradition and family. Each family has it’s own signature dish, such as Aunt Sue’s oyster dressing, or Uncle Tim’s special green bean casserole. These traditions are important for our families. This year, BFBLHR challenges you to create a new tradition, by sticking to the family favorites, but making them out of local ingredients!
Need a holiday turkey, chicken or pork? Contact these farms:
Broken Arrows Farm, Zuni, VA 757-242-6800
Cartwright Family Farms, Virginia Beach, VA (757) 477-6293
Drewry Farms, Wakefield, VA (757) 899-3636
Flanagan Farm, Virginia Beach, VA (757) 426-5585
Full Quiver Farm, Suffolk, VA (757) 539-5324
Hopeton Farm, Parksley, VA 757 – 894 – 2434
La Caridad Farm, Parksley, VA 757-710-7830
Lucky Duck Landing Farms, Virginia Beach, VA 757-647-5970
Perennial Roots Farm, Accomac, VA 757-709-8761
Pleasant Pasture Farm, Virginia Beach, VA (757) 204-4436
Shire Farm, Windsor, VA (757) 506-5514
Windhaven Farm, Windsor, VA 757-209-1095
And try these delicious fall recipes that will be lovely on your holiday table.
Acorn Squash PieUpdate your age-old pumpkin pie recipe with acorn squash instead. Readily available all fall and parts of winter – these hearty winter squash will keep for weeks if kept in a cool, dry place, such as a cellar or garage.
Ingredients: 1 cup mashed cooked acorn squash
1 teaspoon cinnamon
1 teaspoon nutmeg
2 eggs, beaten
1 cup sweetened condensed milk
1 unbaked (9-inch) pie shell
Method: Combine the squash, cinnamon and nutmeg in a large bowl. Add the eggs and condensed milk and mix well. Pour into the pie shell. Bake at 350 degrees for 30 to 40 minutes or until the filling is set.
Roasted Brussels Sprouts
Brussels spouts are mellowed out after being blanches and roasted. Then they are coated with Parmesan, honey and almonds for a tasty side dish.
- 1 lb. of Brussels Sprouts
- 2 tbsp. bread crumbs (brush bread with oil, bake it, cool it and chop in a food processor)
- ½ cup toasted whole almonds with skins on
- 3 tbsp. honey (use agave nectar if vegan)
- 1 tbsp. olive oil or blended oil (75% canola and 25% extra virgin olive oil)
- Freshly grated parmesan cheese to taste
- Salt and black pepper to taste
- Heat oven to 375˚ F. Chop the sprouts in half. Blanch in boiling salted water for one minute (if roasting) or boil for about 5 or 6 minutes until done but not mushy. If roasting, take the blanched sprouts, put on a sheet pan and drizzle with olive oil, salt and pepper and roast about 15 minutes. Check the sprouts for doneness.
- Place a sauté pan on medium heat. Add 1 tbsp. of cooking oil, get nice and hot, and add the sprouts. Add a pinch of salt and freshly ground pepper. Stir the sprouts a few times; if they start to stick add a little bit of water. You are cooking them to get them hot and slightly toasted. Add the honey and stir well.
- Take the pan off the heat; add almonds and breadcrumbs and stir. Place the sprouts on a plate, grate parmesan over the dish and serve.
Butternut Squash Soup with Cranberry Puree
Savory, sweet and tart, this soup will impress your guests and highlights the fall season bounty.
- 1 small onion, finely chopped
- 2 carrots, finely chopped
- 2 tbsp. canola oil
- 1/8 tsp. mace
- 1-1/2 tsp. fresh ginger root, finely chopped
- 1 bay leaf
- 1 ½ lb. butternut squash, peeled, chopped into one inch cubes
- ½ lb. sweet potatoes, peeled, chopped into one inch cubes
- 3 pints chicken broth
- ½ package fresh cranberries
- 1 tbsp. maple syrup
- 2 oz. port wine
Heat oil in a large pot. Saute onion and carrot until soft, about 5 minutes. Add remaining ingredients. Cook 20 to 30 minutes or until squash
and potatoes are fork tender. Purée in blender.
To serve, ladle soup in bowl and top with cranberry purée (see recipe below).
In a saucepan, combine the cranberries, port wine and syrup. Simmer over
medium heat for 10 minutes, until cranberries burst and mixture starts to thicken.
Remove from heat, cool slightly and purée in blender. Place purée back in pot and
keep warm until you serve.
Serves 6 to 8
Cooking with Janie, Kitchen Barn