With such a large selection of produce, the recipe options are endless. To start with, we suggest perusing the 2009 and 2010 Thanksgiving share recipe suggestions.
We also offer the following suggestions:
Leeks and fennel: Treat leeks like onions and fennel like
celery for all of you cooking needs. Use these substitutions in your standard bread stuffing recipe to create a flavorful dish.
Watermelon radish, Hakurei turnip, fennel and broccoli:
Start your feast off with this fresh and healthy crudité platter. Cut the
radish and turnips into rounds or half rounds. Pull the fennel stalks off the
bulb like celery. Cut the broccoli into florets. Make a dip of yogurt, sour
cream, olive oil, vinegar and herbs.
Lettuce, spinach, fennel, cabbage and grated beets: Make a nice
salad of these oh so fresh vegetables for the dinner table. Or better yet, wait
until after Thanksgiving and top the salad with leftover turkey and grated
cheese for a hearty chef’s salad.
Beets: Add some color to the normally brown, white and
orange of a Thanksgiving plate. Cook your beets whole in boiling water for
about 20 to 35 minutes (until just starting to get tender), cool in cold water and peel. Cut into slices
and dress cold with oil and vinegar, or warm in a pan and top with butter, salt
and dill.
Sweet potatoes: Good as a savory dish by themselves (mashed
or roasted) or in a pie, the options are in your family traditions or on the
web.
Cabbage: A fresh cole slaw is always good, especially if you
are having smoked turkey or other bbq style meats.
Tomatoes: The tomatoes have been off the vine for over a
month, so we don’t expect them to be especially tasty in a
salad, but will go well cooked in a stew or curry.
Bok Choy: We have had
these Asian greens under wraps in the field for the last month. It was a
pleasant surprise to uncover them and find such large, green plants. They will
make for a good stir-fry either side of the Thanksgiving meal, when you need to
load up on some green vegetables.We wish everyone a happy and healthy Thanksgiving and hope the you are able to share it with your friends and family.
Tom and Rebecca
