We're having D's clan over to our small Brooklyn apartment for Thanksgiving, and we started planning the menu and getting together the "To Do" list this weekend.
I ordered a 14-16 lb turkey from the farmer's market at Grand Army Plaza this Saturday, along with an 8-10 lb breast (for additional meat). I also made spicy pumpkin soup from our Hallowe'en decorations (the ones that weren't cut into jack-o-lanterns), and froze 64 oz of it. I also canned some cranberry sauce (cranberries, onions, apple, and raisins with a bunch of spices).
I hope to do some shopping both at my regular old farmer's market, but also at the Red Hook Community Farm Farmers' Market, which has two more days left until Thansgiving: Saturday, October 10th and Saturday, October 17th, 9am-3pm. The Red Hook Community Farm is so cool: it was opened in a neighborhood that was really suffering from poor nutritional options, and has really evolved into a community hub. The farms are run by community youth, who learn about sustainable living and business management at the same time. Info on the organization:
http://added-value.org/market.php
You can also get directions to the market by going to the website.
So here's a sketch of our Thanksgiving menu so far:
Appetizers: Brie and crackers
cheese and guava paste
First course: Spicy gingered pumpkin soup
Second course: Green salad with tahini goddess dressing or a mustard viniagrette
Main course: Roast turkey with apple walnut stuffing with a pumpkin chipotle sauce
Green beans with bacon, red pepper and almonds
Pureed cauliflower with scallions
Roasted winter vegetables
Cranberry Chutney, and traditional cranberry sauce
Dessert: Pumpkin cheesecake bars and various pies brought by D's relatives
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