Tuesday, November 6, 2007

Thanksgiving planning

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:


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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