I'd like to super apologize for posting this to late. At least it's well before American Thanksgiving so you can all bug Anna for recipes. Personally, I would like to see the recipes for the rolls and the boozy cranberries especially.
I fell off the wagon hard for October unprocessed for a variety of reasons (being out of town, stomach bug, having meetings/social engagements every evening last week), but I'm getting back on track. I'll post for myself soon. Anyway, here's another lovely guest post from Anna:
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I’d like to apologize for this blog post being so late! We moved and didn’t have our internet set up. Overall the local thanksgiving was a hit! I’ll go through some highs and lows.
Our highs included; the turkey! The Mennonite farmer my friend referred me to came through with about a 22 lb turkey that *just* fit in a borrowed roasting pan. I was worried it would be tough being free range, but it was tender and delicious and we have lots of leftovers. Added bonus – the turkey was raised less than 5 miles from my new house. We used my Mom’s tried and true method for tender turkey – cook it with the lid on. No brining, no butter baths, no other fancy-ness – just cook with the lid of the roasting pan on.
Another major hit came from this blog! After my previous post about sugar, a friend suggested using granulated maple sugar (produced locally!) and it made the BEST apple pie I’ve ever had in my life. We topped it with maple sugar whipped cream and it was amazingly delicious. If you can get your hands on some maple sugar, I would strongly recommend you try it in an apple pie.
The biggest low was probably the wild yeast crab apple cider. It was fun to make back in July and allow to ferment and carbonate on its own, but it was so tart it was basically undrinkable. If we make it again we will have to mix the crab apple juice with something sweeter. Another minor failure was that with moving I was unable to find the time to bake bread ahead of time for the stuffing – so while we did have fresh baked wild yeast sourdough rolls with dinner (yum!), we had to buy some bread at the farmers market for the stuffing.
I was unable to find local flour, but used red fife – a Canadian grown flour, for the rolls and pie crust. Almost all the ingredients for our meal were produced locally and everything was homemade. I’m happy to post recipes if anyone is interested!
Menu follows:
Turkey – all local
Stuffing – all local – purchased bread at farmers market
Gravy – Homemade, local
Mashed potatoes – From my garden
Rolls – Home baked, wild yeast, sourdough red fife
Green beans – From my garden
“Boozy” cranberries – Cranberries locally foraged, made with maple sugar and US orange juice
(and a splash of Gran Marnier!)
Butter – homemade from Ontario cream
Cheese – Homemade from Ontario milk
Cider – Wild yeast crab apple cider
Apple and pumpkin pie – Local apples/pumpkin, red fife flour, and granulated maple sugar
Whipped cream – Local cream, fresh whipped with maple sugar
Hope everyone had a great Canadian thanksgiving – any Americans want to try to do a local Thanksgiving when your turn comes?
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