Son of Thanksgiving...
For those who will be arriving next week...and those who are too far away, but *should* be arriving next week: Here's this year's annotated menu. Some of you will find it familiar.
Snackies:
Pickle plate:
Dilly beans, cornichons, sweet/sour pickles, dills (all from the garden, more-or-less)
Cheese plate (may change subject to availability, but this was a lovely combo):
Something goaty from Lazy Lady Farm
Hopefully a blue or 'goredawnzola' from Boucher Family Farm
Coomersdale (a divine hard, mellow sheep-milk cheese) from Bonnieview Farm
Walnuts/almonds and local honey
...and some nice crusty baguette from Red Hen Baking Co.
Mead and cider from the cellar, and good beer made by other folks than me.
Dinner:
Turkey, of course, from Gaylord Farm again this year
Mashed potatoes and gravy
Dressing again, not stuffing, because I am now terminally spoiled by the Smoky bacon-biscuit dressing
Beet salad with walnuts, blue cheese, and lemon-dill dressing (likely in place of sweet potatoes, not many local sweet potatoes to be had given our cold garden season)
I have a divine sounding recipe for brussels sprouts with figs and bacon...that might be too much bacon for one meal though.
Nutroll (not really local, but having it at holidays is an old family tradition on my dad's side)
...oh yeah, and cranberry relish with maple syrup and berries from Vermont Cranberry Company!
Dessert, of course, will be apple pie and pumpkin pie with Long Pie pumpkins from the cellar, sweetened with maple syrup.
RSVP! :)
Snackies:
Pickle plate:
Dilly beans, cornichons, sweet/sour pickles, dills (all from the garden, more-or-less)
Cheese plate (may change subject to availability, but this was a lovely combo):
Something goaty from Lazy Lady Farm
Hopefully a blue or 'goredawnzola' from Boucher Family Farm
Coomersdale (a divine hard, mellow sheep-milk cheese) from Bonnieview Farm
Walnuts/almonds and local honey
...and some nice crusty baguette from Red Hen Baking Co.
Mead and cider from the cellar, and good beer made by other folks than me.
Dinner:
Turkey, of course, from Gaylord Farm again this year
Mashed potatoes and gravy
Dressing again, not stuffing, because I am now terminally spoiled by the Smoky bacon-biscuit dressing
Beet salad with walnuts, blue cheese, and lemon-dill dressing (likely in place of sweet potatoes, not many local sweet potatoes to be had given our cold garden season)
I have a divine sounding recipe for brussels sprouts with figs and bacon...that might be too much bacon for one meal though.
Nutroll (not really local, but having it at holidays is an old family tradition on my dad's side)
...oh yeah, and cranberry relish with maple syrup and berries from Vermont Cranberry Company!
Dessert, of course, will be apple pie and pumpkin pie with Long Pie pumpkins from the cellar, sweetened with maple syrup.
RSVP! :)