The holiday season is upon us, and soon your family and friends will gather for feasts to ward off the coming chill of winter.
Food brings us together, especially during the holidays. Too many of us have forgotten how to make things from scratch, or never experience the joy that comes with making a special meal with ecologically-grown or raised, local ingredients. To re-ignite your passion for food, this email contains recipes for corn bread, “roots” beer, blue cheese, as well as inspired locavore twists on classic recipes for turkey, mashed potatoes, cranberry sauce, and more.
Take a look at the menu we’ve put together with full recipes below:
|~ Starters ~ Simmered Mushroom Trio with Garlic Crostini Rindless Blue Cheese Roots Beer ~ Main Dish ~ Turkey and Gravy Walnut Sausage Stuffing Mashed Potatoes for Twelve ~ Side Dishes ~ Little Lemon Rolls Cornbread Cranberry Sauce Kale Salad with Apples, Feta and Walnuts Roasted Root Vegetables ~ Dessert ~ Apple Pie|
~ Starters ~
From Cooking Close to Home: A Year of Seasonal RecipesStart your Thanksgiving meal with a crispy, savory, vegetarian appetizer. Wild mushrooms are simmered with garlic and onions in this simple, healthy recipe from Cooking Close to Home.
“Mushrooms are low in calories, and rich in antioxidants. Local producers are now growing mushrooms throughout the year, so indulge in whatever varieties are available.”
From Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market ProducersA cheese plate is an easy, crowd-pleasing appetizer. But what if you made one of the cheeses yourself? If you started this blue cheese today, it might not quite be ready by Thanksgiving, but it’s a great example of the kind of valuable, in-depth, beyond-beginner-level information you can find in Gianaclis Caldwell’s new book. With Caldwell’s welcoming tone, excellent information, and the book’s beautiful design, Mastering Artisan Cheesemaking will help you make the cheeses you’ve always wanted to.
From The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World
From The Art of Fermentation
“A traditional root beer is a sweetened and fermented decoction of flavorful plant roots. Contrary to the commonly known singular “root” beer, various roots have been and can be used. As a matter of fact, mixing together more than one type of root yields a better flavor than a single root alone.”
This easy recipe comes from Katz’s new book, The Art of Fermentation, a New York Times bestseller and the most comprehensive guide to fermentation ever published.
From The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the WorldImpress your family at the table this Thanksgiving when you share a bottle of homemade root beer, or “roots” beer, as Sandor Katz would put it.
~ Main Dish ~
Long Way on a Little
From Long Way on a Little: An Earth Lover’s Companion for Enjoying Meat, Pinching Pennies and Living DeliciouslyFrom farmer and author Shannon Hayes, author of Radical Homemakers, comes Long Way on a Little, or as we like to call it, “the only meat cookbook you’ll ever need.” Hayes raises beef on her farm in upstate New York, and has been spreading the gospel of grassfed meat for years. Grassfed meats require a little extra care in cooking, but reward you with a depth of flavor, and more nutrients than grain-fed meat. In Hayes’s new book, she covers special lost skills such as how to render fat into lard, how to make broth from bones, as well as recipes for cooking pasture-raised beef, pork, poultry, and more. This simple recipe for Turkey and Gravy will help you make the centerpiece of your Thanksgiving meal delicious.
From The Farmer and the Grill: A Guide to Grilling, Barbecuing and Spit-Roasting Grassfed Meat…and for saving the planet one bite at a timeIn The Farmer and the Grill, Shannon Hayes shares even more tips on preparing grassfed meats.
|From This Organic Life|
From This Organic Life: Confessions of a Suburban HomesteaderJoan Dye Gussow is one of the leaders of the organic food movement. She has taught nutrition for decades, but is perhaps better known for her garden on the fickle Hudson River. Sometimes the Hudson floods her potato patch, but still Joan gardens. In this brief excerpt from her book This Organic Life, Gussow realizes that she long ago crossed a threshold, “we had reached a point where we simply never bought a vegetable.” She includes her easy recipe for Mashed Potatoes for Twelve (with enough left over for Mashed Potato Cakes) and we thought it was the perfect addition to our Earth-conscious Thanksgiving menu. Bonus points if you grew them yourself!
Get the recipe…. .
~ Side Dishes ~
From Home Baked
From Home Baked
From Home Baked: Nordic Recipes and Techniques for Organic Bread and PastryServe these savory rolls, laced with lemon zest, alongside your turkey and gravy for a burst of flavor.
From The Resilient Gardener: Food Production and Self-Reliance in Uncertain TimesCarol Deppe teaches gardeners how to do more than just grow lettuce and herbs. Her latest book, The Resilient Gardener, seeks to share her wisdom for growing all the food you need — even if you suffer from food allergies such as gluten intolerance. With guides to growing, harvesting, preserving, and storing five key crops, The Resilient Gardener is an excellent sourcebook for those trying to feed themselves from their own land. Corn is one of Deppe’s key crops, and she has carefully bred the perfect varieties for different uses like polenta and cornbread. This recipe, Carol’s Universal Skillet Bread, is versatile enough to be used for sandwiches as well as a tasty, gravy-absorbing side dish — and it uses no wheat or artificial binders.
From Full Moon Feast
From Full Moon Feast: Food and the Hunger for ConnectionBalance the unctuousness of your grassfed turkey with the bright acidic tang of cranberries. Either as a sweetened sauce, or a savory relish, these little American natives are a classic garnish for Thanksgiving meats.
|From Wild Flavors|
From Wild Flavors: One Chef’s Transformative Year Cooking from Eva’s FarmChef Didi Emmons is known for crafting delightful, fresh, and unique dishes, and her latest cookbook, Wild Flavors offers exactly what the title proclaims.
|From Full Moon Feast|
From Full Moon Feast: Food and the Hunger for ConnectionIn Full Moon Feast, accomplished chef and passionate food activist Jessica Prentice champions locally grown, humanely raised, nutrient-rich foods and traditional cooking methods. The book follows the thirteen lunar cycles of an agrarian year, from the midwinter Hunger Moon and the springtime sweetness of the Sap Moon to the bounty of the Moon When Salmon Return to Earth in autumn. This recipe from is perfect for anyone tending a root cellar. Simply combine enough of your favorite roots to feed your guests. Potatoes, sweet potatoes, rutabagas, carrots, beets, parsnips and more all combine beautifully together for a simple and satisfying side dish.
~ Dessert ~
From The Apple Grower: A Guide for the Organic Orchardist, Second EditionYour classic apple pie gets an interesting spin from apple (and peach, and plum, and pear, and berry) expert Michael Phillips. Try his recipe for Lost Nation Cider Pie.