The upcoming box for Thanksgiving has the following:
Fennel
Sweet Potatoes
Butternut Squash
Spinach
Lettuce
Leeks
Arugula
Broccoli
Cauliflower or Romanesco
Celery
Rosemary
What to do with all this bounty? I'm thinking of recreating a salad I had at the Hog Island Oyster Company restaurant at the Ferry building in San Francisco. It was an arugula salad with fine shreds of fennel and pickled watermelon diakon in it along with diced golden beets. It would be really tasty especially with some pomegranate juice dressing I made a couple of weeks ago. The sweet potatoes and butternut squash are destined for sweet potato pecan pie and a combo of sweet potato and butternut squash pie replacing the well-known pumpkin Thanksgiving pie. Cauliflower and broccoli will make a flavorful gratin to accompany 'the bird'. Later in the week, once turkey leftovers have been converted to turkey pot pie and turkey soup, a nice green lettuce salad will be appreciated. Spinach may make it into a loaf of spinach and olive bread to accompany the soup or salad. Leeks will be welcome in the turkey soup along with celery and carrots I already have in the fridge. Rosemary will go into stuffing bread inside 'the bird' with any extra stuffing becoming a dressing cooked outside the lovely turkey. Thanksgiving is my favorite holiday - designed specifically for enjoying good food and our families while being grateful for all we have.
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