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Thanksgiving draws near!

November 11, 2012

As we approach Thanksgiving, we recognize how very much we have to be thankful for—our family, our friends, and the bounty brought to us as a family farm. We look forward to this – our favorite and most food-oriented holiday – as a time to reflect and to enjoy all these riches.

Over the years, our Thanksgiving dinners have evolved. Sometimes a few dozen guests, sometimes just the four of us.  As the children grew older, we found ourselves departing some from tradition and starting a new approach, where each year we had a different theme. One year, the theme was everything-new; except for the turkey, all the dishes were things we’d never tried before, either totally new to us, like local oysters, or new recipes for familiar ingredients. The year we visited Althea and had American Thanksgiving in Halifax, we cooked in a student apartment, and the theme quickly became everything-cooked-in-tinfoil.  This year we will be back in Maine, sharing the holiday with our neighbors, and, no surprise, the theme is everything-local. I’m quick to admit we are not extreme locavores and will not be giving up olive oil, lemons, chocolate, or coffee. But we will be focused on what we grow here at Lakeside as our main inspiration.

So, what’s likely to be on our menu?

Starters

  • Crackers with Cream cheese and Carrot Marmalade
  • Carrot sticks, yellow peppers, broccoli vegetable tray with LFF zucchini relish dip
  • Kale, bacon, and dried cranberry salad

Main Course

  • Turkey with apple and sausage stuffing
  • Roasted root vegetables (red beets, parsnips, Keuka gold potatoes)
  • Cauliflower Gratin
  • LFF condiment tray: LFF Pickled Beets, Farmhouse Squash Pickles, Half Sour Pickles, & Sauerreuben

Dessert

  • Carrot Cake
  • Apple pie
  • Beet Brownies
  • Gifford’s Old Fashioned Vanilla Ice Cream (Stew throws a fit if it’s any other kind of ice cream)

We’ll be posting some of these recipes on the site over the next few days, and we’d love to have a chance to post some of your favorites, so please send them along.

– Sarah

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