Let’s talk turkey
It's not too early to talk TURKEY!
Thanksgiving is a favorite holiday of mine. The food is a big part of it, but it's also a rare weekend off for me. The market will once again be closed the Sunday after Thanksgiving, November 28, to give our vendors and staff some much needed rest. We will return December through May on the second and fourth Sundays of each month, alternating with the Hastings Farmers Market which will be held on the first and third Saturdays of the month.
Since we're not out of the woods yet...the winter markets will remain outdoors in their current locations as they did last year.
Now back to the Thanksgiving countdown; R & M Farms is currently taking orders for your holiday bird. Reach out now to place your order for a delicious farm-raised turkey( $5.99 lb.) Best to order early if you have a specific size in mind. Call them at 973-903-8546 or see Holly at the market. A $40 deposit is required. Turkeys will be delivered to the Hastings Farmer's Market for pickup on Saturday, November 20.
Does the mere mention of the holiday have you craving all the fixings?
Nutmeg’s Thanksgiving pot pie can tide you over. The pie is available in two sizes, 4 inch or 12 inch and is made with layered mashed potatoes, turkey breast, roasted vegetables, gravy, cranberry sauce and topped with stuffing. It's basically Thanksgiving wrapped in crust. Speaking of pie, now's a good time to start scoping out your favorite to bring to your Thanksgiving dessert table. Try a different market pie each week from now until Thanksgiving so you nail it on the Big Day. Wrights Farm, Noble Pie and Nutmeg all offer the classic favorites, along with some of their own specialties. Remember to offer an alternative dessert, like some Blondery blondie bites, or a dulce de leche cake from Silvia's Kitchen. since some people don't like pie. Sad, but true. Or, you can make this easy French apple cake.
Start stocking up now on local pantry items to enhance your signature holiday dishes. How about one of Jody’s Kitchen’s spiced sea salt blends to season that bird? Pick up some of her tipsy cherries, too, for your holiday Manhattans.
Farm Eats sells regional maple syrup for your pecan pie or squash soufflé. Two Birds Artisan Provisions mushroom or chicken broth would enhance your gravy or magically moisten your stuffing. Time now to start a bag in your freezer of cubed leftover bread from 123 Dough, Bien Cuit and Wave Hill for that stuffing. AYA Hummus, Anthi’s Greek Specialties and Hamov Eh all have unique dips to liven up your crudités platter.
My favorite way to make Brussels sprouts (which you can now find at Caradonna Farms or Madura Farm) is to steam them until tender, then halve or quarter them, depending on size. Combine with Concord grapes cut lengthwise and dress with Arlotta olive oil and balsamic vinegar, fresh grated nutmeg and sea salt, then sprinkle with toasted pine nuts. Or, I also like to roast them on the stalk.
You'll be busy in the kitchen that day so you’ll want a low prep brunch for you and your pit crew. How about Pura Vida gravlax and Hudson Valley Fisheries smoked trout, with some 123 Dough sourdough baguette, sliced, and some of these beautiful blue eggs from Madura Farm, hard-boiled. Add some Bien Cuit and Wave Hill croissants and pastries and wedges of Cooperstown blue or Jersey Girl cheese with just-picked apples from our orchards, sliced.
What will your Thanksgiving look like this year? Stop by the market tent and share. I've been enjoying our chats.
