For your Thanksgiving table:
Organic Pumpkin Pies from Red Hen Bakery – Limited availability!
Cranberry Sauce from Vermont Cranberry Company
Our Partner Vegetable farmers wish you a bountiful Thanksgiving. They offer you a cornucopia of sweet and savory vegetables to grace each of your tables – blessings on your meals.
Woodbourne Farm Beef is fresh this week with Steaks, Stew Meat, and Kebabs for the holiday.
Tamarack Vermont Sheep Farm has Fresh Lamb for us this week too.
From the orchard:
Champlain Orchard’s apple selection has changed – two new varieties to try!
Keepsake – NEW – a parent of Honeycrisp – with that snap and burst of flavor
Galarina – NEW – very crisp, with a hint of tartness to balance its abundant sweet nature
Macintosh – tried and true for eating and sauce
Macoun – so good fresh for eating
Northern Spy – wonderful for eating and baking – an old Vermont favorite
Handmade pasta & ravioli:
David and Michelle of Valicenti Organico present their latest in flavor magic!
Ratatouille w/Chevre Ravioli
Rapini w/Pancetta & Aged Provolone Ravioli — Their own rapini sautéed with pancetta, onion & garlic, Auricchio Aged Provolone, Wolf Meadow Ricotta, local eggs in a plain dough using Four Star Farms flour.
Gluten Free Spinach Fettuccine
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It’s not every vegetable that gets named for a Jimi Hendrix song. There are so many varieties of carrots and the purple one (pictured above) called Purple Haze is just one of half a dozen that made its way into my garden this year. I have a soft spot in my heart for carrots. After all, I met my husband Nick at a party more than 2 decades ago when the two of us were sent out to pick carrots for the meal.
With fresh or even storage carrots available year round, it seems a crime to eat the “baby carrots” that come sealed in plastic bags at the supermarket. Those “adorable” bite sized pieces bare little resemblance to the beautiful root that they are whittled from. A staple in many a school lunch, these small carrots typically come from huge, often starchy and tasteless, adult carrots.
Carrots are a basic part of our family’s meals all year round. Paired with onions and celery they seem to make there way into most of my soups and stews, and we all know how delicious they are raw. If you haven’t tried FTY’s Lacto-Fermented carrots, now is the time.
Here’s hoping that carrots will find their way into your Thanksgiving meal. Here are a number of ideas to spark your imagination!
Do you have a favorite carrot recipe? Share your recipe with us in the comments!
Carrot Slaw with Turnip Bunnies and Miso-Maple Dressing
Roasted and Smoked Carrots
Roasted Carrots with Beets and Maple
Carrots in the Rye
Roasted Carrot Soup with Dukkah Spice and Yogurt
Butternut Squash Ginger Carrot Soup
Classic Carrot Cake