Monday, November 4, 2013

Thanksgiving 4 Week Count Down: Week 4

The road to the #1 food holiday has begun.  With 4 weeks and counting until the BIG day (the day in which you only wear athletic pants with a sizeable amount of stretch) we will be guiding you through the planning process with fun ideas, recipes, and an inside look at our family traditions every Monday for the rest of the month....


WEEK 4: Seasonal Vegetables and Suggestions on Where to buy the Turkey

I am going to give you some fresh (and a few traditional) ideas to try so you can strive for the freshest, tastiest, most seasonal Thanksgiving ever!


Let's cover what's in season for the month of November:
Brussels Sprouts
Broccoli
Cauliflower
Cabbage
Beets
Turnips
Collard Greens
Some Lettuces
Sweet Potatoes
White Potatoes
Onions which were pulled in the Spring and allowed to dry
Carrots
Kale
Cranberries
Apples
Pumpkin
All of your winter squashes (Butternut, Spaghetti, Acorn, Delicata, etc.)

That is a long list and definitely a list that lends itself to a lot a variety on your table.

Homemade Cranberry Sauce 

Here is Our Menu
Throughout the next few weeks I will be sharing our recipes and I encourage you to share yours with us.  If you email your recipe to robsonsfarm@gmail.com I will share it on the blog.
Please note: We are a small family serving 9-11 people so the amount of raw material may need to be adjusted for larger groups
Turkey (duh!)
Roasted Brussels Sprouts with Bacon {2-3 Stalks}
Collard Green Gratin {1-2 bunches Collards}
Homemade Stuffing with Sausage
Easy Homemade Cranberry Sauce {1 pint}
Cole Slaw (one of my favorite things!) {1 Medium/Large Cabbage}
Mashed Sweet Potatoes {2 quarts}
Mixed Broccili and Cauliflower, Roasted {1 large head of each}
Applesauce  {2 quarts apples}
Pumpkin Pie {1 pumpkin}
Cranberry Walnut Pie  {1 pint cranberries}

Turkey Suggestions:
- Local Harvest (has a button to click to order a turkey)
- Griggstown Farm {NJ farm}
- Lee's Turkey Farm {NJ farm}



More Recipe ideas on our Thanksgiving Pinterest Board:

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