On Monday We Find Tomatoes in Menu Plans for the Week
Eat Local Thanksgiving
I’ll say this right away, all that wishing it’d be colder out so I had more storage…I take it all back.
Now, the main event of the week, composing a local Thanksgiving. For this Local Family, getting there is not very hard. The harder part, what not to make? We are awash in spinach, cabbage, carrots, turnips, radishes, some squash, some sweet potatoes, a stalk of brussels sprouts, and surely all the white potatoes and onions needed to fix the right kind of holiday meal. Our challenge is one of mixing and matching but really one of not over-doing. Abundance good. Food waste not so good. A few other things I have to tell you to understand the picture. My sister and her family keep kosher, not a glatt kosher, but kosher enough that there’s no bacon in any dishes, let alone mixing of milk and meat–a huge hurdle on Thanksgiving. More pressing, this is our first Thanksgiving without Mom. It will be major weird and major sad, as until her last Thanksgiving, when she was on oxygen, she always did at least some if not a lot of the cooking. Out this year, among other things, will be her rather recent creation of “stuffins”, stuffing baked in muffin tins, very good invention I have to say as everyone got their own crispy outer parts. Out also, will be the breads she used to bake. Not out but not the same, will the the lavish relish platter she did, all manner of home-made pickled goodies–chow chows, peppers, bread n’ butter chips, roasted peppers, etc., etc., etc.–along with a few extraneous store bought items like olives. I’m doing a few things as a substitute relish course. Yes, I have some of her stuff, and I will uncork it for the holiday. I also have some beets that I have been saving. She loved beets, and she always had pickled beets in the mix. I’ll just roast them. So, there’s certain parameters to work around: no traif, no milk n’ meat, don’t over do it and remember Mom.
And use some tomatoes. Anyone else having tomatoes this week? Here’s how I got to the idea of tomatoes on the Thanksgiving menu. I may have mentioned this, but the Condiment Queen had major misgivings on having the meal at the Bungalow. She’s been freaked on meat since reading Eating Animals a few years back. Turkey’s the worst she explained. Boy what a relief to her when I said I had no problem making roast beef instead, beef being more acceptable to her morals not so much that she’d eat but OK that we could purchase. We got some sirloin roast from our friends, the Wettstein’s the other day, it’s shaped as I told someone today, like a dictionary. It would be great on the grill if I lived in a place where it’d be great to cook on the grill this week. Still, my ideas for condiments went in that direction regardless of how I cooked it. I was thinking first, a salsa verde, which I both make a great version and goes very well with beef. Then, it hit me. I have a cut a bit like classic Santa Maria tri-tip, and what goes with Santa Maria tri-tip? Salsa crudo or salsa fresca or pico de gallo, all the same thing basically, a relish of chopped onions, peppers, and tomatoes. I have around enough tomatoes and jalepenos to make this happen. Here then, is the current version of our holiday menu for 10, except for the obvious, chocolate and such, all the ingredients are locally sourced.
Nibbles n’ Noshes/Mezze
- Assorted home made pickles
- Crudite of radishes–two types
- Beet salad
- Spiced mixed nuts
- Lentils w/goat cheese
- Assorted Red Hen breads
- Carrot ginger or some kind of squash – to be determine
- Roast sirloin w/red and green sauces
- Olive oil whipped potatoes
- Delicata squash w/honey and spices
- Carrots and turnips roasted with maple and ginger
- Sauteed brussels sprouts with grainy mustard and shallots
- Spinach salad with apples and dried cranberries
- Hard boiled eggs (for She)
- Aunt Andie’s kugel
- Pumpkin cheesecake
- Parve chocolate jam cake
- Halvah and assorted candies
- Concord grapes
I’m looking forward to hearing of your local Thanksgiving.