I didn’t go nuts searching for new recipes to prepare for Thanksgiving yesterday. Instead, I focused on seasonal recipes I enjoy but don’t often make because of time constraints. Because it was a holiday, I indulged in more time to be creative by cooking a range of dishes. And the goal at our house isn’t to eat until you’re stuffed: It’s to enjoy a sampling of many ingredients that were grown or raised locally and with passion by people we know.
This year on Thanksgiving I’d like to recognize all the farmers who contributed to the meal that Bill, our friend Sue, and I enjoyed. Many are regular vendors at the Holland Farmers Market. Thank you, farmers, for braving the cold temperatures at the market this time of year so we can conveniently purchase local produce!
Here’s what our Thanksgiving menu looked like:
Roasted Onion and Carrot Soup – made with onions, carrots, and garlic from Visser Farms
Roasted Root Vegetables – with turnips, rutabagas, carrots and parsnips from Visser Farms
Oven-Roasted Sweet Potatoes and Onions – with sweet potatoes and red onions from Visser Farms
Leek and Potato Casserole – with leeks from Boeve Farm and potatoes from Visser Farms
And thanks to Sue for bringing Creamed Onions, Mincemeat Pie from Crane’s Pie Pantry, and wine!