I went to the farmers market this weekend to see what sorts of food would be available because I wanted to get as much local food as I could to make a local Thanksgiving meal. I had low expectations to be honest, but I was surprised by the amount and variety of food that was still available. There were only a couple of vendors there, but the main one, Wishing Stone Farm, delivered the goods. Here’s a few snaps of their stand.
There was a bounty of fresh fruits and vegetables, and Wishing Stone is a mostly-organic farm. Here’s a few snaps of what I brought home–butternut squash, spinach, green beans, shallots, purple onions, garlic, empire apples, carrots, tomatoes, cilantro, broccoli, potatoes. There was even some sharp cheddar produced by a farm in Connecticut (still local if you go by the 100-mile definition of local).
My only problem is that the market was on Saturday and Thanksgiving’s not until Thursday, meaning that I have to not cook and eat all this food between now and then. Already I can see that the cheese isn’t going to make it.
Actually I have another problem: deciding what to make. Since this is a vegetarian dinner, the ideas I’ve had are butternut squash puree or maybe soup, gratin dauphinois for the potatoes (if the cheese makes it), sauteed spinach, dilly beans and tomatoes…the possiblities are endless. Any suggestions?