Tag Archives: thanksgiving

Thanksgiving Preparation at our favorite Farmers’ Market!


Yesterday was a beautiful day to take in the Easton Farmers’ Market. The peace candle has replaced the statue in the circle and it was a beautiful, although chilly, morning. This was the last open air market day of the season. After a break next weekend, the market will be moving indoors until spring. It was also a great day to start getting ready for Thanksgiving.


First stop? Our favorite breakfast place-Quadrant Book Mart and Coffee House. Before shopping for Thanksgiving inspiration some nourishment was definitely in order. Nothing is worse than food shopping on an empty stomach, right?


This is, by far, the best cup of coffee Easton has to offer. Black pumpkin brûlée for me and decaf with cream and sugar for the hubby.


I decided on the market omelette, which is almost always my choice. This one featured asparagus, roasted tomatoes, artichokes and goat cheese with a side of multigrain toast. It was an exceptional way to start our adventure.



We were fortunate to make it out early before the market was super busy. These pictures would have looked very different a few hours later!




This is always one of my first stops at the market and this week was no exception. Primordia Mushroom Farm always has the freshest and most diverse selection of mushrooms. We decided two pounds of their beautiful trumpet mushrooms will have a place on the menu for Thanksgiving. I plan on roasting them simply in olive oil, salt and pepper to allow their natural flavor shine through. We also left with a pound of shiitakes. Thanksgiving, after all, is not the only meal this week.







Our next stop was Sholl Orchards, where the first order of business was six gallons of apple cider. Yes, six! Some for the turkey brine and the rest my hubby will be working his home brew magic on. Soon, we will have hard apple cider! We also picked up four quarts of potatoes and some apples. Thanksgiving dinner would not be the same without some vegan mashed potatoes. My sister is vegan, and my son and I avoid dairy, so all of our side dishes are vegan to keep it simple.


After running the cider and beginning of our bounty to the car, our next stop was to see our favorite baker at Saxman Breads. We left with two loaves of rustic italian bread for stuffing and bread crumbs. I couldn’t resist a loaf of the farm grain as well, since it is my absolute favorite bread. Sorry, you only get to see his back.


Since cranberry sauce is not my strong point, we decided on some Eat This heirloom cranberry compote. I love their jars and will be serving it as is.




At Salvaterra Gardens we picked up butternut squash for the vegan butternut squash lasagna and greens-red russian kale, lacinto kale and rainbow swiss chard for vegan creamed greens. This Thanksgiving menu is coming together quite nicely!




Next, at Blooming Glen Farm, I picked up some beautiful little carrots. These will be roasted whole in a maple glaze.




After a quick stop at Wegman’s for some grocery staples, nothing picture worthy there, we headed to Koch’s Turkey for the star of the Thanksgiving meal. This year we have decided to stray a little from tradition. We are going to brine and then smoke turkey breasts and thighs instead of doing a whole bird. We picked up five pounds of each and some giblets for gravy.

We spent some time talking with some of the employees and discovered they are certified humane, and the turkeys are fed an all natural diet of non-GMO corn and soy from their own farm as well as other local farms. They are hormone and antibiotic free as well. We are lucky to have this farm close to home so that we can go visit and buy direct. By doing so, we save a ton of money and get the freshest turkey. In the past we always bought from one of their farmers’ market stands. We were very surprised at how large an operation it really is.

Stayed tuned for my Thanksgiving post to see how the menu turns out! We definitely have all the best, freshest, local ingredients we could find. I am thankful to all the local farmers who keep us well fed at Thanksgiving and all throughout the year. We really are fortunate to live in an area where we have these farmers and their crops available to us!

If you have interest in any of the stops we made today, here are website links for those I could find:

Quadrant Book Store and Coffee House-

Easton Farmer’s Market-


Primordia Mushroom Farm-

Scholl Orchards-


Eat This-

Salvaterra Gardens-

Blooming Glen Farm-

Koch’s Turkey-

Sadly, I could not find a website for Saxman Breads, but find them at Easton, Emmaus and Macungie Farmers’ Markets.

Happy Thanksgiving everyone! I hope you find yourself surrounded by the people, and food, you love!


Thanksgiving Sunday!

Most people cook their Thanksgiving meal on Thanksgiving; however, that is not the case in our house. Visiting with family on Thanksgiving does not allow us the time to cook our own Thanksgiving meal. Not having leftovers is a travesty in my opinion! The tradition has become to create our Thanksgiving meal the weekend after Thanksgiving; allowing us time to enjoy Thanksgiving with family and have our own leftovers for fun creations.


This year we decided to try something a little bit different. A simple gremolata was made for under the skin of the turkey breast. Save a little to rub into the outside of the turkey as well. This should infuse both flavor and moisture into the breast meat. For the gremolata, combine four cloves of diced garlic, a handful of chopped fresh parsley, the juice and zest of one lemon and a few tablespoons of extra virigin olive oil. Allow to sit for at least an hour for the flavors to marry.


Into the cavity place six cloves of garlic, two oranges, two lemons and a generous bunch of parsley. The flavors inside are very similar to the gremolata outside. The oranges and lemons were halved. Of course, both the inside and outside of the bird got a generous coating of salt as well.


The turkey is now ready to go in the oven. We start ours covered in aluminum foil so it doesn’t brown to quickly on the outside. Into a 350* oven it goes. Time varies depending on size. Our twenty pounder cooked for two and a half hours with the foil and an additional hour and fifteen minutes without the foil. Look how beautifully brown the turkey comes out of the oven.


It was decided to attempt a giblet gravy this year. Usually the giblets are thrown away because they are scary, but this year it was decided why not? While the turkey cooks the giblets will be simmering away. The giblets, salt, pepper, sage and enough water to cover went into my four quart stock pot. Once it came up to a boil, the heat got turned all the way down to low and the giblets simmer.


Once the giblets are nice and tender, strain and reserve the broth. This will be the base for the gravy. Finely chop the giblets and add them to the broth. Add in some of the turkey drippings and stir together. Whisk in a few tablespoons of flour and continue whisking until gravy is desired consistency. Season with salt and pepper to taste.


One of my favorite parts of the Thanksgiving meal is the stuffing. What do you call it? Stuffing, filling or dressing? This was kept very traditional. About eight cups of bread cubes are needed.


Rough chop two onions, five stalks of celery, five sage leaves and a handful of parsley. Sauté until tender in a few tablespoons of dairy free butter. The house will smell like Thanksgiving right about now. To me, nothing smells more like Thanksgiving than sage. Combine with the breads cubes and season with a few pinches of sea salt. Beat one egg and gently fold in.


Place into a baking dish and bake at 350* for forty minutes or until nicely browned. You want the top to be slightly toasted.


Next for the mashed potatoes. Six russet potatoes, peeled and cubed go into a four quart stock pot with enough cold water to cover. Boil until fork tender.


Add in dairy free butter, dairy free sour cream and chicken broth until they are the consistency you are looking for.


The last dish for our Thanksgiving dinner was kale with sweet peppers. This is the simplest dish by far. One bunch of kale and three sweet peppers sautéed in extra virgin olive oil. Since we eat with our eyes first, this dish has a lot of color.


Season simply with salt, pepper and a small pinch of red chili flakes


This is how we do Thanksgiving (Sunday). What are your Thanksgiving favorites? What flavors instantly bring the holiday to mind?

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