11/22/08-11/28/08: The main focus this week was Thanksgiving, of course. I’ll be writing a more thorough description of our meal soon, with photos, so the list below is bare-bones only. Everything else is pretty basic winter food. We still have leeks in the field, and are slowly starting to dip into our freezer and canned stocks for things like broth, squash, and fruit.
Saturday: French onion soup (made with leftover red wine marinade from last week’s goat medallions), green salad, fresh wheat tortillas with fresh-made hummus.
Sunday: Pasta with sauteed leeks, cheese plate with crackers and apples. Our leeks, local apples & cheeses (including ours).
Monday: Stir-fried cabbage with red onion, ginger, soy sauce, curry paste. Side of sauteed collards with local organic bacon from JJR Farms.
Tuesday: Thawed zucchini soup with rice and cheese, fried green tomatoes.
Wednesday: Adobo chicken with rice (chicken marinated and cooked in a Filipino sauce of vinegar, soy sauce, black pepper, bay leaves, and garlic). Our chicken, butchered that morning. Side of stir-fried cabbage, greens, leeks, celeriac, and more.
Thursday (Thanksgiving): Roast goose basted with red wine, giblet pan gravy, root vegetables (potatoes, sweet potatoes, onions) roasted in goose fat, homemade applesauce, homemade rolls with homemade raspberry jam, caramalized leek & pear salad, fresh cornbread with sorghum and honey, fruit salad of frozen local fruits, pumpkin pie, bourbon-apple-pecan pie.
Friday: Dinner out with family at Sycamore.