Autumn has almost passed, and we celebrated a lovely Thanksgiving with Geri and Dick in California. Our menu featured many local ingredients and local flavors, and we were so happy to be together.
Menu
Willie Bird, Free-Range Turkey - Sonoma County
Apple Salad - Sonoma County (and the orchard at home!)
Mashed Potatoes - Sonoma County
Millet-quinoa bread stuffing - maybe not so local,
but oh-so tasy and homemade.
Quince Crisp - Sebastopol fruit
Geri making Bassett gravy - giblets and all. It is rich and delicious.
Our Willie Bird turkey. This turkey was raised free-range in Sonoma County by a family that's been working in the area since the 1940s.
A play on Waldorf salad, this family favorite "Apple Salad"
features apples from the Bassett orchards below Geri's house and
celery from Green String Farm.
Willie Bird, Free-Range Turkey - Sonoma County
Apple Salad - Sonoma County (and the orchard at home!)
Mashed Potatoes - Sonoma County
Millet-quinoa bread stuffing - maybe not so local,
but oh-so tasy and homemade.
Quince Crisp - Sebastopol fruit
Geri making Bassett gravy - giblets and all. It is rich and delicious.
Our Willie Bird turkey. This turkey was raised free-range in Sonoma County by a family that's been working in the area since the 1940s.
A play on Waldorf salad, this family favorite "Apple Salad"
features apples from the Bassett orchards below Geri's house and
celery from Green String Farm.
The Crowning Glory - Quince Crisp. We made this from quince Geri found in the green space on Gold Ridge Road, New England maple syrup, and an almond biscuit crust. It was spectacular, especially served with whipped cream from a local dairy. We adapted the recipe from the November 2010 issue of Martha Stewart Living.
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