There is just a week to go, so if you are hosting Thanksgiving dinner it’s time to make a plan and start buying ingredients. If you are a lucky guest, it’s time to make sure you have the ingredients for whatever you have been asked to bring to the feast.
And if your host is among those who prefer to do everything themselves, it’s time to look for a host/hostess gift.
Some local farmers markets have closed for the season, but there are enough places to find locally grown produce to serve for the holiday (just like the Pilgrims!).
This Saturday, Doylestown Farmers Market will finish its outdoor season from 8 a.m. to 1 p.m. on South Hamilton Street in Doylestown. Also ending the regular harvest season will be the Wrightstown Farmers Market, which is held from 9 a.m. to noon at the Middletown Grange Fairgrounds on Penns Park Road outside Newtown.
Local farms that have seasonal produce include Penn Vermont Farm in Bedminster, Manoff Market Gardens & Cidery in Solebury, Trauger’s Farm Market in Kintnersville, Bechdolt Orchards outside Hellertown and Terhune Orchards outside Princeton, N.J. Don’t forget about the local roadside stands tucked away on rural roads. They can offer some lovely surprises.
Each farm and market offers its own lineup of fresh produce, but a general roundup includes carrots, kale, spinach, beets, brussels sprouts, cabbage, potatoes, sweet potatoes, winter squashes and lots of varieties of apples for pies and cake. Cooking pumpkins for pie and soup also are available along with squashes and gourds for decorating and sweet cider. You can find locally grown cranberries at the Trenton Farmers Market in Trenton, or travel to the Pine Barrens of New Jersey. The ones in the supermarket are great too.
Most Thanksgiving menus are filled with familiar dishes that guests look forward to all year long such as homemade pumpkin pie, sweet potatoes and green bean casserole. But if you want to try something new, this recipe from Terhune Orchards (terhuneorchards.com) will brighten each plate with color and is big enough for a Thanksgiving Day crowd.
9 cups carrots, cut into 3-inch sticks
¼ cup packed brown sugar
2 tablespoons unsalted butter
2 tablespoons apple cider vinegar
½ teaspoon dry mustard
½ teaspoon paprika
¼ teaspoon kosher salt
¼ teaspoon celery seeds
1 tablespoon chopped fresh parsley
Place carrots in a stockpot; cover with water. Bring to a boil. Reduce heat, simmer 3 to 4 minutes or until tender. Drain. Combine brown sugar, butter, vinegar, mustard, paprika and celery seeds remaining in a large nonstick skillet over low heat; cook until butter melts, stirring frequently. Bring to a boil. Reduce heat to medium; add carrots. Cook 3 minutes or until carrots are glazed and thoroughly heated, stirring constantly. Season with salt. Sprinkle with chopped parsley; toss to combine.
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