The Plan:
Day 1: Kale, roasted sweet potato, and apple salad with mustard dressing, Zucchini muffins (frozen supply)
Day 2: Pumpkin soup with cranberries and apples, Crusty bread
Day 3: Homemade pizza, Mustard greens salad
Day 4: Braised red cabbage with apples and bacon
Day 5: Egg salad sandwiches with radish, Carrot sticks, Apple slices
Day 6: Taco Chili
Day 7: Takeout!! (birthday celebration)
Pantry Shuffle:
Out of Storage:
- Zucchini muffins
- Corn
- Kidney beans
- Pumpkin puree
- Homemade chicken broth
- Apples
- Ground beef and bacon from Mastadon Valley Farm
Into Storage:
- Celeriac (celery root): this crazy looking vegetable lets you get that celery flavor in the dead of winter. Stores well in a plastic bag in the refrigerator temp 35-40 degrees F.
- Butternut squash: Store in a 50-55 degree F location for up to 6 months. An unheated storage room in a basement works well.
Notes: Eat Local for the Holidays
One more week until Turkey day! Thanksgiving has always been my favorite holiday. Most of the other holidays have been taken over by consumerism, but the focus of this one remains on food and family. Two of my favorite things!
After Thanksgiving comes the many holidays that are celebrated by people with various backgrounds and religions. But no matter what you celebrate, I guarantee there will be some food involved. Start thinking about this now so that you can plan to incorporate locally grown foods into the festivities.
Do you know what foods are available in your area at this time of year? It is time to find out! In the majority of the Northern hemisphere, the main growing season has ended, however you can still find cool weather crops and storage vegetables (harvested in warmer weather and stored for months) along with anything you have preserved from the summer. Here is a sample of what is likely to be available to you if you live in growing zones 3-7 (most of the United States). It is a lot!!
November: Apples, arugula, beets, brussels sprouts, cabbage, carrots, celeriac, clementine (zones 8-10), cranberries, grapefruit (zones 8-10), kale, kholrabi (storage), leeks, lemon (zones 8-10), lime (zones 8-10), Napa cabbage, onions (storage), oranges (zones 8-10), parsnips (storage), pears, peppers (fryer type), potatoes (storage), quince, beauty heart radish (storage), daikon radish (storage), rutabaga (storage), sweet potatoes (storage), turnips, winter squash (butternut, delicata, festival, acorn, pumpkin, spaghetti – all storage)
December: Apples (storage), beets, brussels sprouts, cabbage (storage), carrots (storage), celeriac (storage), clementine (zones 8-10), cranberries, grapefruit (zones 8-10), kale, kohlrabi (storage), leeks, lemon (zones 8-10), lime (zones 8-10), onions (storage), oranges (zones 8-10), parsnips (storage), potatoes (storage), beauty heart radish (storage), daikon radish (storage), rutabaga (storage), sweet potatoes (storage), turnips, winter squash (butternut, delicata, festival, acorn, pumpkin, spaghetti – all storage)
For more information on local foods, visit my Seasonal Food Guide: What Fruits and Vegetables are in Season?
Now onto the fun part – what to do with that local produce! Here is a sampling of recipes that are great for bringing to your holiday table:
- Apple Beet Slaw
- Roasted Root Vegetables with Garlic Thyme Dressing
- Basic Baked Squash
- Roasted Delicata Squash
- Basic Whole Roasted Chicken
- Braised Chicken with Leeks and Parsnips
- Cranberry Orange Turkey Thighs
- Cranberry and Cherry Compote
- Kale and Brussels Sprout Salad
