Wednesday, November 18, 2009

Feast Preparations

Yesterday, Daddy did some grocery shopping and I ordered the Pepper Jack Cheese from September Farm for the Spinach Madeline. Today's work may include making cranberry sauce (done this morning), roasting pumpkins and butternut squash, cracking pecans. Tomorrow is a day out for the family, so more shopping errands. Friday is tidy up, once-over-lightly, before Nana arrives on Saturday. Sunday is worship and fellowship, so the preparations will resume on Monday.

Farmstead Fresh Holiday

I was working on the menu for our Thanksgiving Feast and realized that we are really having a made-from-scratch, grown by us or friends dinner! Not everything we are having has been raised on Providence Farm, but a goodly portion is. And some things come to us from other special farming friends. Over the next few days, I will try to post photos and recipes as we prepare for the monumental Providence Farm Thanksgiving Feast. In the meantime, you can drool over the menu and get ideas for your own Feast. And, of course, all these dishes are from scratch...some recipes from dear and old holiday traditions for our family. No premade, processed gobbledy gook here!
Fresh Turkey from Full Quiver Farm (thank you, Scott & Alison Wilson)
Cornbread Dressing with Andouille (thank you, Margaret Doskey)
Sweet Potato~Apple Casserole (thank you, Julie Heverin)
Whole Berry Cranberry Sauce (thank you, Susan Post)
Spinach Madeline (thank you, Amber Prigge)
Creamed Silver Queen Corn (thanks Nana)
Butternut Bisque (thank you Sara Hemmeke)
Pumpkin Pie
Pecan Pie
Rolls & Biscuits
and of course, iced tea
That is the plan so far. It is, naturally, subject to last minute insertions, alterations or substitutions. But that is the least we'll do...Providentially.
So, what did WE grow? Sweet potatoes, pumpkin and pecans. Organic, Naturally. Good, Providentially. And the other farms with ingredients we can be thankful for?
Full Quiver Farm, September Farm, Adams Acres.