Farmers' Market Thanksgiving

Like everyone else, I'm too busy for my own good. In fact, just this morning it dawned on me that Thanksgiving isn't off somewhere in the friendly distance. Rather, it's right around the corner...like, next Thursday. Yikes. I'm cooking for my entire family....double yikes!

This year I've really outdone myself; I'm attempting to cook a mighty feast gathered entirely from the Union Square Farmers' Market. I decided that in honor of trying to live life consciously I'd like to know where all of my food grew up. Pulling off a locally-grown holiday is going to take gusto and courage.

The only way to enjoy a mildly stress-free holiday dinner is to plan ahead. I do most of the work in my mind–the location of all my strategizing and organizing and emotional breakdowns–so that the event can unfold with relative ease. (Now you know the subject of my meditation practice.)

Luckily I saved my menu from last Thanksgiving and have all of the recipes written down. Perusing the ingredients helped me to create my shopping list so I'm armed at the market. A timeline is helpful so I can squeeze my to-do list into my already hectic schedule.

First thing on the list? Order a turkey-lurkey! I asked the folks at DiPaola Turkey Farm a bunch of questions regarding how the birds are raised, what they eat and how they die, and I feel happy with my choice. You can order your turkey from DiPaola for $3.39/lb and pick it up the day before Thanksgiving.

Next thing on the list is to make a rough sketch of the menu, which includes some classics as well as a few special dishes (recipes coming soon)! I'm especially excited about the brussel sprouts au gratin! My mouth is watering already.

Turkey

Homemade Stuffing

Cranberry Sauce

Mashed Potatoes

Roasted Carrots and Cauliflower

Roasted Butternut Squash with Brown Sugar

Brussel Sprouts Au Gratin

Pumpkin Pie

Apple Pie

I know the upcoming week will be crazy but Thanksgiving is my favorite holiday and I want nothing more than to savor and relish every moment of the craziness. I love the process just as much as the meal!