Thanksgiving Notables Part Two
Look for fresh eats this weekend at the LIttle Italy Mercato to create savory dishes to fill in the spaces at your Thanksgiving celebration. We love this recipe from Heidi Swanson for Kale and Olive Oil Mashed Potatoes. You can pick up beautiful, chunky potatoes from Polito Family Farms or Sage Mountain Farm, cook them down and mash them up with plenty of olive oil from Falcone's, a handful of well chopped leafy kale from Suzie's Farm cooked with garlic from Sage Mountain Farm. Add warm milk or cream to give the potatoes moisture, and add some salt from Salt Farm's Thanksgiving collection to jazz things up. Their new flavors like Bonfire Smoked, Ethiopian Curry, Tomato Spice and Pumpkin Sage will skyrocket your potatoes to a seriously delicious dimension. If you want to get really cheesy, sprinkle grated sage cheddar cheese from Spring Hill Cheese and smile as your guests dive into one of the season's favorite dishes.
For many families, the main course should be meat, of course! Da Le Ranch still has a few locally raised turkeys, or take home a good cut of lamb and braise it with rosemary and garlic from Schaner Farms and beautiful, gnarly carrots from Maciel Family Farm. You could pick up quail from Spur Valley Ranch and roast it with homemade stuffing using an impressive array of fall flavors. Gather fresh celery from Suncoast Farms, fig balsamic vinegar from Gianni's Fine Foods, bread crumbs, butter, and salt and pepper and mix together to stuff the quail before you roast it to perfection.
Let's not forget to prepare and to share these wonderful meals with much thanks and gratitude towards everything and everyone that makes it possible to eat so well!!