The Thanksgiving Box is SOOOO BIG it took 2 pictures to contain it all:
And now for the break down:
Garlic from Buffalo Street Farm
Salad Mix from Vinewood Knoll
Swiss Chard from Farnsworth
Sunchokes from Farnsworth
Kale from Fansworth, Vinewood Knoll, Singing Tree, and Buffalo Street
Potatoes from Buffalo Street
Pie Pumpkins from Farnsworth
Butternut Squash from Buffalo Street
Sage from Buffalo Street
Leeks from Vinewood Knoll and Singing Tree
Beets from Buffalo Street
Parsley and Rosemary from Singing Tree
Chives from Fields of Plenty
Carrots from Singing Tree
Broccoli from Singing Tree
Lettuce and Raddiccio from Farnsworth
Sunchokes, otherwise known as Jerusalem artichokes, are tubers or roots. These beauties taste like a cross between potatoes, turnips and water chestnuts making them perfect for mashes, purees or even soups. Sunchokes are just now being harvested and are said to taste better once the soil becomes colder.
- 3 medium to large potatoes
- 6 small to medium size sunchokes
- 3 garlic cloves, smashed
- 1 tbsp kosher salt
- 3 tbsp unsalted butter
- ½ cup milk or heavy cream
- ½ cup sour cream
- Salt and Pepper to taste
- Minced chives
Begin by washing and peeling both the potatoes and sunchokes. Cut the vegetables into large chunks and immediately place in a pot and cover with cold water. Add smashed garlic and salt.
Cover the pot, place on high heat and bring to a boil. Simmer the potatoes and sunchokes for about 10 minutes or until fork tender. Drain completely.
Add butter and milk and mash to desired consistency. Next stir in sour cream and season with salt and pepper to taste. Lastly, add minced chives.
Below you will see an actual pumpkin from one of our ACTUAL thanksgiving boxes being turned into pie:
Here’s the recipe for how to do it:
- 1 sugar pumpkin
- 1 recipe pastry for a 9-inch single crust pie
- 2 eggs
- 1 cup packed light brown sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 2 1/2 teaspoons pumpkin pie spice
- 1 (12 ounce) can evaporated milk
Cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled aluminum foil. Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes, or until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender. Increase oven temperature to 450 degrees F (230 degrees C.)
In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after each addition.
Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.
Bake 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (175 degrees C). Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate overnight for best flavor.
- 1 1/4 pounds sourdough bread, cut into 1/2-inch cubes (about 12 cups)
- 1/2 pound shiitake mushrooms, stems removed, coarsely chopped
- 1/2 pound oyster mushrooms, coarsely chopped
- 1/2 pound cremini mushrooms, thinly sliced
- 4 tablespoons canola oil, divided
- Salt and freshly ground black pepper
- 3/4 pound slab bacon, cut into 1/2-inch dice
- 1 large Spanish onion, finely diced
- 5 cloves garlic, finely chopped
- 3 to 5 cups homemade chicken stock or low sodium canned chicken broth
- 2 large eggs, lightly beaten
- 3 tablespoons finely chopped freshsage
- 2 tablespoons finely chopped fresh rosemary
- 1/2 cup chopped fresh flat-leaf parsley
Preheat the oven to 350 degrees F.
Spread the bread onto a large baking sheet (or 2 smaller baking sheets) in an even layer and bake, stirring a few times, until lightly golden brown, about 12 minutes. Remove and let cool. Once cooled, put the cubes into a very large bowl.
Increase the heat to 375 degrees F. Combine the mushrooms in a large baking dish or baking sheet, toss with 3 tablespoons of the oil, and season with salt and pepper. Roast in the oven, stirring several times, until soft and golden brown, about 25 minutes.
While the mushrooms are roasting, heat the remaining 1 tablespoon of the canola oil in a large high-sided saute pan over medium heat. Add the bacon and cook, stirring occasionally, until golden brown and the fat has rendered, about 10 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels.
Remove all but 2 tablespoons of the rendered fat in the saute pan and place back on the stove over high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute. Add 3 cups of the chicken stock and the herbs, season with salt and pepper, and bring to a simmer.
Add the mushrooms to the bread, and then add the onion/stock mixture, egg, salt and pepper, and gently stir until combined. The stuffing should be very wet, add more stock as needed. Scrape the mixture into a buttered 13 by 9 by 2-inch glass baking dish. Cover with foil and bake for 20 minutes. Remove the foil, and continue baking until the top is golden brown, about 30 to 40 minutes longer. Remove from the oven and let cool for 10 minutes before serving.