Photos by Zachary Cross
Happy Thanksgiving week! Today I’m going to link to previous side dish and dessert recipes on the blog that will work well for your Thanksgiving dinner, as well as share a recipe for a new twist on mashed potatoes. I love how you can buy nearly all that you need for your Thanksgiving meal at the market, from the turkey to dessert ingredients and all the side dishes in between.
There’s not a turkey recipe on the blog but this recipe for roasted chicken has a yummy-sounding maple-apricot glaze. There’s a classic stuffing recipe, a stuffed pumpkin, green beans, Holiday Broccoli Salad, Brown Butter Sweet Potato Cornbread, and Sweet and Spicy Brussels Sprouts. This weekend at a party I sampled some Brussels roasted with grapes and it was a fabulous combination. I don’t have the recipe, but this sounds close, minus the soy sauce. Moving on to dessert, there’s this technique for cooking your pumpkin. There’s apple pie, a Honey Pecan Pie, and Sweet Potato Pot de Creme. For your leftovers there is Second Helpings Pot Pie. Finally, some words of wisdom about hosting large holiday meals, plus another side dish. Also, you can use search bar on the right hand side of the page to help you find dishes to use your CSA share or market finds. Remember to include some ferments to help you digest all that food! Harvest Roots Ferments has fermented veggies and kombucha and Blue Indian Kombucha will fill your growler with their kombucha.
Turnips are a member of the brassica family, like broccoli but more resembling mustard greens on top and kohlrabi on the bottom - or a giant radish. Some turnip varieties are grown specifically for the tops; some mainly for the roots; and some are good for both. Unlike a potato, the top is always edible, so be sure to save your turnip tops to prepare alone or in combination with other greens.
I was looking for a new way to prepare turnips last week. I appreciate them raw, roasted, and braised, but I have not come to love a simple purée. I do love mashed potatoes, though. This recipe from Fashionable Foods calls for roasting turnips and potatoes together. Then they’re mashed with butter and milk, though they retain a good bit of texture. This makes for a chunky mashed potato dish with an extra punch of flavor from the browned bits and the turnips. Fresh thyme adds another layer of flavor and a nice color. Note: this is a fairly small recipe but should increase easily.
From: Fashionable Foods
6 Yukon Gold Potatoes (medium in size), peeled and cubed
2 Turnips, peeled and cubed
2 Tablespoons Extra-Light Olive Oil
Salt & Pepper
½ Cup Whole Milk, warmed
2 Tablespoons Butter, melted
1 Sprig Fresh Thyme, leaves removed from stem and finely chopped
Copyright 2009-2016 All Rights Reserved | Main Street Farmers Market, P.O. Box 4552, Chattanooga TN 37405 | Email: info@MainStFarmersMarket.com