A time for giving thanks...and eating local

In the five years we've been growing and delivering produce this is the first "Thanksgiving Share" we've offered before the holiday.  It feels really good to know that veggies that we and the crew grew and harvested will end up on people's table as part of my favorite holiday meal.  We're being free-riders this Thanksgiving and tromping up north to Rumford, the land of Eric's family, to have our turkey at his Grandma Lynne's, where pies are in abundance and no one is expected to bring anything.  I always love that drive up to Rumford, it's always snowier and closer to winter than it is down here in Southern Maine, and the mountains remind me that Christmas (and the solstice, and a little more sleep) is on the way. It's Iona's first Thanksgiving, and I am looking forward to seeing her face when she eats gravy for the first time.  We hope your Thanksgivings are all full of family, warmth, coziness, peace, and of course - lots of local veggies on the table.

Your Thanksgiving Share:

This share is like every other, we've just included as many of the veggies that one may need for Thanksgiving as we can, and we have a number of excellent add-ons for your Thanksgiving meal.  Please be sure to check what you've got in your box and customize before the 10:00PM on SATURDAY 11/30.  After then we won't be able to make updates or adds.  **If you have any trouble adding or have any questions, please don't hesitate to email (harvesttideorganics@gmail.com) or call (207 449-7274), we can make any changes for you before this cut off time.  Please check out the add-ons below and note that there is lots of extra produce you can add from our farm for cooking if you like**

Awesome Extras Available in this Delivery!

• Local, heirloom Northern Spy baking apples (from the Apple Farm)- $6.00/3 lb. bag (see stuffing recipe below)
• Organic Turtle Rock Farm Cranberry Sauce with ginger 20 oz jar - $6.99
• Turtle Rock Farm Cranberry Shallot Relish 12 oz - $8.50 **See recipe below**

• French-Style Brie from Fuzzy Udder Creamery - "Small Craft Advisory" A creamy brie with white and blue mold - Wonderful for baking!  See included recipe for a great appetizer for Thanksgiving or anytime!

Some family recipes from our family to yours:

• Baked Brie Wreath with Cranberry Relish
• Sausage, Leek, Squash, Apple stuffing
• Make ahead cheesy mashed potatoes

 Baked Brie Wreath with Cranberry Relish

This is a new add to our family list of recipes.  I've been testing it in preparation for hosting a big family Christmas on the farm.  With the flavorful local cheese and the savory/sweet cranberry relish, it is a total win!

Ingredients

Instructions

 https://simply-delicious-food.com/cranberry-brie-puff-pastry-wreath/

Sausage Apple Stuffing with Leeks and Butternut Squash

I loooooooove stuffing, all stuffing, stuffing from a box, home made, all stuffing but I especially love stuffing full of lots of veggies and other goodness.  I stumbled upon this stuffing medley of items when I was tasked to make stuffing for a large family Thanksgiving a few years ago.  People were skeptical when I strayed from the Stovers, but  I won them over!  The best part of this stuffing and stuffings generally, is that you don't need to be remotely precise in amounts.  Also, if you're not into any of these items, just don't add them, it'll be good either way!

This recipe is easily adaptable to be vegetarian - use veggie sausage and veggie broth.  I never have, but if you do let me know how it goes!

• 2 teaspoon olive oil
• 1/2 pound sausage - I like using a flavor sweet Italian.  (no casings!)
• 1 cup onion 1/4" dice
• 1 stalk celery 1/4" dice
• 2 leeks pale green parts only
• 2 cups butternut squash peeled, seeded, cut into 1/4" dice
• 1 teaspoon kosher salt divided
• 1 large Northern Spy Apple peeled, seeded, cut into 1/4" dice
• 1/2 cup dried cranberries
• 1 teaspoon dried sage crumbled
• 1 teaspoon fresh rosemary chopped
• 3/4 teaspoon ground bay leaves
• 1/2 teaspoon black pepper freshly ground
• 8 cups day old bakery bread, preferably sourdough or ciabatta crusts removed, cut into 1" dice
• 1 1/2 - 2 cups low sodium chicken or vegetable broth
• 2 tablespoons butter cut into small cubes

Instructions:

• Preheat the oven to 375°.  Spray a large casserole dish with vegetable spray and set aside.
• Slice the leeks in half vertically, then chop them into 1/4" moons.  Fill a large bowl with water and add the leeks to the  water.  Swish the leeks in the water with you hand, dislodging any grit or dirt that may be between the layers.  Lift the leeks with your hands into a salad spinner.  Spin to dry and set aside.  Or lift into colander to drain and dry on dish towel.
• In a large skillet, heat the olive oil over medium high heat.  Add the sausage and cook, breaking it up with the back of a spoon or fork until crumbled and browned.
• Add the onion, celery, leeks, squash and 1/2 teaspoon of salt.  Stir to combine, cover with a lid and cook for 6-7 minutes, stirring occasionally, until vegetables are tender.  
• Add apples, cranberries, sage, rosemary, bay leaves and remaining salt and pepper to the vegetables.  Stir to combine and cook for 3-5 minutes or until apples are tender and cranberries are softened.  
• Remove from heat and add bread cubes a handful at a time, tossing to combine after each addition.  Add broth 1/4-1/2 cup at a time until the bread is moistened but not falling apart. (I ended up using about 1 3/4 cups of broth for this step.) Taste for seasoning and adjust to your tastes.
• Transfer the stuffing mixture to the prepared casserole dish and dot with butter.  Bake for 20-25 minutes or until the top is crusty and browned.

Beth's Mom's Cheesy Make-Ahead Mashed Potatoes

There is no denying that this is everyone's fav.  There is no competing with cheesy potatoes.  This dish travels really well.  We honestly make it all year and still look forward to it on Thanksgiving. 

Ingredients:

• 5 lbs all purpose potatoes
• 2 packages of cream cheese
• 8 oz sour cream
• 1/2 cup whole milk
• 2 teaspoons garlic salt
• ground pepper to taste
• 1 cup grated parmesan cheese

1) Preheat oven to 325 degree F

2) Place chopped potatoes in a large pot of lightly salted boiling water. Cook until tender, drain, then mash.  (It is hotly debated in our family whether potatoes should be mashed until smooth with a mixer or smashed for texture - both work great, do your preference)

3)In a large bowl mix: potatoes, cream cheese, sour cream, milk, garlic salt, pepper 

4) Transfer to large casserole dish, then sprinkle parmesan on top

5)Cover and bake for 45 minutes, remove over at the end to get  a nice golden color on top.