It’s almost Thanksgiving and time to search the garden and plan out a backyard menu. This year there are beets, apples and kale ready to be harvested, a pumpkin from a neighbor and potatoes and oats in the basement. We’ll give the plum and grape wines a try too. I’m ordering a turkey from Smith Brothers this year and giving the chickens another year.
Oat cakes with goat cheese
These potatoes are good mashed or roasted with fresh rosemary.
My family loves a massaged kale salad with fresh kale, chopped apple, cider vinegar, olive oil, onion and toasted nuts. (The nuts and olive oil are not from the yard but really make the salad much tastier.)
These zesty pickled beets can be made ahead using this recipe.
The goat cheese is purchased this year but here’s a recipe if you want to make your own.
I grew just enough oats this year to have some for breakfast and make some cakes.
My neighbor grew pumpkins this year and gave me a lovely one. I am also using some of the squash I grew, frozen goat milk and eggs from the girls. Most pie spices and sugar cane are from warm climates so these I did not grow! Here is an old family recipe.
Here is how to make delightful things with plums; frozen fruit work well for most of the recipes.
The wine should age longer as it still tastes pretty sweet but what’s a feast without some wine? We may still go for some turkey and cranberries but it’s fun use as many things as possible that we have grown.
Whatever you choose to cook this year a very happy Thanksgiving to you and your family from Urban Farm Hub.