Thanksgiving is one of our favorite holidays. It’s an opportunity to serve up much of what we accomplished on the farm each year, to step back and be thankful for the life that we live, the food we produce, our animals, for each other, and for being able to share all of that with family and friends.
Every year we try to make our Thanksgiving meal a little more completely from the farm. Last year for the first time, we raised and slaughtered our own turkey, and we repeated that experience with much satisfaction. This year’s main addition to the meal was the spread of appetizers that featured much of the pickling and preserving that Margaret did this fall. We had 5 kinds of pickles, (dilly beans, green tomato pickles, radish pickles, turnip pickles and cornichon), two kinds of salsa (a tomato and a tomatillo), not to mention several fresh chevres and aged hard cheeses.
For the main meal we still had to buy Brussels sprouts, because our two meager plants produced only enough for one smaller meal, and next year that’s something that we want work on. For more photos from this year’s meal, check out our page on Facebook.