Tuesday, November 22, 2011

Happy Thanksgiving!

Now that our suppers have consisted mostly of what we have harvested from the fields...mashed and roasted and pan-fried potatoes, green beans drizzled with butter and flecked with pepper, chickens roasted whole with bits of sage and pools of gravy, sausages and seared onions on beds of our September sauerkraut, our 3 year old has taken to leaping up to the table and exclaiming "what a feast! what a feast!" as she rubs her little hands together. Her appreciation always seems to tap hidden springs of gratefulness in me. It is what we shall be murmuring to ourselves Thursday as we sit down to heavy laden tables for the big feast of Thanksgiving.
I love how thanksgiving brings out the domestic artist in all of us, from the most modern of career women to the crankiest of old men...aprons that have hung useless on hooks in foyers, in kitchen cupboards, in closets, are donned with purpose and concentration. We tackle turkeys and gravies, the glorious fruits of the earth, the sweet potatoes, beans, frozen sweet corn, and squash...Nowadays in America this November celebration is a thanksgiving for all the gifts of our present, and for all the glories of our culinary and historical past. The pies, the homemade rolls, the roasting fowl, the cider toasts...the slow savoring of good company and good food, as the scents and full-bellied sighs rise to heaven on wings of gratitude.

Little Flower Farm Chevre Dip

*4-6 oz fresh chevre
*1.5 Cups Sour Cream
*1 clove garlic, minced

*sprinklings of your favorite herbs dried or fresh

*dash of hot sauce

Mix together. Wow your Thanksgiving guests with it spread on crackers...Be grateful for goats.

"Food is the language ritual speaks when it wants to make itself understood"

-Nigella Lawson

1 comment:

  1. Thanks for the thanks-giving. I will make some chevre dip to take to dinner. Though it won't be from Little Flower Farm goat's milk, you'll have a place at the table in absentia.
    xoxo mim