november 16, 2016

frametemplateroasted-veggiesSide by Side

It’s all about the sides. You know it, I know it.
The bird reigns and ultimately makes GREAT sandwiches after the Big Day (especially if you have some of Anna Maria’s savory jam or Bombay Emerald’s cranberry chutney tucked in your pantry ). But when you gather ’round the table next Thursday – everyone will be eyeing the mash (or smash), the beans, the roasted root vegetables and the sweet potatoes. Folks are so sentimental about their Thanksgiving side dishes it can be hard to incorporate new dishes to the mix. But here are some recipes I think will win them over. Better yet, make these in addition to the soft-spot sides. This is the one day when more is more.

I always make sure that there is a side of every color on the table (orange, green, white). And I always serve a bright green salad (made with Arlotta’s lemon oil, perhaps?) to help cleanse the palate. So don’t forget to pick up some lacinato kale or bouncy Bibb for that. Also – don’t skimp on herbs. Put them in every dish even if a recipe doesn’t call for them. You’ll be glad you did on Day Three of leftovers when everything starts to taste the same.

Here are three side recipes to get your colors covered:
Orange (mostly):
This recipe for roasted sweet potato and apple with pearl onions (Madura has plenty) and crispy sage screams local fall harvest and is super easy.

Gussy up your green beans by pan roasting them with shallots and almonds as in this NYT recipe.

White: I say it every year but adding parsnips – earthy yet refined – to your mashed potatoes just makes them better. Period. Here’s a classic parsnip potato mash from Food52.

Don’t forget to pick up some hard cider from Breezy Hill Orchards (award-winning!) and plenty of eggs.
It looks like we will have a beautiful day for your big shop!

A reminder that we will be closed the Saturday after Thanksgiving and then we will be EXTENDING our outdoor season through Dec. 17th. Yes, we will be back at the train station on Dec. 3, 10 and 17 from 9am to 1pm. Most of your favorite vendors will be there and a couple of new ones, too.

Thank you for your staunch support of the market. It’s been a banner season and on behalf of the Chappaqua Farmers Market we wish you a peaceful and delicious Thanksgiving.

Pascale Le Draoulec
food writer/ farmer’s market director
author: “American Pie:Slices of Life (and Pie) from America’s Back Roads” (HarperCollins)