Thanksgiving 2020; At home & from home
We had a very nice Thanksgiving and hope that you all did too! We are very thankful for being able to ZOOM family and for the family in our little bubble that we could share Thanksgiving with in the flesh during these distant times.
Our ZOOM call included what I hope will be a new tradition of toasting one another. A fun time full of thoughtful compliments, character revealing stories of past, and descriptive poems. A reminder of how wonderful each family member is and the lovely traits they fill the family with.
There is always so much to be thankful for, despite and honestly because of the challenges and hardships we have endured this year.
Traditions that were slipping from years of prior enjoyment leading up to COVID will be pursued with much more enjoyment in the years to come now that we have felt a year without them.
This 'lost' year is a bit of a rebirth.
As for our own Thanksgiving day meal, here is our menu outline:
Big Rock Lamb Shoulder Roast & Pork Roast
Maple Roasted Kabocha Squash from my momma’s garden
Roasted Brussels with Big Rock Bacon and Crans
Fermented Cranberries
Sourdough Bread and GF Sourdough Rolls
Mashed Potatoes(also from my mom’s garden) & Dripping Gravy
Wintergreens Salad from my momma’s garden
More items made there way onto our plates but this was the core of our meal… so much goodness, raised and grown on our land!
I enjoyed making a pumpkin-shaped sourdough loaf from my lovely starter, Elaine. I also made Fermenting For Foodie’s gluten-free sourdough rolls which my husband said he actually preferred for the T-day feast over my traditional slohdoh! These were from the lovely Cordelia, my gluten-free sourdough starter.
I also prepared Grow, Forage, Cook, Ferment’s fermented honey cranberries which was less of a hit than the comforting OG canned cranberry sauce. It really packed a wonderful punch!
We thanked Frodo the ramlamb for a tasty shoulder roast and Blondie/Chester for a succulent Pork roast(and bacon)! Thanks to my Grampa, we enjoyed a nameless market turkey which made it feel all the more like Thanksgiving!
My momma supplied us with Kabocha squash that we roasted with maple syrup and coconut oil, a variety of winter hardy, tender greens, carrots, and turnips(or was it kohlrabi?). She also grew the potatoes for our mash which we enjoyed with copious amounts of milk from our raw milk share(and Vital Farms Butter).
We enjoyed Brussels and Big Rock Bacon and my Grampa also brought along traditional candied yams.
For dessert, we enjoyed Pumpkin Pie, the pumpkin courtesy of my mom too!
We tasted the fruits of our many labors at this Thanksgiving meal; a homegrown meal to keep in our hearts for years to come 💜
stay nourished,raina