Taking Time to be Grateful
As a child I don't remember Thanksgiving being a holiday to get breathless over. It was, more or less, a pit stop between Halloween and Chrismakkuh - the real holidays to get excited about. It seems that over the years, as America has re-learned to appreciate real food and those who grow it, Thanksgiving has moved from the marshmallow-covered fringes and surpassed our other Fall and Winter celebrations as the holiday we get the most worked up about.
Most families I know take at least a few moments to go around the table and have everyone share one thing they are grateful for - a promotion at work, a rekindled friendship, recovery from an illness, but we forget to be grateful for what we are sharing at that table. If the fourth Thursday in November is reserved for giving thanks and bringing out our inner Barefoot Contessas, let's do a better job of combining the two. This year let's take time to be grateful for the food that nourishes us and for the farmers that grow it - especially those that do the extra work to care for the earth our food comes from and preserve heirloom varieties that pack in flavor and nutrients. Let's take time to be grateful for a community that supports this kind of growing and eating, and for the market that brings this bounty to our city.
Green City Market and its vendors provide an alternative to the corporate food that hurts us, our farmers and our earth. This year, as you plan your thanksgiving menu, make a meal worthy of all that hype. Pick up cranberries from Ellis Family Farms and make a sauce that'll make your grandma proud. You can even chill it in a can and slice it into rounds for that authentic look. Get sweet potatoes from Green Acres Farm and Leaning Shed Farm, maple syrup from Burton's Maplewood and butter from Nordic Creamery and make a casserole that'll knock uncle Rodney's socks off. Get your turkey from Meadow Haven Farm or Mint Creek Farm and be reminded of what turkey is supposed to taste like. (Hint: turkey doesn't have to taste like nothing.) Feed your family real food and feel good about supporting local family farmers right here in our corner of the Midwest. This year, when you go around the table and share what you're thankful for - don't forget to mention the farmers who made the day possible. Oh and don't be surprised when someone gives thanks for your cooking, too. Uncle Rodney can be sweet when he's full.
Old-Fashioned Maple Sweets
- 3 pounds sweet potatoes, about 6-8 medium spuds (pick different colors to add visual appeal to the finished dish)
- 1/4 cup maple syrup
- 2 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- pinch nutmeg
- pinch chili powder
- splash bourbon
- salt and pepper, to taste
- Preheat the oven to 400 degrees.
- Poke the sweet potatoes with a fork and roast until the skins are loose and the potatoes fork tender. Remove and cool. Lower oven to 300 degrees.
- In a small saucepan, combine the butter and maple syrup until butter melts. Stir in cinnamon, nutmeg and chili powder. Add whiskey, salt and pepper to taste. Simmer for 1-2 minutes.
- Lightly butter a medium baking dish. Once they have cooled, peel the sweet potatoes and slice them into 1/2 inch thick rounds. Place a single layer of potato rounds into your baking dish and brush with maple syrup mix. Continue to layer potato rounds and brush until dish is full. Pour any remaining maple mix over potatoes.
- Bake until potatoes are glossy and heated through - around 20 minutes.
- Your guide to local Thanksgiving turkey ordering
- Wednesday, November 13, 2019
- All your Thanksgiving food shopping needs, answered by Green City Market
- Wednesday, November 13, 2019
- Watch: Sneak peek of A (Mostly) Veggie Affair featuring Chef Nariba Shepard on NBC 5
- Tuesday, November 5, 2019
- Win a Year of Free Pie from Bang Bang (and so much more) at A (Mostly) Veggie Affair
- Monday, November 4, 2019
- Edible Education Reflection by Head Chef Educator, Lisa Kalabokis
- Monday, October 14, 2019
Receive weekly updates, invitations to exclusive events, and market news. Browse archive »