Posts Tagged ‘Thanksgiving’

• Thanksgiving All Weekend Long

  Date: 11.26.2009 | Category: Coming Up | Response: 0

  Back before green bean casserole and jellied cranberry sauce from a can were standard Thanksgiving fare, America’s cooks toiled for days to get ready for our national celebration. To experience how things used to be – and used to taste – visit the Billings Farm & Museum in Woodstock, VT, this weekend.

  Bring the family and watch interpreters in period dress prepare a harvest feast in the 1890s farmhouse. Sample homemade treats and go for a horse-drawn wagon ride too.

  The Thanksgiving Weekend program takes place on Friday, Saturday and Sunday from 10 am to 4 pm. Admission ranges from $3 to $12, depending on age.

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  Friday, November 27

  The annual Vermont Farmer’s Market Christmas Fair takes place at Poultney High School from 9 am to 4 pm on Friday and Saturday. The fair offers crafts, folk art, gourmet foods and more.

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• Looking Forward to Leftovers

  Date: 11.25.2009 | Category: Real Food | Response: 2

  Thanksgiving is a day to soak up familiar aromas and favorite flavors. There’s no need to stick to tradition the day afterwards though, and no one wants to spend too much time in the kitchen. With a fridgeful of leftovers and some hot sauce on hand, you can whip up some very tasty meals in no time at all. Check out four of our favorite day-after picks.

  SPICY TURKEY SOUP
  from the FarmPlate Kitchen

  Everyone has a favorite vitamin-packed soup and a favorite hot sauce—the vinegary heat of North Carolina’s Texas Pete makes this sauce a FarmPlate top pick.

  1 tablespoon vegetable oil
  1 large sweet potato, peeled and cubed
  1 red or green bell pepper, diced
  1 small onion, chopped
  2-3 cloves garlic, minced
  1 teaspoon ground cumin
  8 ounces chopped fresh collard, turnip or mustard greens (about 4 cups)
  6 cups low-sodium chicken broth
  About 2 ½ cups shredded leftover turkey
  6 ounces fresh or frozen okra, cut crosswise into 1-inch slices (about 1 cup)
  4-5 tablespoons Texas Pete or other bottled hot sauce, plus extra to serve
  Salt and ground black pepper to taste
  ¼ cup chopped fresh cilantro, parsley or scallion greens

  Heat the oil in a Dutch oven over medium-high heat. Add the sweet potatoes, peppers, onions and garlic and cook, stirring, for 5 minutes. Sprinkle with the cumin and cook for 1 minute more.

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• One Sweet Weekend

  Date: 11.19.2009 | Category: Coming Up | Response: 0

  Master chocolatiers and amateurs alike can learn, shop and best of all indulge at the Festival of Sweets this Saturday and Sunday at South Burlington’s Doubletree Hotel. The festival, formerly known as the The Vermont Chocolate Show, showcases world-class confectioners working in Vermont today.

  Culinary students from NECI and St. Johnsbury Academy compete for prizes in sugar and chocolate sculpture.

  Presentations include Kim Greenwood on Vermont beekeeping, Ken Hastings on making maple candies, NECI chef Adrian Westrope on making a decorative chocolate cake, Drew Emory on making a great cheesecake and lots more.

  The festival runs from 10-6 on Saturday; 10-4 on Sunday. Admission is $10 for adults, $6 for children.

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  Thursday, November 19

  As part of a Sustainable Living in Vermont series, Northshire Bookstore in Manchester Center hosts Alan Benoit of Sustainable Design who will discuss how passive solar technology can be incorporated into new and existing structures. The talk begins at 7 pm.

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