The approach of winter may dampen some spirits, but nearly everyone is energized at the thought of Thanksgiving. It’s part holiday; part nostalgia; part family reunion; and a whole lot of good food. No greeting cards to mail or gifts to buy – we simply gather together for a higher purpose. Whether hosting our own extravaganza or merely supplying a potluck appetizer or dessert, Thanksgiving preparations are generally “old school.” This is no time to go hunting in the frozen foods aisle.
The farmers’ market is about as low-tech as it gets; and you are sure to find a wide assortment of must-haves for your holiday meal. (No empty shelves, here! And best of all, no Muzak.) Shopping in the open air is far more appealing than swapping germs in a crowded supermarket. It is also a very efficient way for us to personally give thanks to the people who grow the foods we eat all year ’round.
Kitchen-phobic guests-to-be will probably gravitate toward the plants, flowers, wreaths and other seasonal inspirations so abundant at the farmers’ market-fresh as can be, and at a fraction of the prices charged at a chic floral boutique. Certainly a more memorable option than bringing a bottle of wine for the host.
For aspiring culinary designers, there are pumpkins and winter squash of every persuasion-as well as pomegranates, persimmons, pears, and crisp apples. Unlike fresh flowers destined for next week’s garbage, sturdy winter fruits and veggies assume a second identity when the still-life is disassembled and it’s time to cook another meal.
As you navigate the market in search of farm-fresh salad components; russet potatoes to mash; sweet potatoes to bake; artisan breads for homemade stuffing; seasonal fruits and vegetables; walnuts; and local olive oil, think about picking up some ornamental corn and decorative gourds for your table, foyer, or front porch. Thanksgiving comes only once a year, so we may as well celebrate with abandon!
While exploring your inner pilgrim, consider the fundamental appeal of simplicity. For one thing, not every dish on the buffet needs to be drowning in dairy products or buried under a blanket of gooey marshmallows. Simply roasted Brussels sprouts or winter squash-or steamed veggies like green beans or broccoli-can be equally festive, and are usually a welcome diversion from all the rich side dishes associated with Thanksgiving.
Butternut or any other winter squash will work in the following recipe; I chose acorn mainly because most people find it less intimidating to deal with. It’s also unnecessary to peel; since once roasted, the skin softens and becomes quite tasty…as well as a good source of fiber.
You may need to double or triple this recipe for your Thanksgiving dinner, but it yields just enough for a cozy supper at home. Should there be any cooked squash chunks leftover the next day, think “croutons” and add them to a big fall salad of arugula and other mixed greens tossed with sliced Bosc pear and/or Fuyu persimmon, quartered fresh figs, and a mustardy vinaigrette. Sprinkle candied walnuts or pomegranate seeds over the top for added glitz.
ROASTED ACORN SQUASH
2 acorn squash (about 1 1/2 pounds each), halved lengthwise, seeds removed
2 tablespoons olive oil
2 teaspoons chili powder*
Coarse salt and freshly ground pepper
1. Preheat the oven to 450 degrees. Cut each squash half lengthwise into 4 or more wedges, then cut each wedge crosswise into halves or thirds, forming large chunks.
2. On a large rimmed baking sheet, drizzle the squash chunks with oil and sprinkle with chili powder. Toss well to coat evenly; season with salt and pepper, and toss again.
Bake, stirring once, until the squash is starting to brown at the edges and is tender when pierced with the tip of a sharp knife, 20 to 25 minutes. Serves 4.
* Change the seasoning to suit your menu or your mood…or simply omit it altogether. Instead of chili powder, substitute pumpkin pie spice; or create your own spice blend using cinnamon, freshly grated nutmeg, and perhaps a sprinkling of brown sugar or a drizzle of local honey.
For a touch of India, try a combination of curry powder and ground cumin with a dash of cayenne; or cross a few more borders with chopped fresh thyme or dried Italian seasoning, and about 1/4 cup of freshly grated Parmesan cheese.The Danville Certified Farmers’ Market, located at Railroad and Prospect, is open every Saturday, rain or shine, from 9 a.m. until 1 p.m. For specific crop information call the Pacific Coast Farmers’ Market Association at 1-800-949-FARM or visit their web site at www.pcfma.com.
MARKET FRESH
PEGGY FALLON