Thankfulness in the Kitchen: Free Range Turkey for Dinner

So many, many things to be thankful for this November night. Seasonal blessings and farmyard bounty brought to the kitchen and shared at the mealtime table sit high on the list. (As does the annual Cranberry Apple Chutney; see recipe below.) The 2009 Food Groups, Farm Finds, and delicious celebrations of nourishment and life have urged my heart to praise a Creator who so intricately designed a system of sustenance, renewal, and the joy of harvesting the delicious fruits of labor...

The story of this year's heritage Thanksgiving turkey began many months ago when, Genevieve, our raw milk source, informed me that they would be raising free range fowl on their farm... I placed my order right there on the spot, and over the course of the spring and summer, I returned and found the little ones growing into mighty fine birds. (Benjamin Franklin would have been proud.)

When this afternoon's table was set and the turkey served up alongside the traditional holiday fare, my thankfulness extended toward our friendly farmers who raised the bird, the sun and rain that grew the grass, the soil that (temporarily) hosted the grubs before they became a turkey snack...and ultimately, the One who first placed us in a garden and called all things good...

A Turkey Year in Review
Visiting the little guys early on...

We didn't choose any one turkey in particular (nor were there names involved!)...but collectively they were a hilarious sight to behold.
A genuine "Spring Chicken"
And oh, the funny sight of adolescent geese.
They reminded me of me at thirteen.
But there must be hope:
A return in the late summer revealed elegant, graceful birds in place of the original gangly, awkward flock...

Pokrov Farm
Sandy, Oregon

And here, the turkeys have reached their awkward adolescence. Spring Chicken no more...

Autumn came, and came to a close...likewise the turkey's life of free ranging on the farm. However, I am grateful to know that the end came not at the expense of a quality life for the bird; respect for Creation and care of living things go hand in hand with the the thankfulness for the nourishment they provide. I can't explain the silly excitement in my chest when I carried the butcher paper wrapped turkey out to the car the night that Ted and I drove to the farm to make the pick-up. A short two weeks later, we celebrated!
Thank you to my father in law, Dave, for his delicious brining and masterful grilling on the Traeger , and thanks to my husband, Ted, for the carving skills... I can't wait to report back on the turkey stock magic I plan to work tomorrow...

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Cranberry Apple Chutney
(From the Williamsburg Manor Bed and Breakfast)

1 lb. fresh cranberries
1 C. sugar
1/4 C. red wine vinegar
1/3 C. sugar
1//2 t. cloves
1/2 C. chopped walnuts
1 C. water
2 green apples
2 T. lemon juice
1 T. cinnamon
1 T. grated ginger

In a saucepan, combine the cranberries and one cup of the sugar. Bring to a boil, then reduce heat and simmer for 10 minutes.

Peel, core, and cube the apples and place them in another saucepan along with the vinegar, lemon juice, 1/3 C. sugar, cinnamon, cloves, ginger, and walnuts. Lightly cook the mixture until the apples are soft.

Combine the apple and cranberry mixtures and allow to cool. Refrigerate.

My leftover food for thought: I love using the extras on turkey sandwiches...but best of all is this: spread heaping spoonfuls over a wedge of brie, crumble brown sugar around the sides, and broil until it's just the right texture for spreading on apple slices or bread... Mmm. Heaven!

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~Bethany

Recent kitchen adventures...

The month of May seems to be screaming by...like a zippy firecracker straight on the way to the 4th of July! If I blink, I think I might miss the month of June altogether. Eeking out moments in the kitchen comes as a calming pastime, however, and even the most basic of domestic duties help keep me grounded during the frenzy.

Take for example my Saturday excursion two weeks ago -- replies to a couple of craigslist posts led me to a woman's kitchen to pick up kefir grains and then on to a new friend's farm (complete with tour of the pasture grounds inhabited by the milk cow, the pigs, the chickens...the soon-to-arrive turkeys and goats). I returned home with a gallon of fresh milk and thankfulness for the springtime sunshine and the naturally raised, free range Thanksgiving turkey I'd just committed to purchasing this autumn. (I'm also keen to take her up on the offer of cheese making classes...must wait until exams are over, though.)

Since that Saturday, I've been able to use my new kefir "pet" to supply the base for some delicious smoothies...I'm also excited to brew some summer ales in a few months. Reading Full Moon Feast continues to inspire me.

I've continued experimenting with various dairy products. My second batch of yogurt turned out amazingly well! (My new trick - keeping the mason jar in a warm water bath over the pilot light overnight.) I strained it to make Greek-style yogurt, and Ted loved it! Sweet success... Not-quite-so successful with the buttermilk biscuits made from my fresh buttermilk, though. Maybe I'll blame it on the oven.

I've also discovered that I don't need to purchase one of those squishy "stress-balls" (that you squeeze and release to diminsh stress) -- I just need to enjoy churning my own little batch of butter in a handheld jar. Ten minutes of furious shaking really can help one unwind.

Last but not least -- today was, as Emily termed it, the "Soft Opening" for Calliope's Table CSA. Official pick ups don't begin until June 3rd, but we were able to visit the garden and pick up an assortment of springtime greens. In search of the perfect pea shoot recipe, I stumbled across this site tonight, and I thought I'd share it here: Pea Shoots. I'm already salivating over the recipes... I'm out of Parmesan cheese, but once I pick up some more tomorrow, I'm going to try out the Pea Shoot and Walnut Pesto and use some of Ted's grandpa's home-grown walnuts.

Anyway...all for the moment. Just a chance to catch up and encourage everyone to try something courageous in the kitchen! :)

Carry on...

A Wholesome Thanksgiving

I know it's been over a week now, but I wanted to share at little glimpse into our most recent celebration of food and family.

I happily agreed to cook most of the Thanksgiving food this year; the trade off was that my parents would donate cash for groceries, and Ted and I would supply the group of a dozen+ with something delicious on Thursday afternoon. Two stipulations: Dad would cook the turkey and the mashed potatoes.

After pulling together a few (too many?) delicious (and simple) recipes, creating a master preparation timeline (yep, I'm a geek) and shopping list, and packing everything in the car (with lots of help from Ted) for a Wednesday night rush hour tour of I-205, I-5, and eventually the "back road route" of 99W, we finally arrived in St. Paul in one piece.

My little brother, Jesse, collaborated on the food effort. We spent Wednesday night on prep work and pumpkin pies, and Thursday morning on final flourishes. Together we served...

Dad's Turkey and Mashed Potatoes
+
Rye and Apple Stuffing
Cranberry Apple Walnut Chutney
Maple Glazed Carrots
Maple Candied Garnet Yams
Sweet Potatoes Wedges
Roasted Brussels Sprouts and Pecans
Green Salad with Cranberry Vinaigrette

And for dessert --
Pumpkin pies
And the crowned glory: Raspberry Almond Trifle

One of the real achievements underlying the whole menu/meal-shebang was the source and quality of the ingredients. Instead of the Stovetop Stuffing of years past, I used organic sage and parsley, locally baked bread, and local organic apples. Instead of typical cranberry out of the can, we started with fresh, local, organically grown cranberries and added the various ingredients for the chutney: local walnuts from Ted's grandpa's tree, more local apples, etc., etc. Organic carrots and garnet yams. Organic pumpkin for the pies (canned, but from a company out of Corvallis, Ore.). What a treat to enjoy the afternoon and revel in quality ingredients, delicious recipes and, most importantly - good company.

And, truth be told, eight days later I'm still polishing off leftovers. Which leads me to last night: Cranberry apple chutney spooned between layers of brie, surrounded by slices of apples sprinkled with brown sugar, baked at 350 degrees for 15 minute, and served warm over thin slices of a multi-grain baguette.

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Happy eating!